I’m back with another installment of testing pound cakes for you!! It’s such. a. hard. job! But, seriously, a job that needs to be done.
I’m the girl to get the job done!
I asked for suggestions on what frosting to pair with a banana cake on Facebook and the responses were amazing. Now, of course, I want to try all their suggestions. First up Peanut
Butter Glazed Banana Pound Cake
This cake is really rich. It has a very fine texture with a nice banana flavor. To be honest, it was great without the peanut
This is the same glaze I put on my Peanut Butter Pound cake and it’s one of my favorites. I put it on everything I can so it was a natural fit for this Banana Pound Cake.
Ingredients for your Banana Pound Cake
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
For the cake
- Granulated sugar
- Bananas mashed (about 2 medium bananas)
- All-purpose flour
- Baking powder
- Ground cinnamon
- Sour cream*
For the glaze
- Creamy peanut
- Corn syrup
- Powdered sugar, sifted
- Heavy cream, more if needed for a pourable consistency
My most favorite recipe to make is pound cakes. I’ve made hundreds and shared over 30 with you. (You can find the recipes here, Pound Cake Series.) I do recommend you read How to Bake the Perfect Pound Cake as well as How to Calibrate your Oven to get the very best results for your pound cake baking.
Butter Glazed Banana Pound Cake Baking Tips
- Read the recipe through completely at least twice so you know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
- Allow your eggs, butter, and dairy to come to room temperature before mixing.
- As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
- Finally, I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
- Take a peek at the Emergency substitution list.
You can test your cake for doneness with a thermometer, the internal temperature of the cake will be 200°F when fully cooked.
HOW TO MEASURE FLOUR CORRECTLY
Measure all the ingredients carefully, especially the flour.
How do you measure flour?
To correctly measure flour, first,
Peanut Butter Glazed Banana Pound Cake
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- 3 cups granulated sugar
- 1 cup butter
- 6 large eggs
- 1 cup bananas mashed (about 2 medium bananas)
- 1 tablespoon vanilla
- 3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream*
- 1/2 cup creamy peanut butter
- 1/3 cup corn syrup
- 2 cups powdered sugar sifted
- 2 to 3 tablespoon heavy cream more if needed for a pourable consistency
- 1 teaspoon vanilla
- Spray a 10-inch bundt pan with non-stick spray.
- Preheat oven to 350 degrees F.
- In the bowl of a mixer, cream sugar and butter.
- Add eggs one at a time until well blended.
- Add bananas and vanilla and mix until combined.
- In another bowl, combine flour, baking powder, salt and cinnamon.
- Add flour mixture alternately with sour cream, beginning and ending with flour.
- Pour into prepared bundt pan.
- Bake 50 to 55 minutes.
- Test by inserting a wooden pick into center of cake. Cake is done with no crumbs or dry crumbs are on wooden pick when removed.
- Cream peanut butter, vanilla and corn syrup.
- Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.
- Pour and spread on cooled cake.