Banana Pound Cake With Caramel Glaze

Name: Banana Pound Cake With Caramel Glaze recipe
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 1 10-inch cake
Cuisine: Global
Ingredients: 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

by Fatima Soto 1 year ago

4.5 (10)

1 hour

625.4 kcal

70.8 g carbs

Share recipe

Description

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

Ingredients

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

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.

Nutrition Facts

serving: 1 10-inch cake

calories: 625.4 kcal

carbohydrates: 70.8 g

protein: 6.7 g

saturated fat: 16.5 g

cholesterol: 125.2 mg

sodium: 406.2 mg

fiber: 2.3 g

sugar: 45.6 g