Banana Pound Cake with Salted Toffee Icing
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5.0
42 reviews
Excellent
Banana Pound Cake with Salted Toffee Icing
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The most delicious, moist and easy banana cake you'll ever make! And the icing is to die for!
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Ingredients
- For the cake:
- 3 cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 8 ounces salted butter at room temperature (1 cup or 2 sticks)
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 4-5 very ripe bananas 1 ½ - 1 ¾ cups
- 1 cup buttermilk
- For the icing:
- 5 tablespoons salted butter
- ½ cup packed dark brown sugar
- ⅓ cup heavy cream
- ¼ teaspoon vanilla extract
- ⅔ cup sifted powdered sugar
- flaking sea salt I love Maldon
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Instructions
- For the cake, preheat to 350°F. Generously spray a 9- to 10-inch (12 cup) Bundt pan** with baking spray. Rub the spray into all the grooves of the pan with a small piece of paper toweling. Spray pan again lightly and set aside.
- Whisk the flour, baking soda and salt together.
- With a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Add the vanilla and the eggs (one at a time), beating for about 1 minute after each egg goes in. Reduce mixer speed to low and add in the bananas. Finally, add half the dry ingredients (the batter may curdle a bit) and mix until combined. Next add all of the buttermilk, mix again, then add the rest of the flour mixture. Scrape the sides of the bowl with a spatula and stir one more times. Transfer the batter to the prepared pan and smooth the top.
- Bake for 60-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. After 30 minutes of baking time, cover the cake loosely with foil.
- When cake is finished baking, transfer it to a rack and cool for 10 minutes, invert pan and transfer cake onto the rack. Cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight (if not don't worry, it will still be wonderful!).
- For the icing, combine the butter, dark brown sugar and heavy cream in a heavy saucepan and bring the mixture to a rolling boil, stirring constantly.
- Boil for ONE minute, stirring constantly. Remove from heat, stir in vanilla extract.
- Add about ½ cup of the powdered sugar and whisk until smooth. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.
- Place on a serving platter or cake stand and pour the salted toffee icing over the top. Sprinkle lightly with flaky sea salt.
Notes
- *With very ripe bananas, you can "mash" them right in the peel - just gently push each banana between your fingers until the whole thing feels smushed. You can then add each one right to the bowl. The mixing of the other ingredients will mash them more. **This makes a fairly large cake. Use a bundt pan that has a 12 cup capacity, otherwise you'll have a mess in your oven. If your Bundt pan is smaller than 12 cups, just pour about a cup of the batter into a small, greased bread pan and bake it along side the Bundt cake. Cake recipe adapted from Food.com Icing recipe adapted from The Hungry Housewife
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
72g
(24%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
69mg
(23%)
Sodium
331mg
(14%)
Potassium
175mg
(5%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
615IU
(12%)
Vitamin C
2.6mg
(3%)
Calcium
38mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 72g | 24% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 69mg | 23% |
| Sodium | 331mg | 14% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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