Banana Pound Cake With a Caramel Glaze

Recipe by MarieRynr
READY IN: 1hr 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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