banana + caramel = good


I’m counting the days until Pig: King of the Southern Table is released, but I’ve got a stack of other James Villas cookbooks to tide me over in the meanwhile. This amazing Glazed Banana Caramel Pound Cake recipe comes from My Mother’s Southern Desserts. The book is probably out of print, so I’ll share the recipe with you.

The batter is pretty easy. Cream together 1 cup (2 sticks) softened butter, 1/2 cup Crisco, 2 cups packed light brown sugar, and 1 cup regular sugar till light and fluffy. Then beat in 5 large eggs, one at a time. In another bowl you combine 3 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Then you mix the flour mixture into the batter, alternating with 1/2 cup of milk, till well blended. Then add 2 teaspoons vanilla and 1 mashed, ripe banana. Finally you stir in pecans, but I bet this wouldn’t be bad with walnuts, or without nuts.

Then scrape everything into a greased 10-inch tube pan and bake in a preheated 350 degree oven for about 1 hour and 20 minutes. To test for doneness, insert a knife or something into the cake and make sure it comes out clean. Let cool in the pan for 10 minutes before turning out onto a plate to finish cooling.

The glaze is super easy. Mix together 1/4 cup (1/2 stick) melted butter, 1/4 cup packed light brown sugar, 1/4 cup regular sugar, 1/4 cup heavy cream, and 1 teaspoon vanilla in a bowl. Then pour that over the cake and let it drip down the sides, or you can spread it around — your choice. This cake is outrageously good, even if you’re not a banana fanatic like me.


38 thoughts on “banana + caramel = good

  1. Wow…that really is food. i've been wanting to try and bake up some pound cake for quite a while. I used to snack ona slice after school when I was young. oh how I miss those days.

  2. hi justin,i found you through some "ellie" research i'm doing, i'm on a "wellness makeover" which i'm in the midst of doing on abc in dc with a nutritionist and trainer and i have been going through ellie's cookbook one recipe at a time, love pretty much everything… would love to know more about your cookbooks… stop over sometime and say "hi!" have a wonderful evening!ps your photo's are amazing, loved the architectural design party photo's! :)shelleyhttp://iamstillstandingafterallthistime.blogspot.com/

  3. jenn: pound cake is great for snackingmr. bill: thanks for visitingjoanna: haangie: definitelydawn: it's definitely yummyana: thanksfwf: thanks!peachkins: i hope you try itshelley: sounds good, i'll stop by

  4. Oooh heaven. My grandmother used to make a banana cake with caramel filling and cream cheese icing… seriously, no words. Banana and caramel are where it's at.

  5. Ohh I especially like that glaze! I'm not a major sweet fan, so I like stuff w/ brown sugar. All the glazes nowadays seem to have a bag or two of confectioners sugar and it hurts my teeth! I'd much prefer this one – thanks for sharing!

  6. sook: thankslele: that sounds really goodchristina: you're right — a whole bag of sugar seems almost standard these days with frosting recipes

  7. lpr: hmm, doesn't the fridge make bananas go bad faster, or is that an urban myth?phyllis: well, you can do this with a regular tube pan, but yes, you should get onemegan: thanksbetty: yeah, totally

  8. this looks so good!! i saw u had followed me and wanted to check out ur blog 🙂 it's great!! i also love your post about chinese food and stuff – i traveled all over asia so it holds a special place in my heart 🙂

  9. kim: thanksviki: definitelydorothy: ha, i agreelorraine: i guess when i eat them plain, i actually prefer bananas to be less sweet, more on the unripe side, but it's totally different for baking

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