Prepare to embark on a mouthwatering journey with this irresistible Banana Pound Cake that promises to transform your ordinary baking routine into an extraordinary culinary experience! Imagine a perfectly moist, rich cake infused with the natural sweetness of ripe bananas, crowned with a luxurious salted toffee icing that will make your dessert dreams come true. Whether you're a seasoned baker or a kitchen novice, this recipe is about to become your new go-to crowd-pleaser that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup butter, softened
- 2 large ripe bananas, mashed
- 3 large eggs
- 1 teaspoon vanilla extract
- Salted toffee sauce for icing
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add the mashed ripe bananas to the butter mixture and mix until fully incorporated.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, drizzle generously with salted toffee sauce, allowing it to cascade down the sides of the cake.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3 days.
Tips
- Use overripe bananas for maximum flavor - the darker and spottier, the better! These provide natural sweetness and intense banana taste.
- Make sure all ingredients are at room temperature before mixing to ensure smooth, even incorporation.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender and light.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before adding the salted toffee sauce to prevent it from becoming too runny.
- For an extra flavor boost, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 110mg
