Banana Pound Cake With A Caramel Glaze Recipe

Ingredients for Banana Pound Cake With A Caramel Glaze

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, for glaze
• 1/2 cup vegetable shortening
• Light Brown Sugar
• Sugar
• 4 large eggs
• 1 cup buttermilk
• 2 cups mashed ripe bananas (about 3 medium)
• 1 cup chopped pecans
• Vanilla Extract
• Whipping Cream

How to Make Banana Pound Cake With A Caramel Glaze

1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup vegetable shortening, 1 3/4 cups packed light brown sugar, and 1 cup granulated sugar until light and fluffy (about 5-7 minutes).
4. Beat in 4 large eggs one at a time, mixing well after each addition.
5. In a small bowl, combine 1 cup buttermilk and 1 teaspoon vanilla extract.
6. Gradually add the dry ingredients and the wet ingredients alternately to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Stir in 2 cups mashed ripe bananas (about 3 medium), and 1 cup chopped pecans.
8. Pour batter into the prepared pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. While the cake cools, prepare the caramel glaze: In a medium saucepan over medium-high heat, combine 1/2 cup (1 stick) unsalted butter, 1 cup packed light brown sugar, 1/2 cup granulated sugar, and 1/2 cup heavy cream.
11. Bring to a boil, stirring constantly. Boil for 1 minute, then remove from heat.
12. Stir in 1 teaspoon vanilla extract.
13. Let the glaze cool slightly until it thickens enough to drizzle. Drizzle over the completely cooled cake.