Banana Pound Cake
This ultra moist Banana Pound Cake has amazing banana flavor with a hint of cinnamon and brown sugar. It is topped with homemade caramel for a dessert that is guaranteed to sure to please a crowd!
Servings: 15
Ingredients
- 3 sticks (339g) unsalted butter, softened (Should be soft enough to dent when pressed, but still hold its shape.)
- 2 cups (400g) granulated/white sugar
- 1 cup (200g) light brown sugar (If not using a digital scale, brown sugar should be packed into measuring cup.)
- 5 large eggs, room temperature (Place eggs in a bowl of warm water for 5 minutes of in a hurry.)
- 3 cups (342g) Cake Flour (See substitution in notes)
- ½ teaspoon (2g) baking powder
- 2 teaspoons (6g)ground cinnamon
- 4 (15 oz/420g) Ripe Bananas, mashed (This was about 1 ¾ cup mashed bananas)
- ½ cup (118g) milk (2% or whole)
- 2 teaspoons (8g) vanilla extract
For the Caramel Glaze
- ½ stick (57g) unsalted butter, softened (if using salted butter, do not add additional salt)
- 1 cup (217g) light brown sugar (packed into measuring cup)
- ½ cup (126g) heavy cream
- ½ teaspoon (2g) salt
- 1 teaspoon (4g) vanilla extract
- 1 Tablespoon (18g) light corn syrup
Instructions
- Grease and flour a large bundt pan (This recipe makes 8.5 cups of batter)
- Preheat oven to 325 degrees F
- Mash four ripe bananas (to make equivalent of about 1 ¾ cups or 15 oz.) Set aside.
- In a separate bowl whisk the cake flour, baking powder, and cinnamon to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer until smooth. Gradually add the white sugar and brown sugar and mix on medium speed until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- In another bowl, stir together the mashed bananas, ½ cup milk, and vanilla extract.
- With the mixer on low speed, add the flour mixture alternately with the Banana Mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and banana mixture twice.
- Mix until just blended after the last addition.
- Scoop the batter into a prepared bundt pan or tube pan.
- Bake at 325 degrees for 1 hour and 5 minutes or until a toothpick can be inserted and removed with with no crumbs or just a few moist crumbs attached.
- This makes approximately 8.5 cups of batter.
- Allow to cool in the pan on a wire rack for about 10 minutes before turning the cake out.
For the Caramel Glaze
- Using a medium size sauce pan (deep enough to prevent boil over) melt the butter over medium heat.
- Add the brown sugar and the remaining ingredients.
- Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low.
- Simmer for 6 minutes, checking often to make sure that it is not going to boil over. Remove from heat.
- Keep in mind that the caramel with thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly.
- Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks.
Decorating the Cake
- We applied the cooled caramel drip to the cooled pound cake using a disposable piping bag with the tip snipped away. You could also use a ziplock bag with a small bit of the corner snipped away, or you can spoon the caramel over the cake.
Notes
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of cake flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Size of Pan: For our cake, we used a 15 cup bundt pan (which has a baking capacity of 12 cups.) Yours may be a different size than ours. This recipe makes about 8.5 cups of batter.
If using a smaller pan, a general rule of thumb is not to fill it more than ¾ of the pan. If you have at least 1 ¼ inches from the top of the batter to the top edge of the pan, that should be good.