Instructions:
1. **Preheat oven to 325°F (165°C).** Grease and flour a 10-inch bundt pan.
2. **Make the Cake:**
– In a large bowl, cream together the softened butter and white sugar until light and fluffy.
– Beat in the eggs one at a time, then stir in the vanilla extract.
– Combine the flour, baking soda, and salt; gradually add to the creamed mixture, alternating with sour cream. Mix until just incorporated.
– Fold in the mashed bananas.
– Pour batter into the prepared bundt pan.
3. **Bake for 60 to 70 minutes,** or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
4. **Make the Caramel Glaze:**
– In a small saucepan, combine brown sugar, butter, and milk. Bring to a boil over medium heat and cook for 1 minute, stirring constantly.
– Remove from heat and stir in the vanilla extract.
– Gradually whisk in powdered sugar until smooth.
5. **Drizzle the Caramel Glaze** over the cooled cake.
6. **Serve:** Slice and enjoy the moist and flavorful Banana Pound Cake with its rich caramel glaze.
**Prep Time:** 20 minutes
**Cook Time:** 70 minutes
**Total Time:** 1 hour 30 minutes
**Servings:** 12 servings
This Banana Pound Cake with Caramel Glaze combines the sweet, comforting flavors of ripe bananas and rich caramel for a deliciously decadent dessert that’s perfect for any occasion.
ADVERTISEMENT
