Banana Pound Cake

Keeping it homely and simple this weekend.  Because it’s cold outside.

I love bananas but always end up buying more than I can use and eat before at least one or two get very, very ripe.  That’s sufficient inspiration to get baking, don’t you think?  Oh yeah.  Tired of banana bread, tired of the usual banana cakes.  So I made this one up as I went along this morning.  I have to confess that, while I certainly enjoy making elaborate cakes, I prefer the plain and simple when I feel like indulging in a slice of cake myself.

This light and luscious pound cake is lovely for afternoon tea or anytime.  It’s lighter and has a more delicate texture than most pound cakes.  Even the batter is mousse-like.  Best of all, it is bursting with clean, fresh banana flavour.  A much-needed slice of sunshine on a cloudy day.

I love it when a plan comes together.  The simple things in life …

Serves 1 x 20cm round cake or 1 x 30cm oblong fluted cake

The recipe can easily be doubled and baked in a 24cm round cake tin.

Ingredients
125 grams unsalted butter, softened
125 grams sugar
2 medium bananas, very ripe
2 eggs (about 60g each)
grated zest of 1 large lemon
125 grams plain flour
2 teaspoons baking powder

icing sugar

Instructions
Preheat the oven to 180°C/350°F.  Line a 20cm round cake tin with baking paper.  I used a 30cm oblong fluted cake tin instead so I brushed it well with a little extra melted butter and dusted it with some flour.  Make sure to tap out any excess flour from the tin.

Beat the butter and sugar together in a large mixing bowl until light and fluffy and the sugar has dissolved.  Cut the bananas into a few pieces and add to the butter and sugar and beat until the banana is fully incorporated into the batter.  Add the eggs and the lemon zest and beat well.

Sift together the flour and baking powder and add to the batter, beating until the batter is light and fluffy.  Scoop the batter into the prepared cake tin and level the top.

Bake at 180°C/350°F for about 45 minutes or until golden and a skewer inserted into the centre comes out clean.  When cooked, remove the cake from the oven and leave to cool on a wire rack.  When cool, remove carefully from the tin.

Dust with icing sugar to serve.  Go make a cup of tea.  Enjoy!

 

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13 Comments

Filed under All Recipe Posts, Cakes, Fruit

13 responses to “Banana Pound Cake

  1. its my favorite fruit 😀 banana usually works with anything ! this cake looks so fresh

  2. I miss baking with bananas – the prices are astronomical! This cake looks and sounds wonderful – and would be the perfect antidote for the early knock of winter on the door!

    • I still buy them as it feels as though i’m doing my bit to help get the industry back on its feet again after the cyclone devastation earlier this year. I just don’t buy quite as many, of course. I agree, this is a good cake as the temperature drops for sure 🙂

  3. Bananas are so expensive now!! Going for $12/kg, such a rip off. 😦

    • Well, Adrienne, yes they aren’t cheap at the moment, for some understandable reasons. I’m not sure how to respond though as the banana industry and market prices are not really what this post or this blog is about. 😉

  4. Wow, does this look great! I just saw this on twitter and have some old bananas I need to put to good use. This looks like the answer–love banana cake and yours looks so elegant. Did you bake it in an oblong tart pan (with removable bottom)? Wondering if there is enough batter to bake in an 8×4 loaf pan. Thanks for posting this one!

    • Hi Nina, I baked it in a fluted oblong tin, so it doesn’t have a removable bottom. Definitely you can use an 8×4 loaf pan. If you want a higher cake, just increase the amounts by 1 1/2 so you use 3 eggs, 3 medium bananas (or 2 large), 185 grams of sugar, butter and flour and 3 tsp baking powder. Easy. Enjoy it and thank you for the lovely comment. 🙂

      • Joanne

        If I were to bake this recipe using a loaf pan and following your suggested amounts, how much longer should I bake it?

      • Hi Joanne, If you use a standard sized loaf pan of about 20cm in length, it should take about the same amount of time to bake. Just keep an eye on it at 45 mins and test it. If it needs a further 5 mins or so, that’s OK. 🙂

  5. YUM!!!! This looks AMAZING!!! What a great recipe!

  6. Pingback: 12 Delicious Banana Pound Cake Recipes | The Food Explorer

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