BANANA POUND CAKE
After a whole lot of research, I found just what I was looking for: a decadent, rich, and sinful cake with the amazing flavors of the ever so inviting banana. I found it on the Taste Of Home Website and I couldn't be more thankful that I did. The Recipe originally called for a simple powdered sugar glaze, but being me, I decided to take it to the next level by glazing it with my "French Vanilla Cream Cheese Glaze." Look on my other recipes if you wish to find the recipe for it :)
Provided by young n fun
Categories Dessert
Time 1h20m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees and grease a bundt pan with cooking spray.
- Sprinkle tablespoon of sugar onto pan. Set aside.
- In a large bowl, beat butter and sugar until fluffy, about 5 minutes.
- Once fluffy, add eggs, one at a time, beating well after each addition.
- Add mashed bananas and extracts.
- In a seperate bowl, mix together flour and baking soda.
- Add flour mixture alternatley with the sour cream to the butter mixture.
- Pour finished batter into the prepared bundt pan and bake for 75-85 minutes.
- Enjoy!
BANANA-NUT POUND CAKE
Make and share this Banana-Nut Pound Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside.
- In a bowl combine flour, baking powder and salt; set aside.
- In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light.
- Add eggs, one at a time, beating 1 minute after each addition; scrape bowl frequently.
- In a separate bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly into prepared pan.
- Bake 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove from pan; cool on rack.
- Sprinkle with powdered sugar. To acquire an even sprinkling, use a sieve.
Nutrition Facts : Calories 570.3, Fat 22.7, SaturatedFat 9.7, Cholesterol 103.2, Sodium 265.5, Carbohydrate 82.7, Fiber 2.3, Sugar 53.6, Protein 7.8
BANANA POUND CAKE
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
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.
OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
BANANA POUND CAKE
Make and share this Banana Pound Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h10m
Yield 1 10inch tube pan
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- Heavily grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together the butter and sugar.
- Beat in the eggs.
- Beat in 2 cups of the flour, then beat in the bananas.
- Beat in the remaining 2 cups of flour.
- Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, or until a wooden pick inserted into the middle comes out clean.
- Turn cake out onto a rack to cool.
Nutrition Facts : Calories 7098.9, Fat 391.6, SaturatedFat 239.8, Cholesterol 1720.6, Sodium 6649.3, Carbohydrate 841.2, Fiber 21.3, Sugar 439.1, Protein 78.7
BANANA LOAF CAKE I
This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.
Provided by Sandi
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
- Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
- Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.
Nutrition Facts : Calories 283 calories, Carbohydrate 53.2 g, Cholesterol 38.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 238.4 mg, Sugar 30.6 g
BANANA NUT CAKE
I'm a pastor's wife, and it's so good to have something to serve when friends drop in unexpectedly. Because this banana nut cake can be frozen and also keeps well in the refrigerator, I try to have one on hand-just in case. -Gloria Barkley, Wilmington, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, whisk flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. In another bowl, combine eggs, bananas, oil, pineapple and vanilla. Add to flour mixture; stir just until moistened. Fold in nuts. , Pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with whipped cream and additional bananas.Freeze option: Securely wrap cooled cake in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 468 calories, Fat 26g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 268mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
BANANAS & CREAM POUND CAKE
This banana pound cake got me a date with my future husband. At a church event, he loved it so much, he asked for another piece. The rest is history! -Courtney Farnon, Cartersville, Georgia
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In a large bowl, beat cream cheese and condensed milk until smooth; fold in pudding. Fold in 3-1/2 cups whipped topping., Cut cake into eight slices; arrange on bottom of an ungreased 13x9-in. dish, trimming to fit as necessary. Slice bananas; arrange over cake. Spread pudding mixture over top. Refrigerate, covered, for 3 hours. Serve with remaining whipped topping, and if desired, additional bananas.
Nutrition Facts : Calories 419 calories, Fat 18g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 295mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 6g protein.
BANANA-NUT BUTTERMILK BUNDT® CAKE
This Bundt® cake has a hint of spice with a bit of crunch to the outside and a light texture on the inside and is made with buttermilk. Not overly sweet, so I prefer it without frosting. A nice replacement for banana bread, very moist. May add frosting or powdered sugar for presentation but this cake is excellent by itself.
Provided by Kathy Puskar
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy; gradually add sugar until well blended.
- Add flour, cinnamon, baking powder, baking soda, salt, and nutmeg to a separate medium bowl. Mix lightly with a fork. Add approximately 1/3 of the flour mixture to the egg mixture; do not overbeat. Add 1/2 of the buttermilk and alternate between flour mixture and buttermilk, ending with flour mixture, until blended. Add bananas and walnuts and mix until just blended. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove cake carefully while still hot to a separate plate and let cool.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 56.1 g, Cholesterol 77.6 mg, Fat 19.8 g, Fiber 2.6 g, Protein 6.8 g, SaturatedFat 8.5 g, Sodium 226.3 mg, Sugar 30.8 g
BANANA-NUT BUNDT CAKE
June Yeates shares this eye-appealing cake that has a temptingly tropical twist in every slice. "If you like, sprinkle confectioners' sugar over the top," says the Bradley, Illinois baker.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.
Nutrition Facts : Calories 408 calories, Fat 20g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 99mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.
BUTTERMILK BANANA POUND CAKE
I made this just last night and this cake is very moist and has a beautiful color--and it taste great!
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 10-inch cake, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Beat the shortening at medium speed for 2 minutes or until creamy.
- Gradually add the sugar, beating 5 to 7 minutes.
- Add the eggs one at a time, beating just until the yellow disappears.
- Combine the bananas, buttermilk and vanilla in a medium bowl.
- Combine the flour, baking soda and salt together.
- Add the flour mixture to the shorting mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix at low speed after each addition just until blended.
- Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
- Bake at 350°F for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on wire rack.
Nutrition Facts : Calories 550.9, Fat 31, SaturatedFat 7.3, Cholesterol 70.8, Sodium 210.9, Carbohydrate 64, Fiber 1.9, Sugar 37.1, Protein 6.2
BANANA NUT CAKE
A very old banana nut cake recipe which has been handed down through my family.
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- Separate the eggs and set aside.
- Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
- Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans.
- To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired.
Nutrition Facts : Calories 457.1 calories, Carbohydrate 65.6 g, Cholesterol 64.3 mg, Fat 21.2 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 199 mg, Sugar 49 g
BANANA-NUT CAKE WITH CARAMEL ICING
A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always get rave reviews. It's the combination of the caramel icing and the bananas that tickles everybody's taste buds.
Provided by MR. YO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
- Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
- Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
- Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 58.2 g, Cholesterol 38.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 194.7 mg, Sugar 43.4 g
BANANA AND NUT CAKE
"Boxed pudding and cake mixes speed up the preparation of this moist banana cake," comments Karen Ann Bland of Gove, Kansas. "It doesn't last long at our house. In fact, my family and the hired men have it finished almost before it has time to cool."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Beat in bananas. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 341 calories, Fat 14g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 399mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
BANANA POUND CAKE WITH CARAMEL GLAZE
Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!
Provided by Swanee Speed
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h
Yield 14
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 70.8 g, Cholesterol 125.2 mg, Fat 36.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 16.5 g, Sodium 406.2 mg, Sugar 45.6 g
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BANANA NUT POUND CAKE / THE GRATEFUL GIRL COOKS!
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Cuisine AmericanTotal Time 1 hrCategory DessertCalories 388 per serving
- Preheat oven to 350°F . GENEROUSLY grease a tube pan on the bottom, sides, and center tube.
- Place all cake ingredients in a large bowl. Stir well, until these ingredients are completely combined. Pour batter into prepared pan, spreading evenly, to disperse batter.
- Bake at 350° F. for 45-55 minutes (mine took 55). Because oven temps vary, I recommend checking it at the 45 minute mark, and then continue baking, if not fully done. To check cake for done-ness, insert a toothpick into the top middle of cake. If toothpick comes out clean, cake is done. If not, let it bake a few more minutes, then check again, until done. When done, remove cake from oven, and let cake cool on a wire rack for 20 minutes (still in the tube pan).
- To Invert The Cake: Once cake has cooled for 20 minutes, run a butter knife carefully around edges and middle tube, to loosen cake from pan. Place a dinner plate (plate side down)over the top of the tube pan. Using both hands to hold the plate and tube pan securely together, quickly flip cake over. The pound cake should release from the pan onto the plate. Transfer cake to a wire rack, to finish cooling completely.TIP: If it does not EASILY come out of the pan on to the plate on the first try, don't freak out! Simply flip it back over, and re-run the knife around the edges, let it cool a couple more minutes, then try again.
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