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Banana Pound Cake With Caramel Glaze
Banana Pound Cake With Caramel Glaze
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
240 minutes
Indulgent banana cake loaded with pecans, topped with a delightful caramel glaze.
Ingredients:
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 cup vegetable shortening
  • 2 cups brown sugar
  • 1 cup white sugar
  • 4 ripe bananas, mashed
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 0.5 cup butter
  • 0.25 cup brown sugar
  • 0.25 cup heavy cream
Instructions:
  • Preheat the oven to 325°F (165°C). Mix flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
  • In a large bowl, cream together 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar until light and fluffy using an electric mixer. Add bananas, eggs one at a time, blending well after each addition. Mix in 2 teaspoons of vanilla extract with the last egg. Alternate adding flour mixture and milk, mixing until just combined. Gently fold in pecans until evenly distributed. Pour batter into prepared pan.
  • Bake in the preheated oven for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
  • Next, craft the glaze by warming 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 persistently until the sugars melt, then softly simmer for 1 minute. Drizzle the warm glaze over the baked cake in the pan. Allow the cake to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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