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!
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.
BEST 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.
TIPS FOR SUCCESS
- 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.
SUBSTITUTIONS FOR 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.
MORE RECIPES YOU’LL ENJOY
- Peanut Butter Bread Bananas Foster
- Bananas Foster Bread Pudding
- Mardi Gras King Cake
- Mardi Gras King Cake Pound Cake
- Fresh Strawberry Pound Cake
- French Quarter Pecan Cheese Spread
SHOP THIS POST
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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Bananas Foster Pound Cake
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FOR THE CAKE
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups brown sugar packed
- 1 cup butter at room temperature
- 1 cup buttermilk at room temperature
- 4 large eggs at room temperature
- ½ tablespoon pure vanilla extract
- ½ tablespoon banana extract like this
- 2 tablespoons dark rum or 1 teaspoon rum extract
- 1 cup bananas mashed (about 3 bananas)
- 1 and ½ cups pecans chopped
FOR THE FROSTING
- 2 cups brown sugar packed
- ¼ cup butter no substitution
- 2 and ½ ounces whole milk
- ⅛ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon pure vanilla extract
- ½ tablespoon heavy cream
- 1 cup pecans chopped
FOR THE CAKE
- Place your oven rack in the middle position and preheat the oven to 350°F.
- 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.
- 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.
FOR THE PRALINE FROSTING
- Bring the sugar, butter, milk, and salt to a boil. Boil 3 minutes stirring often.
- 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.