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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