Description
Banana Pound Cake is one of my very favorite banana dessert recipes. Beware though, because once you top this sweet pound cake with homemade brown sugar glaze, it becomes irresistible!
Ingredients
Scale
For the Cake:
- 1 1/2 cups butter room temperature
- 2 1/2 cups light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 4 medium ripe bananas, mashed (1 3/4 cups)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups all purpose flour
- 1 cup chopped walnuts
For the Glaze:
- 1/2 cup butter
- 1/2 cup light brown sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
For the Cake:
- Pre-heat oven to 325°F.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together for 2 minutes on medium speed. Add in the eggs, one at a time, vanilla, bananas, salt, baking powder, and baking soda, mixing until combined, scraping the sides of the bow as necessary.
- Turn the mixer to low and add in the flour until just incorporated. Stir in the walnuts until evenly combined.
- Coat a 10- cup bundt pan liberally with baking spray and pour the batter into the prepared pan.
- Bake for 70 – 80 minutes until the cake is set and a toothpick inserted into the center comes out clean. If you notice the cake browning too much before it is done, tent it loosely with foil.
- Allow the cake to cool in the pan for 20 minutes. Loosen the sides of the cake with a butter knife, and then invert the cake pan onto a platter or wire rack to cool.
For the Glaze:
- In a small saucepan melt the butter, sugar, salt, vanilla, and heavy cream over medium heat. Stirring constantly bring the mixture to a boil and simmer for 2 minutes. Cool the glaze for 5 minutes before pouring over the cake.
- As the icing drips down the sides of the cake, I like to spoon the excess back on top to completely coat the cake. Alternately, you can pour the glaze over the cake while still in the pan. See notes for the method.
Notes
Store airtight for up to 3 days at room temperature.
TIP: You can glaze the cake right in the bundt pan before turning it out if you prefer. This way you don’t lose any icing as it drips off. All you do is pour the warm icing onto the cake while it is still in the pan. Allow the cake and glaze to cool for at least an hour in the pan and then loosen the sides of the cake with a dull knife and turn it out onto a cake plate.
