Decadent Caramel Banana Pound Cake
Indulge in the Richness: Caramel Banana Pound Cake
I had some overripe bananas spotted with lovely dark specks and some homemade caramel sauce ready to go, so I decided to combine them into a delightful pound cake! These days, I find myself drawn to simple, straightforward baking projects. Complex, labor-intensive recipes just don’t appeal to me as much anymore. This pound cake, however, is incredibly easy to whip up as long as you have the ingredients on hand. Caramel sauce is a fantastic thing to have on hand, especially when you have a bit of leftover heavy cream. Making it with a 1:1 ratio of sugar to cream and storing it in the fridge is a game-changer for all sorts of baking endeavors. The harmonious blend of banana’s fragrant aroma and caramel’s deep, sweet notes creates a unique flavor profile in this Caramel Banana Pound Cake! Let’s bake it together!
Ingredients (For one standard loaf pan)- 60g unsalted butter, softened
- 45g unrefined sugar
- 2 egg yolks (or 33g whole egg)
- 55g caramel sauce
- 95g cake flour
- 10g bread flour
- 15g almond flour
- 1/2 tsp baking powder
- 40g ripe banana, mashed
- 8 slices banana for topping (approx. 1cm thick)
Cooking Instructions
Step 1
First, mash 40g of ripe banana with a fork until smooth and set aside. Also, slice 8 pieces of banana for topping, about 1cm thick each.
Step 2
In a bowl, cream the softened butter until smooth. Then, sift in the unrefined sugar and beat together until well combined.
Step 3
Once the butter and sugar are nicely creamed, add the egg yolks and mix thoroughly until fully incorporated. Aim to mix until the sugar granules are almost imperceptible. (Tip: You can substitute with 33g of whole egg if you prefer.)
Step 4
Now, add the 55g of caramel sauce and stir until well combined. If your caramel sauce has solidified, gently warm it in the microwave for about 30 seconds until it becomes pourable before adding it to the batter. (For caramel sauce recipe, please refer to my other post @6854081).
Step 5
Sift together the cake flour, bread flour, almond flour, and baking powder into the batter. Begin mixing with a spatula until just combined, ensuring no dry streaks remain.
Step 6
Add the mashed banana to the mixture and continue to gently fold it in with the spatula until just incorporated. Be careful not to overmix, as this can lead to a tough cake.
Step 7
The finished caramel banana batter…
Step 8
…should be poured into a prepared loaf pan lined with parchment paper. Create a slight dome in the center of the batter by pressing down gently, while leaving the edges slightly higher. This technique helps the cake bake evenly. Arrange the prepared banana slices on top for decoration. Bake in a preheated oven at 180°C (350°F) for 30-40 minutes. To check for doneness, insert a skewer into the center of the cake; if it comes out clean, your delicious Caramel Banana Pound Cake is ready!
