Banana Pound Cake With Caramel Cream Cheese Glaze Recipe
You're in for a real treat with this delicious, ultra moist banana pound cake. Every bite is bursting with fresh, real banana flavor and the perfect hint of spice. Finished with a rich and decadent caramel cream cheese glaze, this dreamy pound cake is sure to impress at any occasion.
How to Make the Best Banana Pound Cake With Caramel Cream Cheese Glaze
This banana pound cake with caramel cream cheese glaze is the ultimate showstopper dessert that combines all the comfort of a classic pound cake with fresh banana flavor and a decadent caramel topping. With its ultra-moist crumb and perfectly balanced spices, every slice is an indulgent treat that’s sure to impress at any gathering.
The secret to this cake’s incredible moistness is the combination of mashed overripened bananas and the addition of both brown and white sugar, which creates a tender, flavorful crumb. The warm notes of cinnamon add the perfect hint of spice without overpowering the fresh banana taste, making each bite absolutely irresistible.
But what truly sets this cake apart is the rich and decadent caramel cream cheese glaze. This luxurious topping drapes beautifully over the cooled cake, adding a sweet, gooey layer of pure indulgence. Whether you’re baking this for a special occasion or simply treating yourself to something delicious, this banana pound cake is guaranteed to become a beloved favorite in your kitchen.
Banana Pound Cake With Caramel Cream Cheese Glaze
You're in for a real treat with this delicious, ultra moist banana pound cake. Every bite is bursting with fresh, real banana flavor and the perfect hint of spice. Finished with a rich and decadent caramel cream cheese glaze, this dreamy pound cake is sure to impress at any occasion.
Ingredients
Banana Pound Cake
Caramel Cream Cheese Glaze
Instructions
Banana Pound Cake
- Preheat oven to 325°F. Spray a Bundt cake pan with cooking spray and dust lightly with flour.
- In a small bowl, combine the flour, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream together the butter, dark brown sugar, and white sugar until light and fluffy, about 3-4 minutes.
- Add vanilla extract and mix well. Add eggs one at a time, beating well after each addition.
- Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed until just combined.
- Fold in the mashed bananas gently until evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan. Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before glazing.
Caramel Cream Cheese Glaze
- Beat the softened cream cheese until smooth and creamy.
- Add the caramel sauce and vanilla extract, mixing until fully combined.
- Gradually add the powdered sugar, beating until smooth. If the glaze is too thick, add milk one tablespoon at a time until you reach the desired consistency.
- Drizzle the glaze over the cooled pound cake and allow it to set before serving.
Notes
- Make sure eggs and butter are at room temperature for best results.
- Do not overmix the batter once you add the flour to avoid a dense cake.
- This cake can be made a day ahead and stored in an airtight container.
- Nutrition per slice (1/16): 416 calories, 87g carbs, 7g protein, 6g fat, 62g sugar, 247mg sodium