Banana Pound Cake with Caramel Cream Cheese Glaze Recipe
An incredibly moist banana pound cake infused with warm cinnamon and topped with a luscious caramel cream cheese glaze that will make this your new favorite way to use ripe bananas.
How to Make the Best Banana Pound Cake with Caramel Cream Cheese Glaze
When you’ve got a bunch of overripe bananas on the counter, this show-stopping pound cake should be your first thought. It’s everything you love about banana bread but elevated to dessert status with a rich, tender crumb and irresistible caramel cream cheese glaze.
The Secret to Extreme Moisture
Pound cakes can sometimes turn out dry, but this recipe builds in moisture at every step. The combination of buttermilk, mashed bananas, and extended creaming time creates a cake that stays incredibly tender for days.
Why the Long Beating Time Matters
The recipe calls for beating the batter for 5 minutes after adding the flour—this isn’t a typo. This extended mixing incorporates air into the batter and develops the structure that gives pound cake its characteristic tight, velvety crumb.
Bundt Pan Tips
Nothing is worse than a beautiful cake stuck in the pan. Here’s how to ensure a clean release:
- Use solid vegetable shortening for greasing, not cooking spray
- Dust with flour and tap out the excess
- Let the cake cool in the pan until just warm before inverting
The Glaze Makes It
The caramel cream cheese glaze takes about 5 minutes to make but transforms this from a humble banana cake into a centerpiece-worthy dessert. The tangy cream cheese cuts through the sweetness while the caramel adds buttery depth.
Banana Pound Cake with Caramel Cream Cheese Glaze
An incredibly moist banana pound cake infused with warm cinnamon and topped with a luscious caramel cream cheese glaze that will make this your new favorite way to use ripe bananas.
Ingredients
Banana Pound Cake
Caramel Cream Cheese Glaze
Instructions
Prepare the Cake
- Preheat your oven to 325°F (165°C). Generously grease and flour a 12-cup bundt pan.
- Sift together the flour, cinnamon, and salt into a bowl. Set aside.
- Beat the softened butter with both sugars and vanilla on medium-high speed for 5 minutes until light and fluffy, scraping the bowl periodically.
- Add the eggs one at a time, beating well after each addition.
- Alternate adding the flour mixture and buttermilk in three additions, beginning and ending with the flour. Mix on low until just combined.
- Continue beating on medium speed for 5 minutes until the batter is thick and fluffy.
- Gently fold in the mashed bananas with a spatula.
Bake the Cake
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30 minutes, then tent loosely with aluminum foil to prevent over-browning.
- Continue baking for another 50-55 minutes until a skewer inserted deep into the cake comes out clean.
- Cool in the pan for 1-2 hours before inverting onto a wire rack to cool completely.
Make the Glaze
- Beat the softened cream cheese, caramel sauce, and vanilla until smooth and fluffy.
- Gradually add the powdered sugar, about 1/2 cup at a time, beating between additions.
- Add milk as needed to reach a drizzling consistency.
- Drizzle generously over the cooled cake.
Notes
- The riper the bananas, the better. Look for bananas with lots of brown spots for maximum sweetness and moisture.
- Room temperature eggs incorporate better and create a lighter texture.
- Shake buttermilk before measuring as it separates when sitting.
- Thorough greasing of the bundt pan is crucial—use a pastry brush to get into every crevice.
- Store under a cake dome at room temperature for up to 3 days.