This dense but not heavy, soft banana pound cake with raisins is definitely perfect for an afternoon tea. With simple ingredients on hand, it’s easy to make this buttery and aromatic banana pound cake without much effort. You can store this banana pound cake in an airtight container at room temperature for a day or two. It can also be kept in the refrigerator to chill for two weeks and thaw the cake for about 30 minutes before consuming.
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Banana Pound Cake
This dense but not heavy, soft banana pound cake with raisins is definitely perfect for an afternoon tea. With simple ingredients on hand, it's easy to make this buttery and aromatic banana pound cake without much effort.
Ingredients
- 180 g butter - soft to touch
- 110 g caster sugar
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 150 g egg (lightly beaten) - 2 large eggs
- 120 g mashed banana - overripe banana
- 180 g cake flour or plain flour
- 1.5 tsp baking powder
- 80 g raisins
Instructions
- Beat butter and sugar till pale and fluffy, about 3 minutes at medium speed. Add vanilla and lemon juice, stir well.
- Add beaten egg in batches at low speed till well combined, make sure each batch is completely mixed in before adding the next.
- Sieve about 2 tablespoons of flour to raisins and coat evenly. Then sieve the remaining flour and baking powder to egg mixture, fold well with a rubber spatula.
- Lastly pour in raisins and gently fold mixture well.
- Pour batter into baking pan (9x4x3 inches) lined with baking paper and smooth the top evenly. Then pipe in soft butter Then fill soft butter into a small piping bag and pipe soft butter on the center line. The cake will crack following this line when it rises.
- Bake in preheated oven at 160 degrees C for about 45 minutes or skewer inserted in cake comes out dry.
- Remove cake from oven and let it stay in cake pan for about 15 minutes, then remove it and place on wire rack to cool.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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- 香蕉磅蛋糕 Banana Pound Cake
- 简单的食材快速的做法就能烤出松软可口香蕉磅蛋糕, 值得一试~~
- 材料:
- 180克 牛油,微软
- 110克 细砂糖
- 1茶匙 香草香精
- 2茶匙 柠檬汁
- 150克 鸡蛋液 (2个大鸡蛋)
- 120克 香蕉泥 (熟透)
- 180克 底筋或中筋面粉
- 1.5茶匙 泡打粉
- 80克 葡萄干
- 做法:
- 中速打发牛油和砂糖至泛白约3分钟,然后加入香精和柠檬汁拌匀.
- 低速少量多次慢慢加入鸡蛋液,等完全混合均匀后才继续加入蛋液。
- 舀出2汤匙面粉过筛在葡萄干上裹匀,剩下的面粉和泡打粉筛入蛋糊中,用刮刀翻拌均匀.
- 最后倒入葡萄干,轻轻拌匀即可.
- 将蛋糊倒入摸具（9x4x3 寸，铺上油纸）里，抹平。然后将适量软牛油放入裱花袋挤出线条在蛋糊中央上方便裂开.
- 送进预热烤箱摄氏160度烤约45分钟左右或竹签扎入蛋糕内部不沾糊就可以了。
- 让蛋糕连模待凉15分钟才脱模，放在凉架上冷却。
- 烘烤的温度和时间仅供参考，请按烤箱性能适当调整
- 蛋糕收进密封盒放在在温室1-2天没问题. 也可以收进冰箱冷藏2个星期, 想吃的时候从冰箱取出温室解冻30分钟左右就可享用.