🍌Caramel Banana Pound Cake-The kitchen smelled so good today#poundcake #caramel #baking

Details

Description

buttery aroma wrapped around soft caramelized banana chunks is pure comfort in every bite!🍰

Tap the link in my bio to get this mold
https://qeleg.com/products/cake-mold?ref=kalaien
PART 1: Batter
Butter: 150g
Granulated sugar: 100g
Egg liquid: 130g
Cake flour: 210g
Baking powder: 5g
Sliced almonds: appropriate amount

PART 2: Caramelized Bananas
Granulated sugar: 140g
Water: 34g
Boiling water: 84g
Sea salt: 2g
Banana A: 160g
Banana B: 90g
Butter: 10g

Steps：
1 Slice the banana into 1cm-thick rounds, then cut a few of them in half lengthwise into strips and set aside.

2 Add sugar and water to a pot and heat over medium heat until the sugar melts. Once the syrup turns an amber color, remove from heat (do not stir during this process). When the temperature reaches around 170°C (338°F), quickly pour in hot water and stir to combine.

3 Return the pot to the stove, add the banana slices, and simmer over low heat for about 2 minutes until the syrup thickens. Pour into a bowl and let cool for later use.Keep the remaining syrup in the pot over low heat, add the banana strips and butter, and gently toss to coat. Turn off the heat and let cool for later use.

4 In a bowl, beat softened butter and sugar together until pale and fluffy, about 5 minutes. Add the room-temperature egg in three additions, mixing well after each addition. Sift in the cake flour and baking powder, and mix until no dry flour remains.

5 Add the caramelized banana syrup and gently fold to combine.Pour the batter into the prepared mold and smooth the surface with a spatula. Arrange the caramelized banana strips on top and sprinkle with almond slices.Bake in a preheated oven at 180°C（356°F） (top heat) / 200°C（392°F） (bottom heat) for 40 minutes.

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