Moist Caramel Banana Loaf Cake Recipes

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

Banana Pound Cake With Caramel Glaze image

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

Ingredients

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup butter
½ cup vegetable shortening
2 cups brown sugar
1 cup white sugar
4 ripe bananas, mashed
5 eggs
2 teaspoons vanilla extract
½ cup milk
1 cup chopped pecans
½ cup butter
¼ cup brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
¼ cup heavy cream

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

Banana Loaf Cake I image

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

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
1 egg
3 very ripe bananas