“I come back to this recipe again and again because it’s just that good!”
This Banana Pound Cake is a moist and flavorful dessert, combining the rich taste of pound cake with the sweet, comforting flavor of ripe bananas. A warm brown sugar glaze adds the perfect finishing touch to this delightful treat.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour | 3 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Cinnamon | 1/2 teaspoon |
| Brown sugar | 2 1/4 cups |
| Butter (room temperature) | 1 1/2 cups |
| Eggs | 4 |
| Vanilla extract | 1 teaspoon |
| Ripe bananas (mashed) | 4-5 |
| Walnuts (chopped, optional) | 1/2 cup |
Glaze:
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| Ingredient | Quantity |
|---|---|
| Brown sugar | 1/2 cup |
| Butter | 1/2 cup |
| Half and half | 1/4 cup |
| Vanilla extract | 1 teaspoon |
Instructions:
- Thoroughly grease a 10-inch bundt pan and preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine the brown sugar and room temperature butter. Stir until evenly combined. Add the eggs one at a time, mixing well after each addition.
- Add the vanilla extract and mashed bananas to the wet ingredients and mix until smooth.
- Slowly mix the dry ingredients into the wet ingredients until just combined. Add the chopped walnuts, if using.
- Transfer the batter to the prepared bundt pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert it onto a serving plate.
- Glaze: Add all the glaze ingredients (brown sugar, butter, half and half, and vanilla extract) to a small saucepan over medium heat.
- Bring the glaze to a gentle boil and cook for 2 minutes.
- Allow the glaze to cool for about 5 minutes, then drizzle it over the cooled cake.
- Serve and enjoy!
