Fragrant Banana Pound Cake
Fragrant Banana Pound Cake
Loaded with Ripe Bananas! A Moist and Sweet Homemade Banana Pound Cake Recipe
Enjoy a special home baking experience! Introducing an easy-to-make Banana Pound Cake recipe using an air fryer oven. Its moist texture, rich banana sweetness, and subtle nutmeg aroma combine to create a luxurious flavor. We’ve also added the delightful crunch of nuts and raisins. This recipe includes detailed steps and tips, ensuring even beginner bakers can succeed without any issues. Try this recipe for a sweet day! (Source: Sesang-e-modeun recipe, Man-gae recipe)
Basic Pound Cake Ingredients- 175g cake flour (or low-gluten flour)
- 3g baking soda
- A pinch of ground nutmeg (adjust to taste)
- 95g unsalted butter (at room temperature)
- 2 ripe bananas (about 200g with peel)
- 180g brown sugar (can substitute with granulated sugar)
- 1 pinch of salt (about 1g)
- 1 egg (at room temperature, about 50g)
- 50g raisins (briefly soaked in warm water and drained)
Crispy Caramelized Walnut Topping- 50g sugar
- 1 Tbsp water
- 20g unsalted butter
- 40g walnuts (broken into bite-sized pieces)
Cake Decoration- 1 banana (cut in half lengthwise)
- A little sugar (for topping)
- 50g sugar
- 1 Tbsp water
- 20g unsalted butter
- 40g walnuts (broken into bite-sized pieces)
Cake Decoration- 1 banana (cut in half lengthwise)
- A little sugar (for topping)
Cooking Instructions
Step 1
First, let’s make the ‘Caramelized Walnuts’. In a small saucepan, combine 50g of sugar and 1 Tbsp of water over medium heat. Start boiling. The sugar will dissolve and begin to bubble.
Step 2
As the sugar syrup boils and the edges turn a light amber color, immediately reduce the heat to low and add 20g of unsalted butter. The caramel color will deepen as the butter melts. Stir quickly to prevent burning.
Step 3
Once the butter has completely melted and the caramel sauce is smooth, add the 40g of prepared walnuts and stir quickly to coat them evenly with the caramel. Turn off the heat. Carefully spread the finished caramelized walnuts onto parchment paper or a Teflon sheet and let them cool completely.
Step 4
Once the caramelized walnuts are completely cool, chop them into desired pieces using a knife or food processor. It’s best to chop them coarsely so there’s still a bit of chewiness.
Step 5
Now, let’s prepare the ‘Banana Bread Batter’. Peel the 2 bananas for the batter and place them in a bowl. Mash them thoroughly with a fork until smooth. In another bowl, melt 95g of unsalted butter by microwaving it for about 30 seconds to 1 minute until soft.
Step 6
Add 180g of brown sugar and a pinch of salt to the melted butter. Mix with a whisk or spatula until the sugar dissolves and the mixture is smooth. You don’t need to whisk vigorously.
Step 7
Add the room-temperature egg to the mixture in step 5 and stir gently until incorporated without separating. Once the egg is fully mixed, add the mashed bananas and stir until everything is evenly combined. The texture of the banana pieces is fine.
Step 8
In a separate bowl, sift together 175g of cake flour, 3g of baking soda, and a pinch of nutmeg powder twice. This helps the dry ingredients mix evenly and makes the cake softer. Add the sifted dry ingredients to the batter from step 6. Using a rubber spatula, gently fold until just combined – you don’t want to see any streaks of flour. Be careful not to overmix, as this can make the cake tough.
Step 9
Once the batter is partially mixed, add the 50g of raisins and the chopped caramelized walnuts from step 3. Gently fold them into the batter with the rubber spatula until evenly distributed.
Step 10
Pour the finished batter into a loaf pan (or an air fryer oven-safe pan) and level the top. Cut the remaining 1 banana in half lengthwise and arrange it attractively on top of the batter. Sprinkle a little sugar over the banana. This will give it a delicious, caramelized color when baked.
Step 11
Bake in a preheated oven or air fryer oven at 175°C (350°F) for about 45 to 50 minutes. Insert a skewer into the center; if it comes out clean, it’s done. If the top starts to brown too quickly, loosely cover it with aluminum foil.
Step 12
Once baked, carefully remove the banana pound cake from the pan and let it cool completely on a wire rack. While it’s delicious warm, letting it cool fully before slicing will prevent it from crumbling and ensure clean cuts. Store any leftovers in an airtight container for 2-3 days of enjoyment.
