Banana Loaf Pound Cake
This easy-to-make banana loaf pound cake is deliciously creamy, has a nice sweet banana flavor, and is also delicious and quick to make. It has a cake structure, is wonderfully airy, and your whole house smells wonderful. An excellent recipe for processing your ripe bananas into a delicacy that no one can resist; so delicious!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- cake tin 9 inch (23 cm)
- Silicon spatula
Ingredients
- 3 - 4 bananas smashed with a fork
- 1 egg beaten, size L
- ¾ cup sugar
- ¾ stick butter melted but not browned
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups self-rising flour
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F (180 °C). Brush all sides of the cake tin with butter. - With a spatula mix the egg through the mashed bananas.3 - 4 bananas , 1 egg
- Add the sugar, melted butter, and vanilla extract and mix very well.¾ cup sugar, ¾ stick butter , 1 teaspoon vanilla extract
- Sprinkle salt on top and again take the spatula and mix everything through and through.⅛ teaspoon salt
- At last, take the self-rising flour and add to the mixture.2 cups self-rising flour
- Mix everything so that all the flour is wettened.
- Pour the cake batter into the cake tin and bake for 1 hour in the oven.
- Get the banana bread out of the oven and place it on a rack for 5 minutes.
- Then get the cake out of the tin and let it cool down further on the cooling rack until serving time.
NOTES
1. Bananas - The very best bananas are overripe. Nice brown and not good to eat out of hand. The bananas provide sweetness but also bind the cake.
2. Vanilla Extract - Vanilla and banana are a delicious combination. If you don't have vanilla extract, use one teaspoon of vanilla sugar.
3. Self-rising flour - This is flour to which baking powder has been added. This will make the banana bread airy and rise in the mold. Don't have self-rising flour? Then replace it with 2 cups (250 grams) of flour and one teaspoon of baking powder.
4. Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is enough. For the best results, choose a conventional oven.
5. Storage
- Room Temperature - Store in an airtight container for up to 2 days.
- Freezer - Let the banana loaf pound cake cool completely and wrap it well in plastic wrap (two layers) or put it in a freezer box. You can keep it in the freezer for up to two months.
Nutrition
Calories: 292kcal | Carbohydrates: 52g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 92mg | Fiber: 3g | Sugar: 25g | Vitamin A: 289IU | Vitamin C: 7mg | Iron: 1mg
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