Cranberry Banana Pound Cake – Corn Oil Version
A cake made with fresh bananas has an intense aroma, but it must be enjoyed quickly, or the natural banana fragrance will fade. This kind of aroma is not as long‑lasting or strong as artificial essence, yet it has a natural, gentle fragrance. So when you add Nestlé Eagle Brand condensed milk and some cranberries to a banana cake, that captivating flavor will definitely win you over.
Ingredients
Steps
Prepare a can of Nestlé Eagle Brand condensed milk, 1 egg, and 1 very ripe banana.
Mash the ripe banana with the back of a spoon, then add the egg, sugar, Nestlé Eagle Brand condensed milk, and corn oil.
Use a hand whisk to mix until evenly combined and fully emulsified.
Sift in the cake flour and baking powder. Fold a few times with a rubber spatula, then add the dried cranberries and fold until just combined (do not overmix! It’s enough when there are no lumps in the batter; otherwise gluten will develop and the cake crumb will have lots of large air bubbles). I forgot to take a photo when I added and folded in the cranberries.
Preheat the oven for 10 minutes. Use a 26 cm pound‑cake pan and pour in the batter (lightly brush the inside of the pan with a thin layer of corn oil beforehand to help with unmolding). Shape the surface of the batter so it’s slightly lower in the middle and higher on both sides.
Bake at 160°C for 40–43 minutes. The cake will naturally crack on the surface while baking and looks beautiful, so there’s no need to take it out midway to score a slit.
After baking, remove the cake from the pan and let it cool. Now make the syrup: put cooled boiled water and granulated sugar into a small milk pot, set the heat to about 90°C (I use an induction cooker), and bring it to a boil, stirring constantly until the sugar dissolves and the mixture thickens slightly, then remove from the heat (reduce it to about 1 tablespoon, just enough to brush over the entire surface of the pound cake).
Refrigerate the cake overnight. Slice it the next day after it has reabsorbed the oil and the texture has settled. Enjoy!