Heat the oven to 350 degrees F. Grease and flour a 10-inch fluted pan or a tube
Cream the butter and the sugar together in a large bowl.
Add the eggs to the
creamed butter and sugar, beating them in with a wire whisk. You are done with your
beating when this mixture is smooth and your whisk leaves tracks in the batter.
In another bowl, combine the flour baking powder and salt. Mix well.
In yet another bowl, mash the bananas with a potato masher (a fork will do if
you don't have a potato masher).
Add the vanilla extract and the half-and-half
to the mashed bananas, then mash them in thoroughly.
There should now be three bowls in use.
To the butter/sugar mixture, add half of the flour mixture. Beat with whisk.
To the butter/sugar mixture, add half of the banana mixture. Beat with whisk.
the butter/sugar mixture, add the remaining half of the flour mixture. Blend well
with heavy spoon.
To the butter/sugar mixture, add the remaining half of the banana
mixture. Blend well with heavy spoon. Scrape down the sides of the bowl with a rubber
spatula and blend well until the batter has a smooth, ribbony consistency.
Use a ladle to spoon the batter into the prepared pan, evenly distributing the
batter in the pan. Use a rubber spatula to smooth the top of the batter to encourage
the development of a level cake. Use a paper towel to wipe off any stray drops of
batter on the pan.
Put the pan in the middle of the oven and bake for 30 minutes. After half an
hour, turn the pan 180 degrees F. Bake the cake for another 20 minutes. Insert a bamboo
skewer close to the center of the pan and see if it comes out clean. If it does,
the cake is done. If not, resume baking, but stay close and continue checking for
doneness with a fresh skewer every five minutes. When the skewer comes out clean,
remove the cake from the oven.
Turn the oven off. Let the cake cool on top of the
stove for ten minutes.
While the cake is baking, combine all of the glaze ingredients in the heavy saucepan.
On the stove's smallest burner, over medium heat, bring the mixture to a boil,
stirring frequently. Once the glaze has reached full boil, cook for three minutes
(still stirring often) and then turn off the burner.
Making this glaze is simple, but pay special attention to safety when making
it, as it can burn you quite badly. While the heavy saucepan is a precaution, your
full attention is most definitely required.
After ten minutes, invert the pan over your cake plate, oversized dinner plate,
platter, or cookie sheet, and allow the cake to drop out of the pan.
Once the glaze has cooled to a mere warm, drizzle the glaze over the top of the
pound cake, allowing the glaze to run down the sides of the cake a little.
Resist cutting the cake for at least ten minutes.
Cover the cake with aluminum foil once it has cooled so that it will not dry