Caramelized Banana Foster Pound Cake with Rum Glaze
A rich, moist pound cake featuring caramelized bananas cooked with brown sugar and rum, creating the classic bananas foster flavor in cake form. The mascarpone cheese adds exceptional tenderness while the caramel rum glaze provides a boozy finish. Perfect for special occasions or when you want to transform overripe bananas into an elegant dessert that captures all the drama of the famous New Orleans flambé in a slice-able form.
Ingredients
- 2 ½ cups all-purpose flour, sifted
- 1 TBSP baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 8 ounces mascarpone cheesecream cheese1:1dairy-free
softer texture
- 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
- 1 cup brown sugar, packed
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 2 TBSP rum
- 1 ¼ cups powdered sugar
Instructions
- 1
Add bananas and brown sugar to large sauté pan over medium heat
- 2
Let sugar melt, then add rum and bring to boil
- 3
Stir bananas constantly until soft enough to mash easily with spoon
- 4
Mash bananas with spoon and set aside to cool
- 5
Preheat oven to 350F and grease and flour loaf pan
- 6
Sift flour, baking powder, baking soda, and salt into medium bowl
- 7
Beat butter with granulated sugar on high speed until light and fluffy
- 8
Scrape bowl sides, then add eggs one at a time until incorporated
- 9
Beat in half the flour mixture until just incorporated
- 10
Mix in mascarpone cheese until just incorporated
- 11
Add remaining flour and mix just until incorporated
- 12
Fold in cooled banana foster mixture
- 13
Pour batter into prepared pan and bake for 1 hour 15 minutes
- 14
Cool in pan 5-10 minutes, then turn out onto rack
- 15
Combine brown sugar, butter, and cream in saucepan and bring to boil
- 16
Remove from heat, whisk in powdered sugar and rum until smooth
- 17
Pour glaze over cooled cake
Tips
Use very ripe bananas with brown spots for the best caramelized flavor and easy mashing.
Cool the banana foster mixture completely before folding into batter to prevent curdling.
Test doneness with a toothpick - it should come out with just a few moist crumbs.
Good to Know
Covered at room temperature up to 3 days or refrigerated up to 1 week
Can be made 1 day ahead without glaze, add glaze before serving
Slice with sharp knife, serve at room temperature
Common Mistakes
Don't overmix batter after adding flour to avoid tough cake
Cool banana mixture completely to prevent curdling mascarpone
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without alcohol?
Yes, substitute rum with vanilla extract using 1 teaspoon for each tablespoon of rum called for in the recipe.
What if I don't have mascarpone?
Cream cheese works as substitute but let it come to room temperature first for easier mixing and smoother texture.
How long does this cake keep?
Properly stored at room temperature it stays fresh for 3 days, or refrigerated for up to one week.