Double-Banana Pound Cake

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
  • Lightly spoon the flour into dry measuring cups, and level with a knife.
  • Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk.(Very important step - flour needs to be whisked.)
  • Combine the mashed banana, milk, and banana liqueur in a bowl.
  • Beat the butter in a large bowl at medium speed of a mixer until light and fluffy.
  • Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
  • Spoon the batter into prepared pan.
  • Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes on a wire rack; remove from pan.
  • Cool completely on wire rack.
  • Sift powdered sugar over top of cake.
  • Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature.
  • Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.
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