Fragrant & Sweet! Moist Banana Pound Cake Recipe
Fragrant & Sweet! Moist Banana Pound Cake Recipe
Richly Flavored Classic Banana Pound Cake Made with Ripe Bananas
Have some ripe bananas with brown spots that are too good to eat plain? Try this pound cake recipe! The deep, sweet aroma of bananas will fill your home as it bakes in the oven, creating a wonderfully inviting atmosphere. It has a slightly firm exterior with a moist and tender crumb inside, making it a perfect accompaniment to a warm cup of tea or a cold glass of milk. This delightful banana pound cake is ideal as a children’s snack or a sophisticated afternoon tea treat. Let’s bake one right away!
Key Ingredients- 100g Eggs (at room temperature)
- 50g Muscovado sugar (or brown sugar)
- 70g Unsalted butter (softened at room temperature)
- 200g Ripe bananas (with plenty of brown spots on the skin)
- 160g Cake flour
- 6g Baking powder
- 0.5g Salt (a pinch)
Cooking Instructions
Step 1
First, prepare 200g of ripe bananas. Bananas with more black spots on the skin are sweeter and have a richer flavor. Peel the bananas, place them in a bowl, and mash them thoroughly with a fork until smooth. It’s okay if there are still a few small lumps remaining.
Step 2
In a separate clean bowl, add 100g of room-temperature eggs. Whisk them gently with a whisk until the yolks and whites are well combined. No need to over-beat, just break them up.
Step 3
Add 50g of muscovado sugar to the whisked eggs. Mix well until the sugar is somewhat dissolved and the mixture turns a pale ivory color. Muscovado sugar adds a wonderful depth of flavor, but you can substitute it with brown sugar for a delicious cake as well.
Step 4
Add the mashed bananas (200g) to the sugar mixture. Stir gently with a spatula until the bananas are evenly incorporated into the batter.
Step 5
Melt 70g of unsalted butter by microwaving it for about 30 seconds to 1 minute, or until just melted. Add the slightly warm melted butter to the banana mixture and stir until everything is smooth and well combined.
Step 6
Now, let’s prepare the dry ingredients. Place a fine-mesh sieve over a bowl and sift 160g of cake flour. Sifting helps prevent lumps and results in a lighter, more tender cake texture.
Step 7
Add 6g of baking powder to the sieve along with the cake flour. Baking powder is crucial for making the cake rise and achieve a good crumb.
Step 8
Finally, sprinkle 0.5g of salt over the sifted dry ingredients. Sift all the dry ingredients at once into the wet batter. Gently fold them together with a spatula until just combined and no dry streaks of flour are visible. Be careful not to overmix, as this can lead to a tough cake. It’s perfectly fine if a few small lumps of flour remain.
Step 9
Pour the batter into your prepared pound cake pan (approximately 18×7.5×6.5cm is recommended) and level the top. Bake in a preheated oven at 180°C (350°F) for 40 minutes. If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking until done. The cake is ready when a cake tester or skewer inserted into the center comes out clean. Let it cool in the pan for a bit before unmolding, and enjoy once completely cooled.
