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.