An extra moist banana pound cake covered in a thick vanilla bean glaze, it's like banana pudding in a slice of cake!
|Banana Pound Cake with Vanilla Bean Glaze|
I made this cake due to the fact that there were more than a few over ripe bananas on my counter begging me to make them into something delicious and beautiful before it was too late. Isn't that how all banana cake/bread/muffin recipes come into being? Oh good, it's not just me. My son swears that I buy bananas just to watch them start to turn so that I will then have an excuse to bake them into something. What an insult, like I need an excuse to bake:)
I knew I was going to make a cake, but I wasn't sure about what I wanted to glaze it with. Chocolate, cinnamon, vanilla-so many delicious choices. I settled on vanilla bean. I am so glad I did, this was like eating banana pudding in cake form! The cake is moist and the banana flavor is prominent. Using over ripe bananas is the key to getting that full on banana flavor. The glaze, flecked with vanilla bean seeds, not only makes this extra pretty it takes this cake to a whole new level. When the glaze is completely set, it makes a thin shell right on top, but keeps a creamy consistency underneath.
|Banana Pudding in cake form!|
An easy cake to make, the baking time is the longest thing required. So the next time your bananas are hanging on, waiting for you to give them new life, make them into this yumminess. They will thank you with sweet deliciousness!
Banana Pound Cake w/ Vanilla Bean Glaze
3 Cups All Purpose Flour
2 and 1/2 Cups Sugar
1 and 1/4 Cup Mashed Banana
1 Cup Canola Oil
1 Cup Sour Cream
2 Teaspoons Vanilla Extract
1 Teaspoon Cinnamon
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
For the glaze:
2 Cups Powdered Sugar
3 Tablespoons Evaporated Milk
1 Vanilla Bean – Split and seeds scraped
Preheat oven to 350 degrees. Lightly spray bundt cake pan with nonstick spray. In a small bowl combine flour, baking soda and salt. In stand mixer or with hand mixer cream together sugar, oil, banana, cinnamon and vanilla extract about two minutes. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and sour cream in thirds, beginning and ending with flour mixture. This will not be a thick batter. Place cake in oven and turn oven to 325 degrees. Bake one hour and fifteen minutes at 325 degrees. Make sure to test cake for doneness with a wooden skewer, depending on how your oven runs it may take a few minutes more or a few minutes less. Let cake cool in pan ten minutes, remove and let cool completely before glazing.
To make glaze combine powdered sugar, vanilla bean seeds and the evaporated milk. Mix all together thoroughly and pour immediately over cooled cake. Three tablespoons of the evaporated milk worked perfect for me, this will be a thick glaze.
©Christy’s Cooking Creations. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.
Yum! This banana cake looks super moist and looks yummy with the vanilla bean glaze. I love baking with bananas.ReplyDelete
Looks delicious and oh so moist. Thank you for sharing at Foodie Fridays this week. Triple the love coming your way!ReplyDelete
The cake looks so incredibly moist, love that a picture can show us that! Extra ripe bananas are pure gold!ReplyDelete
Thank you so much for attending week 6 of #PureBlogLove and linking your fantastic blog post. This cake sounds amazing and it looks so deliciously moist! I can't wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Your post has been added to the #PureBlogLove Pinterest board for all to see :) Have a great day!ReplyDelete
How yummy does this cake sound!? Bananas in the raw give my hubby heartburn, so I'm always trying to find a baking recipe that includes bananas so he can enjoy them. I'm so pinning this for reference! Thank you for joining in our #PinUP Pin Party... Hope to see you again, there's a new one every Friday :)ReplyDelete
Thanks Dawn, I'm positive your hubby would enjoy this cake. Thanks for pinning and stopping by!Delete
I love the way the texture looks - it's a moist cake :)ReplyDelete
And it looks beautiful!!
It is super moist, thank you for stopping by!Delete
That vanilla bean glaze sounds incredible! It would be so good with this cake. Thanks for sharing this yummy recipe with Hump Day Happenings.ReplyDelete
Hi Jenna, the vanilla bean glaze was super good by itself and on this cake - YUM! Thank you for stopping by. I am always glad to share at Hump Day Happenings, thank you for hosting!Delete
I'm drooling right now! Yummy. Pinned. Lou Lou GirlsReplyDelete
How moist your cake looks, the glaze looks lovely too! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!ReplyDelete
But beware....frying chicken plus tomatoes means both a mess and a last minute rush in the kitchen to get everything out in time (and still hot...cold fried green tomatoes are less than stellar).ReplyDelete
Tried this recipe today and it turned out super moist and yummy.ReplyDelete
Succeed! It could be one of the most useful blogs we have ever come across on the subject. Excellent info! I’m also an expert in this topic so I can understand your effort very well. Thanks for the huge help. Banana Pound CakeReplyDelete