Banana Caramel Pound Cake
A moist, flavorful banana caramel pound cake with nuts, perfect for dessert or tea time, offering rich caramel and banana notes in every bite.
Ingredients
Instructions
- Cream butter, shortening, and sugars until light and fluffy.
- Mix dry ingredients (flour, baking powder, soda, salt) together.
- Alternately add dry ingredients and 1/2 cup milk to the creamed mixture, mixing well.
- Add vanilla extract to the batter.
- Mash the very large banana and fold into the batter.
- Chop nuts and fold into the batter.
- Pour the batter into a greased and floured large tube pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To ensure a lighter texture in your Banana Caramel Pound Cake, make sure the butter and shortening are at room temperature before creaming. For a twist, substitute half of the white sugar with brown sugar for added moisture and flavor. You can also use any nut of your choice, or omit them entirely for a nut-free version.
Serving Suggestions
Serve slices of this moist cake with a drizzle of Easy Hot Fudge Sauce for an indulgent dessert experience. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy alongside a cup of coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or refrigerate for a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or in a toaster oven until just warm. This keeps the cake moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Caramel Pound Cake contains roughly 648 calories, with 8g protein, 112g carbohydrates, and 17g fat. It is an excellent source of calcium (28% of the Daily Value) and iron (26% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1170mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ripe bananas for this recipe?
Yes, using ripe bananas is actually recommended as they provide more natural sweetness and flavor. Look for bananas with brown spots for the best results.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute with an equal amount of butter for a richer flavor. Alternatively, coconut oil can also work well for a dairy-free option.
Can I freeze the Banana Caramel Pound Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).