BANANA POUND CAKE WITH CARAMEL GLAZE
Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!
Provided by Swanee Speed
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h
Yield 14
Number Of Ingredients 18
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
- Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
- Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 70.8 g, Cholesterol 125.2 mg, Fat 36.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 16.5 g, Sodium 406.2 mg, Sugar 45.6 g
BANANAS & CREAM POUND CAKE
This banana pound cake got me a date with my future husband. At a church event, he loved it so much, he asked for another piece. The rest is history! -Courtney Farnon, Cartersville, Georgia
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping., Cut cake into eight slices; arrange on bottom of an ungreased 13x9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping, and if desired, additional bananas.
Nutrition Facts : Calories 419 calories, Fat 18g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 295mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 6g protein.
BANANA POUND CAKE
I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.
DOUBLE-BANANA POUND CAKE
Lovely pound cake that is sweet but not sickenly sweet with a rich banana flavor. I found this on cookinglight.com. I was looking for a nice dessert for the resident's but I ended up with this and the banana liqueur is a must.
Provided by Manami
Categories Dessert
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
- Lightly spoon the flour into dry measuring cups, and level with a knife.
- Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk.(Very important step - flour needs to be whisked.)
- Combine the mashed banana, milk, and banana liqueur in a bowl.
- Beat the butter in a large bowl at medium speed of a mixer until light and fluffy.
- Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
- Spoon the batter into prepared pan.
- Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan.
- Cool completely on wire rack.
- Sift powdered sugar over top of cake.
- Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature.
- Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.
Nutrition Facts : Calories 259, Fat 8.8, SaturatedFat 5.2, Cholesterol 55.7, Sodium 130.8, Carbohydrate 41.8, Fiber 0.8, Sugar 24.2, Protein 3.8
BANANA POUND CAKE
After a whole lot of research, I found just what I was looking for: a decadent, rich, and sinful cake with the amazing flavors of the ever so inviting banana. I found it on the Taste Of Home Website and I couldn't be more thankful that I did. The Recipe originally called for a simple powdered sugar glaze, but being me, I decided to take it to the next level by glazing it with my "French Vanilla Cream Cheese Glaze." Look on my other recipes if you wish to find the recipe for it :)
Provided by young n fun
Categories Dessert
Time 1h20m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees and grease a bundt pan with cooking spray.
- Sprinkle tablespoon of sugar onto pan. Set aside.
- In a large bowl, beat butter and sugar until fluffy, about 5 minutes.
- Once fluffy, add eggs, one at a time, beating well after each addition.
- Add mashed bananas and extracts.
- In a seperate bowl, mix together flour and baking soda.
- Add flour mixture alternatley with the sour cream to the butter mixture.
- Pour finished batter into the prepared bundt pan and bake for 75-85 minutes.
- Enjoy!
More about "double banana pound cake recipes"
DOUBLE-BANANA POUND CAKE RECIPE
From myrecipes.com
4.5/5 (7)Calories 286 per servingServings 18
- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
- Spoon the batter into prepared pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.
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