Banana Pound Cake With Caramel Cream Cheese Glaze

A slice of banana pound cake on a wooden plate with the rest of the dessert in the background.

Banana Pound Cake With Caramel Cream Cheese Glaze

You’re in for a real treat with this delicious, ultra moist banana pound cake. Every bite is bursting with fresh, real banana flavor and the perfect hint of spice. Finished with a rich and decadent caramel cream cheese glaze, this dreamy pound cake is sure to impress at any occasion.

Course Desserts

Cuisine American

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings people

Calories 416kcal

Author Amanda McGrory-Dixon

Equipment

Stand or hand mixer
12-cup bundt pan
Foil

Ingredients

Banana Pound Cake

3 cups all-purpose flour plus more for dusting
2 teaspoons ground cinnamon
1 teaspoon salt
1 ½ cups packed dark brown sugar
1 ½ cups white sugar
1 cup butter softened
2 teaspoons vanilla extract or paste
7 eggs room temperature
1 cup buttermilk shaken before measuring
2 cups mashed overripened bananas
Cooking spray

Caramel Cream Cheese Glaze

4 ounces full-fat cream cheese softened
¼ cup caramel sauce
1 teaspoon vanilla extract
2 ½ cups powdered sugar
2 tablespoons milk

Instructions

Banana Pound Cake

Heat oven to 325 degrees.
In a mixing bowl, stir together the 3 cups of flour, ground cinnamon and salt. Sift into another bowl and set aside.
Add the dark brown sugar, white sugar, butter and vanilla extract to a separate large mixing bowl. Using a stand or hand mixer, cream the ingredients over medium-high speed until light and fluffy, about five minutes. If using a hand mixer, it might take an extra minute or so. From time to time, scrape the butter off the side of the bowl to ensure everything is well-incorporated.
Beat in the eggs one at a time just until combined. Once you beat in all the eggs, add about ½ cup of the flour mixture into the batter and beat until combined on low speed. Beat in a splash of the buttermilk. Repeat the process until both are fully incorporated into the batter, ending with the buttermilk.
On medium-high speed, beat the batter for five minutes with a stand mixer or about six to eight minutes using a hand mixer. The batter will be thick and fluffy. Stir in the mashed bananas.
Grease and flour a 12-cup bundt pan, including the middle. The flour makes a big difference in keeping the finished cake from sticking, so don’t skip this step. It helps to cover the pan with plastic wrap after flouring and give it a good shake to make sure it's well-coated. Pour in the batter and smooth on top.
Bake for 30 minutes. Loosely tent the top of the bundt pan with foil to prevent excessive browning. Continue to bake until a long skewer comes out clean, about 50 more minutes. Make sure you insert the skewer all the way to the bottom of the pan to check for doneness. Allow to cool in the pan for an hour or up to two hours. Run a knife along the edge of the bundt pan to loose the cake. Invert on a wire rack to finish cooling. Drizzle with cream cheese glaze once cool. See below for directions.
Move to a cake stand when ready to serve. Store under a cake dome to create an airtight environment. If desired, serve with homemade caramel or your favorite ice cream, such as this Baileys ice cream or butterscotch ice cream with candied pecans. Enjoy!

Caramel Cream Cheese Glaze

Beat together the cream cheese, caramel and vanilla extract until light and fluffy.
Add about ½ cup powdered sugar. Beat until combined. Add another ½ cup powdered and beat again. Repeat until all the powdered sugar is incorporated. If necessary, scrape the edge of the bowl from time to time.
Add the milk and beat until it becomes a drizzling consistency. Pour all over the cooled cake. Enjoy!

Video

Notes

Make sure your butter, buttermilk and eggs are at room temperature. Since we rely on physical leavening, we need to properly incorporate the ingredients, and room-temperature ingredients mix much better than cold ingredients.
Likewise, it's essential to soften the cream cheese. If the cream cheese is cold and hard, we'll be left with lots of lumps instead of a fluffy texture.
Do not scoop a measuring cup into your flour and white sugar to measure. Instead, spoon the ingredients into your measuring cup and then level with a knife. Scooping can pack in too much of your ingredient and throw off the entire recipe.
When beating the sugar and butter, periodically stop the timer and scrape the butter off the side of the bowl. Turn the timer back on when you continue to whip.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition