Banana Pound Cake

Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Ordinary.

Detailed Steps for Making Banana Pound Cake

Prepare all the ingredients: Goldfish cake flour, two large bananas (ripe ones taste better), granulated sugar, baking powder, butter, eggs, rum, lemon juice, nuts (chopped), and dried fruit (raisins, cranberries, blueberries, etc.);

Sift the cake flour and baking powder together. I used Goldfish cake flour, which is made of 100% high-quality imported wheat and has a fine texture. Sifting is to mix the baking powder evenly in the flour and increase the air in the flour to make it more fluffy;

Mash the bananas with a spoon until they become a paste. The finer the better. Add rum and lemon juice and mix well. Set aside. Pour a little flour into the nuts and dried fruit to coat them with flour. This will help them mix better with the batter and not leave gaps. Sift the excess flour back into the flour bowl;

Beat the softened butter with a manual egg beater until it becomes smooth like egg yolk sauce. Add 30g granulated sugar and mix well;

The butter with sugar added becomes lighter in color, slightly increased in volume, and fluffy. Add egg yolks in two batches;

The butter mixture with egg yolks added becomes lemon yellow, fluffy, and sticky. Set aside after mixing well;

Beat the egg whites with an electric egg beater at medium speed until they form stiff peaks. Add granulated sugar in two batches until the peaks stand upright;

Add 1/3 of the egg white mixture to the egg yolk mixture and stir well;

Sift in 1/3 of the flour and mix well with a scraper;

Pour the mixed batter back into the egg white bowl and mix well. Sift in the remaining flour and fold gently until well combined;

Take a scraper of batter and mix it with the banana paste until well combined. Pour it back into the large batter bowl and fold gently until well combined;

Pour the nuts and dried fruit into the banana batter and mix well;

Grease the pound cake mold and pour the batter into it, filling it 8/10 full. Smooth the surface and make a slight depression in the center by scraping the batter towards the sides. Bake in a preheated oven at 180°C (356°F) for about 50 minutes, depending on the size and depth of the mold and the oven. If the surface color is satisfactory, cover it with aluminum foil. The cracks in the middle are natural;

After baking, there is no need to invert or remove the cake from the mold. Brush the surface with sugar water if desired. Let it cool and refrigerate overnight before serving for a better taste;

Banana pound cake is best eaten in autumn and winter.