• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Banana fosters pound cake with caramel rum glaze

Category: Desserts

 Ingredients List

  • 2 ½ cups all-purpose flour
  • 1 TBSP baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 8 ounces mascarpone cheese
  • 6 ounces unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 fully ripe bananas, sliced
  • ¼ cup brown sugar, packed
  • 3 TBSP rum
  • Caramel Rum Glaze:
  • 1 cup brown sugar, packed
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • 2 TBSP rum
  • 1 ¼ cups powdered sugar

 Directions

In a large sprung pan add bananas and brown sugar over medium heat. Let sugar start to melt and add the rum. Bring to a boil and stir bananas the whole time. Cook until bananas are soft and can be smashed with your spoon easily. Mash the bananas with a spoon. Set aside to cool.
Preheat oven to 350F. Grease and flour a 9-x-5-3inch loaf pan.

Sift flour, baking powder, baking soda and salt into a medium bowl and set aside.

Using a standing mixer fitted with a paddle attachment beat the butter with the granulated sugar high speed until light and fluffy, about 3 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

Add the eggs, one at a time. Be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next.

Add one half of the flour mixture to the batter and beat until it is just incorporated. Add the mascarpone cheese and mix until just incorporated. Add the remaining flour and mix just until incorporated. Fold in the bananas foster mixture.

Pour the batter into prepared pan. Bake for 1 hour and 15 minutes. Cool in the pan on a rack for 5-10 minutes, then remove from pan and set on rack to cool. If making mini loaves the cook time is about 45 minutes. Glaze when cool.

Caramel Rum Glaze:
In a small sauce pan add the brown sugar, butter, and cream and bring to a boil.

Remove from heat and add powdered sugar and rum whisking until smooth.

Pour over cake.

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