Decadent Banana Pound Cake with Luscious Caramel Drizzle
Indulge in the rich, buttery goodness of this Decadent Banana Pound Cake with Luscious Caramel Drizzle. This delightful dessert harmoniously combines the sweet, tropical flavor of ripe bananas with the warm, nutty crunch of pecans and the coveted creaminess of a homemade caramel glaze. Perfect for celebrations, gatherings, or just a cozy afternoon treat, this cake is sure to impress your family and friends. Serve it fresh out of the oven for a tantalizing experience or enjoy it chilled for a delightful twist. Either way, this cake will become a cherished favorite in your recipe collection.
N/A
Servings
200
Calories
18
Ingredients
Ingredients
Flour
3 cups (Sifted)
Baking Powder
1/2 teaspoon (N/A)
Baking Soda
1/2 teaspoon (N/A)
Salt
1/2 teaspoon (N/A)
Butter
1 cup (Softened)
Shortening
1/2 cup (N/A)
Light Brown Sugar
2 cups (Packed)
Granulated Sugar
1 cup (N/A)
Eggs
5 large (N/A)
Milk
1/2 cup (N/A)
Banana
1 (Mashed)
Pecans
1 cup (Chopped)
Vanilla Extract
2 teaspoons (N/A)
Butter (for glaze)
1/4 cup (Softened)
Light Brown Sugar (for glaze)
1/4 cup (Packed)
Granulated Sugar (for glaze)
1/4 cup (N/A)
Whipping Cream
1/4 cup (N/A)
Vanilla Extract (for glaze)
1 teaspoon (N/A)
Instructions
1
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube pan.
2
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3
In another bowl, cream the softened butter and shortening until light and fluffy. Gradually add in the light brown sugar and granulated sugar, beating continuously for about 5 to 7 minutes until well combined.
4
Add the eggs one by one, beating well after each addition until the yolk disappears completely.
5
Gradually incorporate the flour mixture into the creamed mixture, alternating with the milk. Start and end with the flour mixture, beating on low speed until just blended after each addition.
6
Gently fold in the mashed banana, chopped pecans, and vanilla extract until evenly distributed.
7
Pour the batter into the prepared tube pan, smoothing the top with a spatula. Bake for approximately 65 minutes, or until a toothpick inserted into the center comes out clean.
8
Once baked, cool the cake in the pan for about 10 minutes on a wire rack before carefully removing it to cool completely on the rack.
9
For the caramel glaze, combine the softened butter, brown sugar, granulated sugar, and whipping cream in a heavy saucepan. Bring to a boil over high heat, stirring frequently to dissolve the sugars. Allow it to boil for one minute without stirring.
10
Remove the saucepan from the heat, and stir in the vanilla extract. Let the glaze cool slightly until it thickens, then drizzle it generously over the cooled pound cake.
Nutrition Information
10g
Fat
22.5g
Carbs
1.875g
Protein
0.625g
Fiber
11.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Banana Pound Cake?
It is a rich, buttery dessert that combines the tropical flavor of ripe bananas with the nutty crunch of pecans and a homemade caramel glaze.
What size pan should I use for this recipe?
You should use a 10-inch tube pan that has been greased and floured.
What is the required oven temperature?
The oven should be preheated to 325°F (163°C).
Which dry ingredients should be sifted together?
Sift together 3 cups of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
How do I prepare the butter and shortening?
Cream the softened butter and shortening in a large mixing bowl until the mixture is light and fluffy.
How long should I beat the sugars and creamed fats?
Gradually add the light brown and granulated sugars and beat continuously for about 5 to 7 minutes.
How should the eggs be added to the batter?
Add the 5 large eggs one by one, beating well after each addition until the yolk disappears completely.
What is the method for adding flour and milk?
Incorporate the flour mixture alternating with the milk, starting and ending with the flour while beating on low speed.
When do I add the bananas and pecans?
Gently fold in the mashed banana, chopped pecans, and vanilla extract after the flour and milk are blended.
How many bananas are required?
This recipe requires one mashed banana.
How much pecans should I use?
The recipe calls for 1 cup of chopped pecans.
How long does the pound cake need to bake?
Bake the cake for approximately 65 minutes.
How do I test if the cake is fully cooked?
Insert a toothpick into the center; if it comes out clean, the cake is done.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 minutes on a wire rack before removing it.
What ingredients are needed for the caramel glaze?
The glaze requires butter, light brown sugar, granulated sugar, whipping cream, and vanilla extract.
How do I cook the caramel glaze?
Combine the butter, sugars, and cream in a saucepan and bring to a boil over high heat, stirring frequently.
How long should the glaze boil?
Allow the glaze to boil for exactly one minute without stirring.
When should the vanilla extract be added to the glaze?
Stir in the vanilla extract after removing the saucepan from the heat.
When should I apply the glaze to the cake?
Drizzle the glaze generously over the cake once the glaze has thickened slightly and the cake has cooled.
Can this cake be served chilled?
Yes, you can serve it fresh and warm or enjoy it chilled for a different experience.
How many calories are in a serving?
There are 200 calories per serving.
How much fat is in this banana pound cake?
There is 10g of fat per serving.
What is the sugar content of the cake?
Each serving contains 11.25g of sugar.
How much protein does this recipe provide?
The cake provides 1.875g of protein per serving.
Is there any fiber in the recipe?
Yes, there is 0.625g of fiber per serving.
What types of sugar are used in the batter?
The batter uses 2 cups of packed light brown sugar and 1 cup of granulated sugar.
How much butter is used in the cake batter versus the glaze?
The batter uses 1 cup of butter, and the glaze uses an additional 1/4 cup.
Can I use regular cream for the glaze?
The recipe specifically calls for 1/4 cup of whipping cream for the best results.
What type of shortening is used?
The recipe requires 1/2 cup of standard shortening.
Is the vanilla extract divided in this recipe?
Yes, 2 teaspoons are used in the cake batter and 1 teaspoon is used in the caramel glaze.