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Banana Pound Cake With Caramel Glaze

Rated as 4.77 out of 5 Stars

"Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!"
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4 h servings 625
Original recipe yields 14 servings (1 10-inch cake)


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  1. Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
  2. Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
  4. Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 625 calories; 36.5 70.8 6.7 125 406 Full nutrition

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Read all reviews 82
  1. 95 Ratings

    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

OMG this recipe came out sooooo good after my modifications. I was hooked from the first bite! I halved the recipe and used: whole wheat flour instead of regular, organic cane sugar inste...

Most helpful critical review

Cake tasted fine, but got stuck in the bundt pan. So, I had a mess. I greased and floured the pan just like it said and left it in pan for 10 min. Maybe I should have let it cool 100% before rem...

Most helpful
Most positive
Least positive

OMG this recipe came out sooooo good after my modifications. I was hooked from the first bite! I halved the recipe and used: whole wheat flour instead of regular, organic cane sugar inste...

Although this cake was delish, there must have been an error in the recipe when it stated that you should pour the glaze over the cake while still in the pan, at least if you are using a bundt c...

was very good, but just a regular cake texture. Someone mentioned it growing over the sides of the bundt pan, and since detest cleaning my oven, I made a bundt pan AND 3 muffins! This was the ...

Very good, I received many remarks about how wonderful it was. A nice change from traditional banana bread. I followed the recipe as far as the ingredients go. I baked it in a bundt cake pan and...

I made tis cake for my sons 18th birthday. He has given up chocolate for lent. This was perfect. I baked it in a 9x13 pan and it was done in about an hour.

Awesome cake - easy to make. I only made 1 change. After making the glaze, I added about 1/4 cup of Praline Liquor to the glaze, poked holes in the cake and spooned the glaze over bottom and let...

Very good flavor - not quite as dense as a pound cake should be, IMO, hence 4 stars from me and not 5. I substituted 2% milk for the heavy cream in the glaze and it was excellent.

Very tasty cake indeed! There was way too much batter for my bundt pan, so I transferred the rest to a medium-sized loaf pan. The cooking time was much longer than specified, and so I ended up...

absolutley the best! Easy.