[banana Pound Cake]

Name: [banana Pound Cake]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 70g Powdered sugar; 100g (2 pcs) egg; 125g Low-gluten flour; A teaspoon Baking powder; A piece of 70g Ripe banana; 30g rum; 30g Caster sugar; 30g water; 8 slices Banana Chips

by Flowered flower

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The sweetness of bananas combined with pound cakes is very popular among family elders and children.

A busy weekend, a cup of hot milk, two banana pound cakes, a good day starts with breakfast!

The characteristic of this cake is soft and moist.

A pound cake length 17cm*width 8cm height 6cm groove-shaped mold (more than 1cm can also be used)
For the folding method of baking paper, see the basic original pound cake (you can also apply butter) for easy demoulding
The upper and lower fire at 170 degrees 50-60 minutes"

[banana Pound Cake]

1. The butter is softened at room temperature and whipped into a soft cream

2. Add the powdered sugar in 2 times and beat into a white and puffy shape

3. Add the egg liquid in four times, make sure that all the ingredients are fully mixed, and then add the next egg liquid

4. Add the crushed ripe bananas and stir roughly

5. Add the sieved low-gluten flour and baking powder, and stir evenly with a rubber spatula

6. Put the batter into the mold, smooth it out, and shake out bubbles

7. Decorate the sliced bananas on the batter, put them in the preheated 170° oven, about 25 minutes later, draw a line, and continue to bake for about 35 minutes

8. Boil confectioner's sugar and water over low heat, turn off the heat, add the rum while it is hot, and let it cool down.

9. After baking, it is hot and demoulded. Each surface is brushed with rum syrup. After cooling, wrap it in plastic wrap and let it stand overnight for better taste.

Tips:
*Before operating the banana pound cake, carefully read the precautions for the basic original pound cake

*When adding bananas, do not over-stir it, as over-stirring will make the ingredients separate

*In order to maintain moisture, rum syrup needs to be made. It is recommended that you buy dark rum, which has a richer taste. I use white rum here.