This moist banana pound cake is a delectable and irresistible dessert that you’ll want to make whenever you have ripe bananas on hand. Because it incorporates mashed bananas and crispy walnut chips, the cake is thick and moist, giving each slice of cake two unique experiences. A brown sugar and vanilla glaze coats the cake, helping it retain moisture while also improving its flavor.
The ingredients in this cake are identical to those in a pastry, except that it contains bananas and brown sugar instead of white sugar. It’s also quite simple to learn how to make cakes, so what are you waiting for? Get started right away.
INGREDIENTS
FOR THE CAKE
3 cups all purpose flour
2 1/2 cups light brown sugar
1 1/2 cups butter room temperature
1 cup chopped walnuts
4 ripe bananas, mashed
4 large eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
FOR THE GLAZE
1/2 cup light brown sugar
1/2 cup butter
1/4 cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon kosher salt
INSTRUCTIONS
MAKE THE CAKE
Step 1: Preheat the oven to 325°F (163°C), grease a 10-cup bundt pan, and spray the mold with non-stick spray.
Step 2: Combine flour, baking powder, baking soda, and salt in a mixing basin, stir well, and strain through a sieve to obtain a smooth flour mixture.
Step 3: Place the butter and brown sugar in the bowl of an electric mixer fitted with a stirrer and beat on high for about 2 minutes, or until the mixture is creamy.
Step 4: Toss the eggs into the butter and sugar mixture in step 3, one at a time, mixing well after each addition until the mixture is completely incorporated.
Step 5: Toss in the vanilla essence and mashed banana with the mixture from step 4 and stir well until smooth. If necessary, scrape the sides and bottom of the basin with a spatula.
Step 6: Reduce the speed of the electric mixer to low and gradually add the dry flour mixture from step 2 to the wet mixture from step 5 while mixing well (do not overmix the dough).
Step 7: Toss the walnuts into the flour mixture in step 5 and stir until thoroughly combined.
Step 8: Evenly pour the cake batter into the cake shape that was previously prepared. Bake the cake for 70–80 minutes, or until the outside has softened and a skewer inserted in the center of the cake comes out clean.
If the outside layer of the cake changes color too soon after baking for more than half the time, cover the cake with foil and continue to bake until the cake is completely cooked.
Step 9: When the cake is done, remove it from the oven and cool for about 20 minutes in the mold before gently removing it from the shape and cooling entirely on a wire rack.
MAKE THE GLAZE
Step 1: Combine all of the yeast ingredients in a small saucepan over medium heat and cook, stirring constantly, until the mixture boils, then lower to low heat and cook for another 2 minutes. Allow the glaze to cool for 5 minutes before pouring it over the cake.
Step 2: Pour the glaze over the cooled cake, ensuring that it flows smoothly down the edges. Alternatively, you can pour the glaze over the cake while it’s still in the pan and leave it to cool for at least 1 hour before removing it. Enjoy the cake when it has been cut.
NOTE
Leftover cakes are covered and stored at room temperature for up to 3 days. Refrigerate them if you want to keep them for a longer period of time.