Moist Banana Pound Cake
This Banana Pound Cake is incredibly moist, rich in flavor, and wonderfully tender. Sweet mashed bananas, soft dates, and whipped egg whites create a light, fluffy texture, making this cake ideal for afternoon tea, brunch, or picnics.
Ingredients:
- 225g (8 oz) unsalted butter
- 225g (1 cup) granulated sugar
- 3–4 ripe bananas, mashed
- 10 dates, finely chopped
- 225g (8 oz) all-purpose flour
- 4 eggs, separated
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a 9-inch loaf pan or round cake tin with parchment paper or grease lightly. - Melt Butter and Sugar:
In a saucepan over medium heat, melt the butter. Once melted, add the sugar and stir until fully dissolved and the mixture is smooth. - Add Bananas and Dates:
Reduce the heat to low. Stir in the mashed bananas and chopped dates. Mix well until combined. - Incorporate Flour:
Add the flour directly into the warm banana mixture. Stir gently until all the flour is incorporated. Remove the saucepan from heat and let it cool slightly. - Add Egg Yolks:
Once the mixture is warm (not hot), stir in the egg yolks one at a time, mixing until smooth. - Whip Egg Whites:
In a separate bowl, beat the egg whites until soft peaks form. Gently fold one-third of the whipped whites into the batter to lighten it, then fold in the remaining egg whites carefully until fully incorporated. - Bake:
Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown. - Cool and Serve:
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. Allow to cool completely before slicing and serving.
Tip: This cake keeps well for a few days and tastes even better the next day. Enjoy it plain or with a dusting of powdered sugar.