This moist banana pound cake is fantastic with my creamy peanut butter glaze. Then it is garnished with caramelized bananas and peanuts. Oh yeah...
3 cups granulated sugar
1 cup butter at room temperature
6 large eggs at room temperature
1-1/4 cups mashed ripe bananas
1-1/2 tsp vanilla extract
1/2 - 1 tsp banana extract
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup sour cream
Grease and flour 10 inch angel food tube pan and set aside.
PREHEAT oven to 350 degrees.
In a large mixing bowl cream the butter and granulated sugar together until light and fluffy.
Add one egg at a time beating well after each addition. Add the vanilla and banana extracts.
Mix the flour, salt and baking soda together and then add to the creamed mixture alternatively with the sour cream. Mix until everything is just combined and pour into the prepared baking pan.
Bake for 65-75 minutes or until a toothpick or cake tester pin comes out clean. Remove from the oven and run an edge around the cake and let cool in the pan for 15 minutes before removing.
Remove carefully from pan and place on cake plate. When completely cool, drizzle the glaze over the top and let it run down the sides of the cake. Garnish with caramelized bananas and peanuts.
Add all ingredients except salt to mixing bowl and beat on low until combined. Add the salt and beat on medium until smooth, approximately 1 to 2 minutes.
1-2 firm bananas, sliced
2 TBS butter
2 TBS brown sugar
Mix the butter and brown sugar together in a bowl and add the bananas. Toss to coat. Place sliced-side down in a skillet heated to medium high and caramelize for approximately 1-2 minutes on each side. Remove from the heat.