Best 4 Banana Pound Cake The Easy Way Recipes
Calling all banana bread and pound cake enthusiasts! Get ready to indulge in a delectable treat that combines the best of both worlds – the moist, flavorful crumb of banana bread with the rich, buttery texture of pound cake. This easy-to-follow recipe is a true game-changer, offering a delightful twist on your favorite classic desserts.
In this ultimate guide to banana pound cake, we'll take you through a step-by-step process, ensuring a perfect bake every time. From gathering your ingredients to mastering the art of mixing, baking, and cooling, we've got you covered. Along the way, you'll discover valuable tips, including how to achieve the perfect balance of flavors, prevent your cake from becoming dry, and elevate your dessert with creative variations.
But that's not all! To satisfy your sweet cravings further, we've included a collection of irresistible variations that will tantalize your taste buds. From classic banana pound cake to decadent chocolate chip banana pound cake, each recipe offers a unique flavor combination that will leave you wanting more.
So, grab your apron, preheat your oven, and embark on a culinary journey that will turn you into a banana pound cake connoisseur. Be prepared to impress your family and friends with this exceptional dessert that's perfect for any occasion. Let's dive in and explore the world of banana pound cake, one bite at a time!
BANANA POUND CAKE
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
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 WITH CARAMEL GLAZE
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
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
BANANA POUND CAKE
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
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 THE EASY WAY
Banana pound cake made with a yellow cake mix. Just dump all ingredients into mixer bowl and beat for 4 minutes. Couldn't be easier!
Provided by Marie
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in large mixer bowl.
- Mix until blended, then beat at medium speed for 4 minutes.
- Turn batter into lightly greased and floured 10" tube pan.
- Bake at 350 degrees for 1 hour or until done.
- Cool in pan for 10 minutes, then turn out onto rack and cool completely.
- Serve dusted with confectioners' sugar.
Tips:
- Use overripe bananas: Overripe bananas are sweeter and have more flavor, making them ideal for banana bread.
- Measure your ingredients accurately: Baking is a science, and accurate measurements are essential for a successful cake.
- Use room temperature ingredients: When baking, it's important to use room temperature ingredients so that they combine evenly and smoothly.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake in a loaf pan: A loaf pan is the best shape for banana bread, as it allows for even baking.
- Check the cake for doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely before slicing: This will help the cake to set and hold its shape.
Conclusion:
Banana pound cake is a classic recipe that is easy to make and always a crowd-pleaser. With its moist texture, sweet banana flavor, and crunchy pecan topping, this cake is sure to be a hit at your next gathering. So next time you have some overripe bananas, don't let them go to waste! Make a delicious banana pound cake instead.
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