Mouth-Watering Banana Pound Cake Recipe
As you take a bite of this banana pound cake, you’ll experience a delicious combination of sweet and moist banana flavor coupled with the warm essence of butter. This is no ordinary pound cake. The aroma of it baking in your oven is enough to make your entire home smell amazing, and once ready, it’s difficult to resist its moist and tender crumb.
I guarantee that after trying this recipe, Banana Pound Cake with a Caramel Glaze will become your new favorite delight. It’s easy and convenient to whip up using just one bowl, making cleanup part of the pleasure, not the pain.
Whether you’re looking to impress guests at a dinner party or satisfy your craving for something sugary and delicious, this cake will hit the spot. So gather all of the ingredients on our list, clear out some space on your kitchen counter and let’s start baking!
Why You’ll Love This Recipe
Banana Pound Cake With a Caramel Glaze – this recipe may just be the answer to all of your sweet cravings. Imagine a moist, dense, and flavorful pound cake bursting with ripe bananas, topped with a luscious caramel glaze that will leave you yearning for more. Don’t believe me? Here’s why you’ll love this recipe:
Firstly, the banana pound cake is a surefire way to upgrade your baking game. It is perfect for any occasion, be it a dinner party or a lazy Sunday brunch with friends and family. It’s not too over-the-top, yet not too basic. It’s that perfect balance that everyone craves and it never fails to impress.
Secondly, the caramel glaze is simply to die for. It perfectly balances the sweetness of the cake with its rich flavor and adds an extra touch of elegance to the dish. The glaze has the perfect consistency – neither runny nor thick – making it easy to pour over the cake evenly.
Thirdly, this recipe is incredibly easy to follow, making it ideal even for novice bakers! You don’t need any complicated baking equipment or advanced techniques. Just one bowl and a few ingredients from your pantry are all you need. The preparation time is also minimal making it perfect when you’re short on time but still want to impress your guests.
Lastly, there are several variations you can try out by adding your own twist on this classic dish. You can experiment with different nuts such as pecans, walnuts or almonds and even swap apples for the bananas if you’re feeling adventurous. There really are no limits!
In conclusion, if you’re in need of a quick and easy dessert recipe that’s sure to please a crowd, then look no further than this Banana Pound Cake With a Caramel Glaze recipe. Trust me – your taste buds will thank you later!
Ingredient List
- 2 sticks (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 1 cup (200g) light brown sugar
- 1/2 cup (113g) shortening
- 4 eggs, at room temperature
- 4 ripe bananas
- 1 tbsp pure vanilla extract
- 1 cup (240ml) whole milk, at room temperature
- 3 cups (375g) all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans
Caramel Glaze:
* 1/2 stick (60g) unsalted butter, softened
* 1 cup (200g) light brown sugar
* 1/4 cup (60ml) heavy cream
* 1 1/2 cups confectioners’ sugar, sifted
* 1 tsp pure vanilla extract
Note: Make sure your ingredients are at room temperature before beginning for best results.
The Recipe How-To
Let’s start baking this Banana Pound Cake with a Caramel Glaze. This cake recipe is quite simple and does not require too much effort. You can use either a Bundt pan or mini Bundt pan. I personally prefer using the mini Bundt Pan as they add an elegant look to any table setting, but feel free to use whichever you prefer.
Ingredients:
Here are the ingredients you will need for the cake recipe:
- 2 ripe bananas, mashed
- 3 cups purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 2 cups white sugar
- 1 cup light brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- Pecans (optional)
For the caramel glaze:
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- Pinch of salt
Instructions:
Step One – Mixing the Batter
Begin by preheating your oven to 350°F. To make the cake batter, start by mashing two ripe bananas in a mixing bowl.
Next, add softened butter, shortening, white sugar and brown sugar to the same mixing bowl. Cream these together with an electric mixer for about three minutes until fully blended. Make sure to scrape down the sides of the mixing bowl occasionally.
Add eggs into the batter one at a time while continually mixing on medium speed. Blend each egg into the mixture thoroughly before adding another one.
After all the eggs have been added, stir in vanilla extract.
In a separate medium-sized bowl, combine flour, salt and baking soda. Mix well with a whisk.
Next, add dry mixture to batter gradually and alternatively with the cup of milk. Be sure to only add a portion at a time, beginning and ending with flour. Stir each addition until just combined.
At this point, feel free to mix in your desired amount of chopped pecans.
Step Two – Preparing the Pan
Grease the pan thoroughly with soft butter or cooking spray. Make sure every portion of the mini Bundt pan is coated well.
After greasing, sprinkle a thin layer of flour onto the bottom of each mold. Tap out any excess flour.
Step Three – Baking
Pour batter into molds filling them up about ¾ full, leaving room for expansion during baking.
Bake the cake for 16 to 18 minutes if using a mini Bundt pan or 1 hour if using a regular Bundt pan. The finished cake should be golden brown and a toothpick inserted into it should come out clean.
Step Four – Making the Caramel Glaze
While waiting for the cake to bake, you can begin making the caramel glaze.
To make this glaze,
Substitutions and Variations
If you’re feeling adventurous, try some of these substitutions and variations to add a new twist to this classic banana pound cake recipe:
– Swap out the pecans for walnuts or almonds for a different nutty flavor.
– Add chocolate chips or cocoa powder for a chocolatey twist. You can also drizzle melted chocolate over the caramel glaze for an extra indulgent treat.
– If you’re short on bananas, consider substituting with another fruit like apples, pumpkin puree, or even zucchini. Just be mindful that this may affect the overall flavor and texture of the cake.
– For a boozy version, add some rum, whiskey or brandy into the batter. You can also add rum or bourbon to the caramel glaze for a more complex depth of flavor.
– If you prefer a lighter cake, you can try using all-purpose flour instead of cake flour. This will result in a less dense texture but still retain the delicious banana flavor.
– For a vegan version, swap out the butter and milk with coconut oil and almond milk. You can also use chia seeds as an egg substitute.
– Instead of making one large bundt cake, consider using mini bundt pans to make individual servings that are perfect for sharing.
– Want to switch things up completely? Try turning this recipe into an apple bundt cake by swapping out the bananas for apples and adding cinnamon and nutmeg spices to complement the change in flavor.
Remember that substitutions and variations can greatly impact the final result of your cake, so always be mindful of what you’re changing and make adjustments where necessary.
Serving and Pairing
The best part of enjoying this banana pound cake is figuring out what to pair it with. This rich and decedent dessert is the perfect end to any meal, and it pairs well with a variety of delicious beverages.
For a simple serving idea, cut a generous slice of banana pound cake and serve it alongside a warm cup of tea or coffee. The sweet aroma of the cake will perfectly complement your hot beverage. For a more indulgent pairing, serve the cake with a scoop of vanilla or caramel ice cream.
You can also try pairing this cake with different wines. A fruity red wine like a Merlot, Shiraz, or Zinfandel will enhance the natural sweetness of the banana pound cake. If you’re in the mood for something bubbly, consider pairing this cake with a sparkling white wine such as Prosecco or Champagne.
Finally, if you’re feeling adventurous and want to try something completely unexpected, try serving this cake with a glass of dark beer. The strong maltiness of the beer can help to balance out the sweetness in the banana pound cake, creating a unique and satisfying flavor combination.
No matter how you decide to serve this banana pound cake, one thing is for sure: it’s going to taste absolutely incredible. So go ahead and treat yourself to this delicious dessert today!
Make-Ahead, Storing and Reheating
Once the banana pound cake with caramel glaze has cooled completely, it can be stored for up to three days at room temperature. If you want to keep it fresh for longer, wrap it tightly in plastic wrap and store in the refrigerator for up to one week.
For reheating, you can simply pop a slice of the cake into the microwave for 10-15 seconds or heat it gently in the oven at 250°F (120°C) for 5-10 minutes until warm. Be careful not to overheat the cake as it may dry out and lose its moisture.
If you want to make this cake ahead of time, you can freeze it for up to two months. Tightly wrap the cooled cake in plastic wrap and place it in an airtight container before putting it into the freezer.
To thaw, take the cake out of the freezer and let it come to room temperature on a wire rack. You can then reheat it following the instructions above or enjoy it as is.
One tip for storing and reheating is to keep leftover caramel glaze separate from the cake as it can become too sticky if stored together. Simply reheat the glaze separately and pour over slices of cake as desired.
Tips for Perfect Results
As a chef who has made this banana pound cake with caramel glaze recipe countless times, I have a few tips to share with you to ensure that you get the best possible results.
First and foremost, be sure to measure all of your ingredients accurately. Baking is an exact science, and even the slightest deviation from a recipe could affect the texture, flavor, or appearance of your cake. Use measuring cups or a kitchen scale to weigh out your flour, sugar, and butter before adding them to the mixing bowl.
Another tip is to make sure that your butter and eggs are at room temperature before you start making the batter. This will help ensure that they mix together more easily and result in a smoother, more homogenous batter.
When it comes to mashing the bananas for the batter, don’t overdo it. You want small chunks of banana throughout the cake for added moisture and flavor. So, simply use a fork or potato masher to mash the bananas until they are broken up into small pieces.
When making the caramel glaze, keep an eye on it as it cooks. Caramel can go from perfect to burnt very quickly, so stir it constantly and remove it from the heat promptly once it reaches the desired color.
Finally, resist the urge to cut into your banana pound cake too soon after taking it out of the oven. Allow it to cool completely in its pan before removing it and slicing it up. This will give it time to set and prevent it from falling apart or becoming gummy.
With these tips in mind, you’re sure to end up with a perfect banana pound cake with caramel glaze every time!
FAQ
Before wrapping up this banana pound cake recipe article, let me answer some of the frequently asked questions to help you make the most of this recipe and avoid any trouble along the way. So, read on to clear your doubts and get started with banana pound cake baking without a hitch.
How do you drizzle a Bundt cake?
There are two methods you can use to add buttercream to your bundt cake. One way is to whip up a batch of your preferred buttercream and then use either an icing spatula or a knife to spread it over the cake. Alternatively, you could create a smaller batch of buttercream and add some milk to it to create a thinner consistency, which can then be poured or drizzled onto the cake.
How to make a Nigella banana cake?
For this recipe, we’ll need 350 grams of plain flour, 2 teaspoons of baking powder, and ½ teaspoon of bicarbonate of soda. We will also need 250 grams of soft unsalted butter, 250 grams of white sugar, 3 medium-sized overripe bananas with a total weight of 450 grams (with the skin on), 2 teaspoons of vanilla extract, and 4 large eggs.
How do you sweat a pound cake?
To begin the cooking process, we must first sweat the ingredients. To do this, take brown parchment paper and tie it with string around the ingredients. Next, wrap it in a towel and let it sit in a cool place for three days. This will allow the flavors to meld together and enhance the overall taste of the dish. Don’t rush this step as it is crucial to the success of the recipe.
Bottom Line
In conclusion, this recipe for Banana Pound Cake With a Caramel Glaze is truly a delight for the tastebuds. From the tender crumb of the pound cake to the silky caramel glaze, every bite is bursting with flavor. I highly recommend trying this recipe for any occasion, whether it’s a potluck, party or just a weekend indulgence.
Don’t be intimidated by the long ingredient list or the steps involved in making this cake. As long as you follow the instructions and take your time, you’ll find that it’s actually quite easy to make. Plus, there are plenty of substitutions and variations that you can make to suit your taste preferences or dietary restrictions.
Overall, this recipe is versatile, delicious and easy to make. So what are you waiting for? Grab those ripe bananas and get baking! Trust me, your taste buds will thank you.
Banana Pound Cake With a Caramel Glaze Recipe
Ingredients
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1/2 cup shortening
- 2 cups packed light brown sugar
- 1 cup sugar
- 5 large eggs
- 1/2 cup milk
- 1 banana, mashed
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
CARAMEL GLAZE
- 1/4 cup butter, softened
- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F.
- Mix the flour, baking powder, baking soda and salt together.
- Cream the butter and shortening together, then beat in the brown and white sugars gradually, beating constantly for 5 to 7 minutes. Add the eggs one at a time, beating until the hellow dissappears.
- Add the flour mixture alternately with the milk, beating at low speed until blended after each addition, beginning and ending with the flour mixture.
- Stir in the banana, pecans and vanilla. Pour into a greased and floured 10 inch tube pan.
- Bake for 65 minutes or until a woodenpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan to cool completely on a wire rack.
- To make the glaze, bring the butter, brown sugar, white sugar and cream to a boil in a heavy saucepan over high heat, stirring frequently. Boil for 1 minute, without stirring. Remove from the heat. Stir in the Vanilla. Cool until slightly thickened, then drizzle over the cooled cake.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.