Best 5 Bananas Foster Poundcake Recipes

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Indulge in a delectable journey with Bananas Foster Pound Cake, a symphony of flavors that tantalizes the taste buds. This classic dessert combines the richness of pound cake with the lusciousness of bananas foster, creating an unforgettable treat. Savor the moist and tender crumb of the cake, perfectly complemented by the caramelized bananas and the smooth, velvety sauce. As you delve into each bite, experience the harmonious blend of sweet, tangy, and buttery notes, leaving you craving more. Embrace the culinary delight of Bananas Foster Pound Cake, a timeless dessert that promises to elevate any occasion.

This article presents a collection of recipes that pay homage to the beloved Bananas Foster Pound Cake, offering variations and unique interpretations of this culinary masterpiece. Discover the secrets behind creating the perfect pound cake batter, ensuring a moist and fluffy texture that melts in your mouth. Learn the art of caramelizing bananas to achieve that irresistible golden-brown hue and luscious texture. Explore different variations of the classic sauce, experimenting with spices, liqueurs, and extracts to create a flavor profile that suits your palate.

Whether you're a seasoned baker or just starting your culinary adventures, this article provides a comprehensive guide to crafting an exceptional Bananas Foster Pound Cake. With step-by-step instructions, helpful tips, and a wealth of expert knowledge, you'll be able to recreate this iconic dessert in the comfort of your own kitchen. Embark on a delectable journey through the world of Bananas Foster Pound Cake and relish the symphony of flavors that await.

Here are our top 5 tried and tested recipes!

BANANAS FOSTER POUNDCAKE



Bananas Foster Poundcake image

Named after a customer at Brennan's restaurant in New Orleans, bananas Foster is traditionally served over vanilla ice cream or over pound cake. But what if we told you that you could have your bananas Foster baked into cake and glazed with that same sauce? This slightly dense, buttery cake is delicious warm, and super moist. Take care when flambéing - keep a lid nearby to smother any flames - or skip it altogether: Bypass adding the alcohol in Step 3 and simply reduce the sauce on the stovetop. And don't forget to add that scoop of ice cream and a dollop of fresh whipped cream. You'll thank us later.

Provided by Millie Peartree

Categories     snack, cakes, dessert

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray
3 cups/600 grams granulated sugar
1 cup/225 grams unsalted butter (2 sticks), at room temperature
3 cups/375 grams self-rising flour
1/2 cup/120 milliliters sour cream, at room temperature
1/2 cup/120 milliliters buttermilk, at room temperature
6 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ripe bananas
1/4 cup/55 grams unsalted butter (1/2 stick)
1/4 cup/55 grams light or dark brown sugar (not packed)
1/2 teaspoon ground cinnamon
1 nip bottle/50 milliliters dark liquor (such as cognac, bourbon or whiskey) or buttermilk (about a scant 3 1/2 tablespoons)
1 teaspoon vanilla extract
1 1/2 cups/185 grams confectioners' sugar
Ice cream or whipped cream and candied pralines, for serving (optional)

Steps:

  • Heat oven to 325 degrees and generously coat a 10-inch/12-cup Bundt cake pan with nonstick cooking spray.
  • Make the bananas Foster filling: Peel the bananas and cut them crosswise into 1/2-inch slices. Melt butter in a medium (10-inch) skillet over medium heat. Stir in the brown sugar and cinnamon, then add the sliced bananas. Cook, stirring occasionally, until a sugary syrup forms, 2 to 3 minutes.
  • Turn off the flame (or if using an electric stove, pull the skillet off the heat) and add the liquor, if using. Return pan to the heat and, if using a gas stove, slightly tilt the pan near the flame to flambé. (If using an electric stove, light the liquid with a long-reach lighter.) Let the flames die down, swirling the pan until the alcohol burns off. Reduce heat to low and stir briefly with a wooden spoon. (Alternatively, skip adding the alcohol, add buttermilk and cook sauce just until the liquid reduces slightly.) Strain liquid from bananas into a medium bowl to separate bananas and sauce; set both aside.
  • Make the cake: In a stand mixer or with a hand-held mixer on medium speed, cream together granulated sugar and butter until light and fluffy, about 4 to 5 minutes.
  • Sift the flour into a medium bowl. In a small bowl or liquid measuring cup, mix together the sour cream and buttermilk.
  • Once the butter is creamed, add 1 egg at a time and mix until each is fully incorporated, scraping down the sides of the bowl after each addition.
  • Add half the flour and mix on low speed until fully incorporated. With the mixer running, add the buttermilk mixture in a slow, steady stream and mix until fully incorporated. Add the remaining flour and mix.
  • Once fully combined, add the vanilla and mix to incorporate. By hand, fold in strained bananas.
  • Pour the batter into the prepared pan and smooth evenly. Bake for 65 to 80 minutes, until a toothpick or cake tester comes out clean.
  • While the cake cools, prepare the glaze: Sift the confectioners' sugar into the bowl with the reserved banana sauce and whisk to combine. If the glaze is too thick, thin with water (or buttermilk), 1 tablespoon at a time, until it's smooth, drizzles easily and coats the back of a wooden spoon.
  • Once cake has cooled, invert it onto a large serving plate, and spoon the glaze over. Slice the cake and serve with ice cream or whipped cream and candied pralines, if desired.

BANANAS FOSTER II



Bananas Foster II image

On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.

Provided by BUTTERMEBREAD

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¼ cup butter
⅔ cup dark brown sugar
3 ½ tablespoons rum
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
¼ cup coarsely chopped walnuts
1 pint vanilla ice cream

Steps:

  • In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 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.

UPSIDE-DOWN BANANAS FOSTER CAKE



Upside-Down Bananas Foster Cake image

Why should pineapples have all the fun? Bananas work perfectly in this boozy, caramelized version of an upside-down cake.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 14

2/3 cup sugar
1 tablespoon unsalted butter, plus more for the pan
3 medium bananas, cut on a slight bias into 1/4-inch-thick slices
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup milk
1/4 cup sour cream
3 tablespoons dark rum

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of deep amber, 8 to 9 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the bananas in a single, tight layer, then cover any gaps with the remaining slices.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
  • Pour the batter over the bananas in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Poke the cake all over with a skewer, and brush the cake with the rum. Let cool in the pan on a rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, banana-side up. Let cool completely. Cut into wedges, and serve.

BANANAS FOSTER



Bananas Foster image

The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan's restaurant, this recipe is meant to be a showstopper. But it's deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.

Provided by Sara Bonisteel

Categories     breakfast, brunch, easy, for two, quick, dessert

Time 5m

Yield 2 servings

Number Of Ingredients 7

1 tablespoon unsalted butter
2 teaspoons dark brown sugar
1 banana, peeled, halved lengthwise and crosswise
Cinnamon
1 teaspoon banana liqueur
1 ounce light rum (80- to 90-proof)
Vanilla ice cream, for serving

Steps:

  • Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
  • Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
  • Serve warm banana pieces and sauce over vanilla ice cream.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful the pound cake will be.
  • Don't overmix the batter: Overmixing can result in a tough, dense pound cake. Mix the batter just until the ingredients are combined.
  • Use a bundt pan: A bundt pan will help the pound cake to cook evenly and give it a beautiful shape.
  • Make the Bananas Foster sauce ahead of time: The Bananas Foster sauce can be made up to 2 days ahead of time. This will save you time when you're ready to assemble the pound cake.
  • Serve the pound cake warm: The pound cake is best served warm, fresh from the oven. You can also serve it cold, but it will be less moist.

Conclusion:

This Bananas Foster Pound Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist, flavorful pound cake is topped with a rich and decadent Bananas Foster sauce that takes it over the top. Whether you're serving it for a special occasion or just because, this pound cake is sure to be a hit.

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