Banana Pound Cake with Salted Toffee Icing
User Reviews
5
Banana Pound Cake with Salted Toffee Icing
Description
This banana pound cake relies on a blend of all-purpose flour, baking soda, salt, butter, sugar, ripe bananas, and buttermilk to create a moist, dense crumb suited to the Bundt pan shape. The bananas can be mashed directly in their peels when extremely ripe, which adds texture and sweetness without extra tools. The batter is mixed carefully, alternating dry ingredients and buttermilk, before baking at 350°F for 60 to 75 minutes until a knife inserted in the center comes out clean.
The salted toffee icing is made by combining salted butter, dark brown sugar, heavy cream, vanilla extract, powdered sugar, and finishing with flaky sea salt, such as Maldon. This icing adds a creamy, caramelized layer that complements the banana flavor and balances sweetness with saltiness.
This cake is well suited for serving as a dessert or snack and benefits from a properly sized Bundt pan (12-cup capacity) to prevent overflow. Smaller Bundt pans may require baking leftover batter separately in a smaller pan. The recipe adapts elements from Food.com and The Hungry Housewife for cake and icing, respectively.
Ingredients
- For the cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ salt 1 teaspoon
- 8 ounces butter at room temperature (1 cup or 2 sticks, salted
- 2 cups sugar
- 2 teaspoons vanilla extract pure
- 2 egg large
- 4-5 banana 1 ½ - 1 ¾ cups, very ripe
- 1 cup buttermilk
- For the icing:
- 5 tablespoons butter salted
- ½ cup dark brown sugar packed
- ⅓ cup heavy cream
- ¼ teaspoon vanilla extract
- ⅔ cup powdered sugar sifted
- sea salt I love Maldon, flaking
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
- Use very ripe bananas; you can gently mash them while still in the peel to blend easily into the batter.
- Spray a 12-cup Bundt pan generously to ensure proper release and prevent sticking.
- If your Bundt pan is smaller than 12 cups, pour extra batter into a separate greased bread pan to bake alongside the main cake.
- The salted toffee icing contains flaky sea salt to balance sweetness and enhance flavor complexity.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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