Warm Banana Pudding Pound Cake

 

Nutritional Information

Per serving (approximate values):

• Calories: 580
• Protein: 7g
• Carbohydrates: 75g
• Fat: 30g
• Fiber: 3g
• Sodium: 280mg

Ingredients

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 cup mashed very ripe bananas (about 3-4 medium bananas)
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or milk with 1/2 tsp lemon juice/vinegar, let stand 5 mins)
• 1 ½ cups heavy cream, very cold
• ¼ cup powdered sugar, plus more for garnish
• 1 teaspoon vanilla extract (for whipped cream)
• 2 tablespoons honey or caramel sauce, for drizzling
• Optional: thinly sliced fresh banana for garnish
• Optional: crushed vanilla wafers for garnish

Instructions

1. Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup bundt pan or a 9×5 inch loaf pan. Make sure to get into all the crevices if using a bundt pan to prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, using an electric mixer on medium speed, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
4. Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Stir in the mashed ripe bananas and 1 teaspoon of vanilla extract until just combined. Do not overmix.
6. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients (e.g., 1/3 flour mixture, 1/2 buttermilk, 1/3 flour mixture, 1/2 buttermilk, 1/3 flour mixture). Mix until just combined and no streaks of flour remain. Be careful not to overmix the batter; overmixing can lead to a tough cake.
7. Pour the batter evenly into the prepared bundt or loaf pan. Smooth the top with a spatula.
8. Bake for 60-75 minutes for a bundt pan, or 70-85 minutes for a loaf pan, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
9. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the cake to set and makes it easier to remove.
10. Carefully invert the warm cake onto the wire rack to cool completely. If serving warm, you can slice it after about 30 minutes of cooling.
11. While the cake is cooling, prepare the whipped cream. In a chilled large mixing bowl, combine the very cold heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract.
12. Using an electric mixer on high speed, beat the cream mixture until stiff peaks form. Be careful not to overbeat, or it will turn to butter.
13. To serve, slice a warm or room temperature piece of pound cake. Top generously with a dollop of freshly whipped cream.
14. Drizzle with honey or caramel sauce. For an extra touch, garnish with a few thin slices of fresh banana or a sprinkle of crushed vanilla wafers.