Caramelized Banana Pound Cake

This is an easy, but impressive dessert made with Sara Lee's pound cake slices and topped with simple, caramelized bananas and cinnamon whipped cream.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 498kcal

Author Karly Campbell

Ingredients

2 bananas sliced into rounds
1/2 cup butter divided
1/4 cup brown sugar
4 slices Sara Lee frozen pound cake thawed for 15 minutes
1/2 cup whipping cream
1/2 teaspoon powdered sugar
1/4 teaspoon cinnamon

Instructions

Heat a medium skillet over medium heat. Melt 1/4 cup of butter and brown sugar together in the skillet.
Add the banana rounds to the skillet and toss gently to coat in the brown sugar mixture. Cook for 3-5 minutes, turning when the bottoms are getting browned. Repeat until the banana slices are lightly browned and caramelized.
Meanwhile, heat a second skillet over medium heat. Spread the remaining 1/4 cup of butter over each side of the pound cake slices (1 tablespoon per slice) and grill the pound cake until lightly browned on each side, about 2 minutes.
While the bananas and pound cake are cooking, whip the cream in a large mixing bowl with the powdered sugar and cinnamon until stiff peaks form.
To serve, spoon the bananas over the pound cake slices. Top with whipped cream, and drizzle on the remaining caramel syrup from the pan if desired.

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