Banana Pound Cake With Caramel Glaze, the perfect recipe for the whole family

Today we’re going to make this delicious Banana Pound Cake With Caramel Glaze, the perfect recipe for the whole family that’s super creamy and perfect for breakfast or a snack.

How to make Banana Pound Cake With Caramel Glaze

The recipe has all the necessary ingredients for the Banana Pound Cake With Caramel Glaze. Take the paper and pen to write down this deliciousness to make later at home!

Today, our Creative Recipes website is pleased to bring you this wonderful recipe.

Ingredients:

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

Preparation method:

First, preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Using a bowl, mix the flour, baking powder, baking soda and salt, set aside, and grease and flour a fluted tube pan.

Then, using an electric mixer, beat 1 cup of butter, 2 cups of brown sugar and vegetable shortening and 1 cup of white sugar in a large bowl until the mixture is light and fluffy, with a noticeably lighter color.

After that, add the bananas, then the eggs, one at a time, making sure that each egg mixes with the butter mixture before adding the next. Then beat in 2 teaspoons of vanilla extract with the last egg. Now alternately pour in the flour mixture and the milk, mixing until just combined.

Next, we’ll add the pecans, mixing just enough to combine evenly, now pour the batter into the prepared tin.

Then bake in the preheated oven until a toothpick inserted in the center comes out clean, approximately 1 hour and 20 minutes.

Finally, while the cake is baking, prepare the icing, now heat 1/2 cup butter, 1/4 cup brown sugar, 1/4 cup white sugar, 1 teaspoon vanilla extract and cream in a saucepan over medium heat.

Finish by stirring continuously until the sugars have dissolved, then let it boil gently for 1 minute. We’ll pour the icing over the cake still in the tin, now let the cake cool in the tin for 10 minutes before transferring it to a rack to cool completely.

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