Banana Pound Cake With a Caramel Glaze
photo by CammiesNana
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
16
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
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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Reviews
-
You may not have given credit to Southern Living which is where I got this recipe. It came out in 1998 sometime. However, thanks for posting it. I didn't have time to let the cake cool completely so the caramel sauce basically soaked in to the warm cake which was delicious. Took it to a baby shower & everyone wanted the recipe. I also didn't have shortening so used all butter & I added a second banana for even more flavor. Not only yummy, but it's a great use for overripe bananas!
RECIPE SUBMITTED BY
MarieRynr
Chester, 0