Bananas And Cream Pound Cake Recipe 455

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.

Steps:

• Heat oven to 325 degrees and generously coat a 10-inch/12-cup Bundt cake pan with nonstick cooking spray.
• Make the bananas Foster filling: Peel the bananas and cut them crosswise into 1/2-inch slices. Melt butter in a medium (10-inch) skillet over medium heat. Stir in the brown sugar and cinnamon, then add the sliced bananas. Cook, stirring occasionally, until a sugary syrup forms, 2 to 3 minutes.
• Turn off the flame (or if using an electric stove, pull the skillet off the heat) and add the liquor, if using. Return pan to the heat and, if using a gas stove, slightly tilt the pan near the flame to flambé. (If using an electric stove, light the liquid with a long-reach lighter.) Let the flames die down, swirling the pan until the alcohol burns off. Reduce heat to low and stir briefly with a wooden spoon. (Alternatively, skip adding the alcohol, add buttermilk and cook sauce just until the liquid reduces slightly.) Strain liquid from bananas into a medium bowl to separate bananas and sauce; set both aside.
• Make the cake: In a stand mixer or with a hand-held mixer on medium speed, cream together granulated sugar and butter until light and fluffy, about 4 to 5 minutes.
• Sift the flour into a medium bowl. In a small bowl or liquid measuring cup, mix together the sour cream and buttermilk.
• Once the butter is creamed, add 1 egg at a time and mix until each is fully incorporated, scraping down the sides of the bowl after each addition.
• Add half the flour and mix on low speed until fully incorporated. With the mixer running, add the buttermilk mixture in a slow, steady stream and mix until fully incorporated. Add the remaining flour and mix.
• Once fully combined, add the vanilla and mix to incorporate. By hand, fold in strained bananas.
• Pour the batter into the prepared pan and smooth evenly. Bake for 65 to 80 minutes, until a toothpick or cake tester comes out clean.
• While the cake cools, prepare the glaze: Sift the confectioners' sugar into the bowl with the reserved banana sauce and whisk to combine. If the glaze is too thick, thin with water (or buttermilk), 1 tablespoon at a time, until it's smooth, drizzles easily and coats the back of a wooden spoon.
• Once cake has cooled, invert it onto a large serving plate, and spoon the glaze over. Slice the cake and serve with ice cream or whipped cream and candied pralines, if desired.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Add Butter, Sugar and Cream Cheese to mixing bowl and mix until smooth and creamy (60 sec).
• Mash the Bananas then add to the mixing bowl and mix well (15 sec).
• Add Vanilla Extract to the mixing bowl and mix well (15 sec).
• Add Eggs one at a time, ensure that each Egg is mixed well before adding the next Egg (10 sec per egg).
• Sift the Cake Flour and Baking Powder together.
• Add Cake Flour/Baking Powder into the mixing bowl and mix well until the mixture is smooth throughout (90 sec).
• Grease and Flour at tube pan 10-in or 12-in.
• Pour cake mixture to pan, put pan into oven and immediately reduce heat to 325 degrees.
• Bake cake at 325 degrees for 1 hour and 30 minutes or until a wooden tester comes out clean.
• Cool in pan for 10 minutes, then cool on wire rack.
• Serve with Vanilla Bean Ice Cream and enjoy!

Steps:

• In large bowl, cream butter and sugar until light and fluffy. 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 creamed mixture alternately with buttermilk, beating after each addition just until combined. Transfer to greased 9-in. x 5-in. loaf pan. Bake at 325° for 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack; cool completely. In small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. In 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 and arrange on bottom of ungreased 13-in. x 9-in. dish; trim to fit. Slice bananas; arrange over cake. Spread pudding mixture over top. Cover and refrigerate for 3 hours before serving. Serve with remaining whipped topping.