Banana Pound Cake With A Caramel Glaze Recipes

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BANANA POUND CAKE WITH CARAMEL GLAZE



Banana Pound Cake With Caramel Glaze image

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

Provided by Swanee Speed

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 4h

Yield 14

Number Of Ingredients 18

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup butter
½ cup vegetable shortening
2 cups brown sugar
1 cup white sugar
4 ripe bananas, mashed
5 eggs
2 teaspoons vanilla extract
½ cup milk
1 cup chopped pecans
½ cup butter
¼ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
¼ cup heavy cream

Steps:

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

Nutrition Facts : Calories 625.4 calories, Carbohydrate 70.8 g, Cholesterol 125.2 mg, Fat 36.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 16.5 g, Sodium 406.2 mg, Sugar 45.6 g

ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE



One-Bowl Caramelized Banana Bread Bundt Cake with Salted Caramel Glaze image

You've seen an ordinary bundt cake. You've tasted it too, and although there's nothing wrong with the classic cake, it can go a whole lot further in delicious flavor. Our banana bread bundt cake is the new incredible on the block. Adding a salted caramel glaze on top takes this banana bundt cake to all-new levels of delicious. You won't believe it only takes 20 minutes of prep to make a dessert that goes down like heaven.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h20m

Yield 12

Number Of Ingredients 10

2 tablespoons butter, melted
2 tablespoons packed brown sugar
2 sliced ripe medium bananas
1 box Betty Crocker™ Super Moist™ spice cake mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs
1 cup chopped walnuts, toasted
1/3 cup caramel topping
Kosher salt

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
  • Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • Drizzle cake with caramel topping. Sprinkle with kosher salt.

Nutrition Facts : Calories 340, Carbohydrate 18 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 10 g, TransFat 0 g

BANANA POUND CAKE



Banana Pound Cake image

I adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 13

3 teaspoons plus 3 cups sugar, divided
1 cup butter, softened
6 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
GLAZE:
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons 2% milk

Steps:

  • Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.

Nutrition Facts : Calories 600 calories, Fat 22g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 192mg sodium, Carbohydrate 96g carbohydrate (69g sugars, Fiber 1g fiber), Protein 7g protein.

BANANA POUND CAKE



Banana Pound Cake image

After a whole lot of research, I found just what I was looking for: a decadent, rich, and sinful cake with the amazing flavors of the ever so inviting banana. I found it on the Taste Of Home Website and I couldn't be more thankful that I did. The Recipe originally called for a simple powdered sugar glaze, but being me, I decided to take it to the next level by glazing it with my "French Vanilla Cream Cheese Glaze." Look on my other recipes if you wish to find the recipe for it :)

Provided by young n fun

Categories     Dessert

Time 1h20m

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 10

1 tablespoon sugar, plus
3 cups sugar, divided
1 cup butter, softened
6 eggs
3 mashed bananas
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups flour
1/4 teaspoon baking soda
1 cup sour cream

Steps:

  • Preheat oven to 325 degrees and grease a bundt pan with cooking spray.
  • Sprinkle tablespoon of sugar onto pan. Set aside.
  • In a large bowl, beat butter and sugar until fluffy, about 5 minutes.
  • Once fluffy, add eggs, one at a time, beating well after each addition.
  • Add mashed bananas and extracts.
  • In a seperate bowl, mix together flour and baking soda.
  • Add flour mixture alternatley with the sour cream to the butter mixture.
  • Pour finished batter into the prepared bundt pan and bake for 75-85 minutes.
  • Enjoy!

BANANA POUND CAKE WITH A CARAMEL GLAZE



Banana Pound Cake With a Caramel Glaze image

Make and share this Banana Pound Cake With a Caramel Glaze recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 18

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
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

Steps:

  • 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.

Nutrition Facts : Calories 543.2, Fat 29.1, SaturatedFat 12.7, Cholesterol 102.4, Sodium 286.7, Carbohydrate 67.2, Fiber 1.5, Sugar 47, Protein 5.6

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