Banana Pound Cake With Caramel Glaze
bananas, flour, brown sugar, butter, eggs, sugar, pecans, cream, milk, vanilla, baking powder, baking soda
Ingredients
3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup butter 1/2 cup vegetable shortening 2 cups brown sugar 1 cup white sugar 4 ripe bananas, mashed 5 eggs 2 teaspoons vanilla extract 1/2 cup milk 1 cup chopped pecans
1/2 cup butter 1/4 cup brown sugar 1/4 cup white sugar 1 teaspoon vanilla extract 1/4 cup heavy cream
Directions for Banana Pound Cake With Caramel Glaze Recipe
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.
Read the full directions on Allrecipes.com
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Servings
1 10-inch cake
Tags
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