Banana Walnut Pound Cake
Hello everyone, I’m Yangyang. Today I’m bringing you a Taiwanese-style banana walnut pound cake. This recipe originated in Taiwan and has been continuously improved and refined. The baked banana cake is soft and fragrant, and when you add walnuts into it, bananas and walnuts become a perfect match, both in terms of texture and nutritional value!
Ingredients
Steps
Prepare and weigh all the ingredients in advance.
Prepare a clean bowl, add the granulated sugar and thawed bananas, and beat with a whisk until there are no large chunks left.
Add the eggs to the beaten banana mixture and whisk until evenly combined.
Add the milk and mix until well combined.
Add the cake flour and baking soda, and mix slowly until just combined.
After the batter is evenly mixed, add the corn oil and stir slowly until fully incorporated.
The finished banana cake batter should be smooth and free of lumps.
Prepare two loaf pans, line the bottoms with baking paper, and butter the sides to prevent sticking.
Pour the batter evenly into the two molds (about 500 g batter per mold).
Finally, sprinkle the chopped walnuts and raisins evenly over the surface of the batter.
Preheat the oven to 180°C (top and bottom heat) and bake for 45–50 minutes. Cover with foil in time according to the browning of the surface to prevent over-browning or burning.
After baking, remove the cakes from the oven, unmold, and let cool before serving. You can also chill them completely in the fridge to allow the cake to rest and develop flavor; it tastes even better this way.