Banana Pound Cake With Caramel Glaze

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a large bowl, mash the ripe bananas with a fork.

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the banana mixture, alternating with the milk.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the caramel glaze. In a saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring constantly. Remove from heat and let cool slightly.

Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.

Drizzle the caramel glaze over the cooled cake and sprinkle with powdered sugar.

Slice and serve.