Banana Pound Cake

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Banana Pound Cake

Moist, buttery, and infused with the natural sweetness of bananas and dates, this Banana Pound Cake is the ultimate treat for casual gatherings or a comforting dessert at home. It’s made in a unique way—starting in a saucepan—which helps intensify the flavor and ensures a rich, velvety crumb. Serve it as-is or lightly dusted with powdered sugar.

Ingredients:

  • 225 grams (8 oz) unsalted butter
  • 225 grams (1 cup or 8 oz) granulated sugar
  • 3 to 4 ripe bananas, mashed
  • 10 dates, finely chopped
  • 225 grams (8 oz) all-purpose flour
  • 4 large eggs, separated

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 9-inch round cake tin or a standard loaf pan with parchment paper or grease it well.
  2. In a medium saucepan over medium heat, melt the butter. Once melted, add the sugar and stir until the sugar dissolves and the mixture becomes glossy. Reduce heat to low.
  3. Stir in the mashed bananas and chopped dates until well combined.
  4. Add the flour to the saucepan, stirring gently until fully incorporated. Remove the saucepan from the heat and allow the mixture to cool slightly.
  5. Once the mixture is warm (not hot), whisk in the egg yolks one at a time until fully blended.
  6. In a separate clean bowl, whip the egg whites until soft peaks form.
  7. Gently fold one-third of the whipped egg whites into the banana mixture to lighten it. Then carefully fold in the remaining egg whites until the batter is smooth and airy.
  8. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

Tips for Success:

  • For added texture and flavor, consider adding ½ teaspoon cinnamon or a splash of vanilla extract.
  • This cake pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce.
  • You can store it at room temperature, covered, for up to 3 days—or refrigerate for up to a week.

This Banana Pound Cake is perfect for picnics, tea time, or simply satisfying a sweet craving. It’s warm, moist, and bursting with natural fruit flavors—definitely one to keep in your baking rotation.

 

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