Makes one 16cm x 8cm small loaf
80g cake flour
40g almond meal (ground almond)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
80g butter, softened
80g caster sugar, sifted
2 eggs, separated
120g mashed over-ripe banana
20g flaked almonds, for topping
1. Preheat oven to 170°C. Grease and line a 16cm (L) x 8.5cm x 8cm (H) loaf tin with baking paper, or use any small 1-lb loaf tin of about 1-Litre (4-cup) capacity. Mix then sift together flour, baking powder and cinnamon; stir in almond meal and set aside.
2. Cream butter and sugar until pale and fluffy.
3. Beat in egg yolks, one at a time. Then beat in egg whites, also one at a time, until well combined.
4. Fold in sifted flour mixture, do it in two to three batches.
5. Fold in mashed banana.
6. Pour batter into the prepared tin. Smooth the surface and make an indent in the centre so that the batter is slightly higher along the edges of the tin and lower in the centre. This will ensure the cake has a slightly more level surface after baking. Make a shallow cut along the centre length on the surface of the batter with a knife, if desired, to allow the cake to crack along the cut after baking.
7. Scatter the flaked almonds on the surface of the batter.
8. Bake for 40-45 minutes, or until cooked when tested with a skewer.
Taste: Fluffy, soft banana pound cake
Consume: Best within 3-4 days
Storage: Store in airtight conatiner at room temperature for 3-4 days, or up to a week in the refrigerator
Recipe Reference: ‘香蕉磅蛋糕’ recipe by 大森IKU, from the cookbook in Chinese, ‘Delicious!! Baked Cakes 蛋糕。餅乾。小點心’, originally published in Japanese as ‘Oishiixtu !! Yakikashi’