Monday, April 4, 2011

BM # 4 DAY 2 : Banana Pound Cake

I had some very ripe bananas with me , i din't want them to go waste so i thought i will make a banana cake ... here we go ...
Ingredients :

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons corn starch or corn flour
  • 1/4 teaspoon salt
  • 1 cup butter(2 sticks)
  • 1/2 cup vegetable shortening(if you dont have shortening, use 1 stick butter.I used butter.) 
  • 3 cups granulated sugar
  • 2 ripe bananas, mashed
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon imitation banana extract(if you dont have this, then add 2 more bananas)
  • 1/2 cup milk
  • Chopped nuts (optional, i used hazelnuts and walnuts)
  • 2 tablespoons powdered sugar(optional)

Directions :

1. Preheat the oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, corn starch and salt in a bowl. Sift and set aside. Grease and flour a cake pan and keep aside.

3. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.

4. Add the bananas and beat in 2 teaspoons of vanilla extract and 1 tablespoon of banana extract.

5. Now slowly beat in the sifted flour mixture alternately with the milk, mixing until just incorporated.

6. Pour half the batter into prepared pan and layer with chopped nuts and pour rest of the batter on top. Top the batter with more nuts if you want.

7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.

8. Let the cake cool in the pan for 15minutes. Remove from pan and let it cool completely on a wire rack.

9. Dust the cake with powdered sugar and serve .

Diabetes Diet/Management: SrivalliChampaHariniPJ
Kid Friendly Recipes: KalyaniShylajaVeena
Seven Days of Soup:UshaSowmya  
30 Minutes Meals: Priya Suresh  
Seven days of Cakes:  Anusha

2. Beat butter(and shortening), and sugar with an electric mixer in a large bowl until light and fluffy.


  1. nice..I just love the banana flavour in cakes..

  2. Banana cake looks super spongy and delicious..

  3. What have you been doing with all the cakes you are baking? I would love to bake cake every day but don't have enough people to eat it.

  4. Nice one.I usually make the eggless version of banana cake.

  5. looks really yum...any egg substitute??

  6. Wow when you said you wanted to do cakes, I was so looking fwd..these are treats..thanks!

  7. Cake looks wonderful and delicious

  8. @ Champa ... i am enjoying baking everyday, i distribute the cake to my friends here daily, and end of the day am left with no cake and ready to bake again :)

  9. Anusha, lucky you! You have people to distribute the cakes! Loving your cakes.

  10. @ vaishali sabnani ... you can use Silken Tofu, pureed 1/4 cup for each egg replaced.Add the tofu in 3 portions and mix well. Don’t beat it, just mix it with a wooden spoon. Inspite of not beating the tofu, once added to the creamed butter mixture it has a curdled texture. Don’t worry.Once the flour is added to the tofu mixture you don’t see any curdled tofu. The batter looks very normal and smooth.Baking time remains same.Do not refrigerate the cake slices.

  11. Looks amazing and thank you for the tofu tip. I should try this out


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