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Bananas Foster Pound Cake recipe. This delicious cake recipe has classic Bananas Foster ingredients, bananas, brown sugar, rum, and pecans mixed in for an incredibly delicious dessert!

Bananas Foster Pound Cake

Although typically you think of bananas and rum as being tropical and served in the summer. However, the rich undertones of cinnamon and brown sugar give this dessert a fall feel.

Serve Bananas Foster Pound cake warm with vanilla ice cream and you have the best possible combination of both New Orleans Bananas Foster and traditional Pound Cake.

Bananas Foster Pound Cake


Bananas Foster originated in New Orleans during the 1950’s and used excess bananas and rum that were so abundant.

Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited. The bananas and sauce are then served over the ice cream.

I added another New Orleans favorite, pecan pralines, as a frosting to my recipe. It’s the perfect frosting!

I started this pound cake review in 2015. There are over fifty pound cake recipes now from traditional to new unique combinations that I’ve developed. You can get them all here: Pound Cake Reviewed.

Bananas Foster Pound Cake


  • I highly recommend you read through my post, How to Bake the Perfect Pound Cake.
  • Always sift then measure your flour the spoon and level method.
  • Any refrigerated ingredients need to be at room temperature before adding them into the batter.
  • Furthermore, you can bake this cake in a 9x-13-inch baking pan. It *should take 30 to 35 minutes, but depending on your cake pan and oven it may take more time or less time. Watch it carefully the first time you make it.
  • Never fill your cake pan more than 3/4 full. Even if you have extra batter. You risk it overflowing and ruining the whole cake. You can throw away the extra batter. Or, you can make cupcakes out of it.
  • I always recommend you calibrate your oven at least once a year.
  • As always, the time it takes to for any cake to bake depends on the oven (if it’s calibrated correctly) and the pan you use. Watch the cake closely the first time you make a recipe and make note of the time and the pan you used for later.

Bananas Foster Pound Cake


  • You can use dark brown sugar or light brown sugar. As well, you can use granulated white sugar but you’ll lose some flavor.
  • As well, you can use rum extract instead of rum (liquor).
  • You can use butter or Crisco, not margarine.
  • Furthermore, you cannot substitute self-rising flour for all-purpose flour in pound cakes. You can use cake flour at this ratio “To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.” I have not test with gluten-free flour.
  • You can use sour cream or Greek yogurt instead of buttermilk.
  • Also, you can substitute walnuts for the pecans, but the cake will have a different flavor.
  • I recommend pure extracts and flavoring, not imitation.


  1. Peanut Butter Bread Bananas Foster
  2. Bananas Foster Bread Pudding
  3. Mardi Gras King Cake
  4. Mardi Gras King Cake Pound Cake
  5. Fresh Strawberry Pound Cake
  6. French Quarter Pecan Cheese Spread


Bananas Foster Pound Cake

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

⭐⭐⭐⭐⭐Have you tried this recipe? Please consider leaving a 5-star rating and comment.

Bananas Foster Pound Cake

Bananas Foster Pound Cake

This delicious cake recipe has classic Bananas Foster ingredients, bananas, brown sugar, rum, and pecans mixed in for an incredibly delicious dessert!
Author: Paula
5 from 15 votes
Print Rate
Save To Your Recipe Box
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 18 servings






  • Place your oven rack in the middle position and preheat the oven to 350°F.
  • Grease a bundt pan or tube pan with solid vegetable shortening and sugar (of flour whichever one you prefer.) Set the pan on a large cookie sheet to catch any overflows.
  • In a medium-size bowl, combine the dry ingredients: Sifted then measured flour, baking powder, salt, and cinnamon. Stir to combine.
  • In the bowl of your electric mixer fitted with the paddle attachment, add room temperature butter and brown sugar. Mix on medium-low until fluffy about 3 minutes. Stop the mixer and scrape the sides and bottom of the bowl with a spatula.
  • Add the eggs one at a time to the butter mixture waiting until you don't see any yellow before adding the next egg. Continue with remaining eggs. Stop the mixer and scrape the sides and bottom with a spatula.
  • Combine the buttermilk, vanilla, rum, and bananas in a small bowl and stir.
  • Return the mixer to low. Add the flour mixture alternately with the buttermilk mixer beginning and ending with flour. Stop the mixer and scrape the sides and bottom. Mix to combine.
  • Stop the mixer and fold in the pecans by hand.
  • Pour the batter into your prepared pan.
  • Bake at 350°F for 50 minutes. (As always, the time it takes to bake depends on the oven and the pan you use. Watch the cake closely the first time you make a recipe and make note of the time and pan for later.)
  • Cool 20 minutes in the pan before inverting on a serving tray.


  • Bring the sugar, butter, milk, and salt to a boil. Boil 3 minutes stirring often.
  • Remove from the heat. Add baking powder and vanilla and whisk.
  • Whisk by hand or beat at med speed with an electric mixer for 5 to 7 minutes or until it begins to thicken.
  • Stir in tablespoon heavy cream and pecans. Drizzle over pound cake.
  • Store cake in an airtight container in the refrigerator.


Calories: 454kcal | Carbohydrates: 68g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 240mg | Potassium: 257mg | Fiber: 1g | Sugar: 50g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg
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  1. 5 stars
    I have to say this is a wonderful pound cake. I have fell in love with it. I did not have buttermilk, so I used sour cream. So moist the flavor isso good. I baked it at 315 F for a hour and 15 min. Thank you for such a wonderful cake.

  2. This cake looks delicious! The chopped pecan quantity for the cake is not listed. When you add the baking powder to the frosting does it foam? I’m trying to determine if I should use a 2 or 3 quart pot.

5 from 15 votes (11 ratings without comment)

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