Banana Pound Cake With Caramel Glaze

Banana Pound Cake With Caramel Glaze

51 Reviews 10 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    4 h
Swaneeramsey
Recipe by  Swaneeramsey

“Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch cake

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Directions

  1. 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.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
  4. 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.

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Reviews (51)

Rate This Recipe
mary8810002
37

mary8810002

OMG this recipe came out sooooo good after my modifications. I was hooked from the first bite! I halved the recipe and used: whole wheat flour instead of regular, organic cane sugar instead of white sugar , Extra virgin olive oil instead of veggie shortening,and soy milk instead of regular milk I ommited the pecans because they were not available at the time. I also put the cakes in two buttered aluminum loave pans since I did not have any bundt pans. I was expecting a catastrophe since when I was mixing the butters and sugars the olive oil floated a bit on top but in the end I got this beautiful delicious pound cake like dessert drizzled with tasty caramel sauce. The sauce was so good I see myself making it to coincide with some apples! This recipe is so easy and can be very great for events like garnishing with strawberries or bananas and leaving a bowl of caramel glaze in the middle, yum yum!

Davidson Farms
27

Davidson Farms

Very good, I received many remarks about how wonderful it was. A nice change from traditional banana bread. I followed the recipe as far as the ingredients go. I baked it in a bundt cake pan and it rose above the rim of the pan. It also took 1 hr and 35min in my oven to finish baking. I allowed the cake to cool for the 10 min in the pan then turned it out onto a cooling rack. Then I used a spoon to slowly drizzle the glaze over the entire cake. It turned out very nice and pretty. Very moist! Make sure to allow to cool completely before covering.

alicianr67
23

alicianr67

Although this cake was delish, there must have been an error in the recipe when it stated that you should pour the glaze over the cake while still in the pan, at least if you are using a bundt cake like the picture shows. I let the cake cool in the pan for 10 minutes, then turned it over onto a cake dish before I added the glaze. Other than that, it was fantastic, thanks!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 625 cal
  • 31%
  • Fat
  • 36.5 g
  • 56%
  • Carbs
  • 70.8 g
  • 23%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 134 mg
  • 45%
  • Sodium
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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