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1
For the pound cake: Preheat the oven to 325 degrees F.
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2
Grease a 9 by 4 by 3-inch baking pan with 1 teaspoon of butter, then lightly flour with 2 teaspoons of the flour.
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3
Sift the remaining 2 cups of flour, baking powder, and salt into a bowl, and set aside.
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4
Combine the butter and sugar in the bowl of a mixer and cream on high speed.
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5
Add the dry ingredients to the bowl, alternating with the eggs, beating on low speed, and scraping the sides of the bowl.
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6
Add the vanilla and beat until just incorporated.
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7
Pour the batter into the prepared pan.
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8
Bake until the cake has risen, is golden brown on top, and a tester inserted into the center comes out clean, 1 hour and 10 minutes to 1 hour and 20 minutes.
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9
Remove the cake from the oven and let it rest in the pan for 10 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.
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10
To serve, slice the pound cake and place in dessert bowls.
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11
Scoop vanilla ice cream onto the cake and spoon the bananas and syrup over each serving.
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12
In a medium saucepan, combine the wine, water, sugar, and ginger, and bring to a boil.
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13
Reduce the heat to medium-low and simmer, stirring occasionally, until reduced to 1/2 cup, about 15 minutes.
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14
Meanwhile, heat the butter in a saute pan and melt.
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15
Add the bananas, cut sides down, add the five-spice and cook until golden brown, about 2 minutes.
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16
Remove from the heat.
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17
Transfer to a bowl.
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18
Pour the hot syrup onto the bananas and gently toss.
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19
Let stand at least 10 minutes.
