Banana Pound Cake With Caramel Glaze Recipes

BANANA POUND CAKE WITH CARAMEL CREAM CHEESE GLAZE

Steps:

• Heat oven to 325 degrees.
• In a mixing bowl, stir together the 3 cups of flour, ground cinnamon and salt. Sift into another bowl and set aside.
• Add the dark brown sugar, white sugar, butter and vanilla extract to a separate large mixing bowl. Using a stand or hand mixer, cream the ingredients over medium-high speed until light and fluffy, about five minutes. If using a hand mixer, it might take an extra minute or so. From time to time, scrape the butter off the side of the bowl to ensure everything is well-incorporated.
• Beat in the eggs one at a time just until combined. Once you beat in all the eggs, add about ½ cup of the flour mixture into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk.
• On medium-high speed, beat the batter for five minutes with a stand mixer or about six to eight minutes using a hand mixer. The batter will be thick and fluffy. Stir in the mashed bananas.
• Grease and flour a 12-cup bundt pan, including the middle. The flour makes a big difference in keeping the finished cake from sticking, so don't skip this step. It helps to cover the pan with plastic wrap after flouring and give it a good shake to make sure it's well-coated. Pour in the batter and smooth on top.
• Bake for 30 minutes. Loosely tent the top of the bundt pan with foil to prevent excessive browning. Continue to bake until a long skewer comes out clean, about 50 more minutes. Make sure you insert the skewer all the way to the bottom of the pan to check for doneness. Allow to cool in the pan for an hour or up to two hours. Run a knife along the edge of the bundt pan to loose the cake. Invert on a wire rack to finish cooling. Drizzle with cream cheese glaze once cool. See below for directions.
• Move to a cake stand when ready to serve. Store under a cake dome to create an airtight environment. If desired, serve with homemade caramel or your favorite ice cream, such as this Baileys ice cream or butterscotch ice cream with candied pecans. Enjoy!
• Beat together the cream cheese, caramel and vanilla extract until light and fluffy.
• Add about ½ cup powdered sugar. Beat until combined. Add another ½ cup powdered and beat again. Repeat until all the powdered sugar is incorporated. If necessary, scrape the edge of the bowl from time to time.
• Add the milk and beat until it becomes a drizzling consistency. Pour all over the cooled cake. Enjoy!

BANANA POUND CAKE

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.

BANANA POUND CAKE WITH A CARAMEL GLAZE

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.

BANANA-NUT CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
• Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
• Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
• Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.