Macrobiotic Banana Pound Cake Recipe by cookpad.japan
Cooking Instructions 1 Preheat the oven to 180℃. Put the bananas into a bowl and mash to a puree. Add the raw cane sugar, salt and oil, and mix well. 2 Sift the ♦ ingredients, add to the Step 1 bowl, and fold in with a spatula. Add raisins and chopped walnuts to taste. 3 Pour the batter into a pound cake tin, and drop the tin from a hight of 2-3 cm a few times (this removes air bubbles that may be trapped in the batter). 4 Bake in a preheated oven at 180℃ for 30 minutes. 5 Insert a skewer into the cake and if it comes out clean, the cake is done. 6 You can use any kind of vegetable oil. However, I wouldn't recommend olive oil as it has a very distinctive taste and aroma. 7 I use raw can sugar, but use any type of sugar. (Use maple sugar or brown sugar for extra flavor.) 1 Preheat the oven to 180℃. Put the bananas into a bowl and mash to a puree. Add the raw cane sugar, salt and oil, and mix well. 1 Preheat the oven to 180℃. Put the bananas into a bowl and mash to a puree. Add the raw cane sugar, salt and oil, and mix well. 2 Sift the ♦ ingredients, add to the Step 1 bowl, and fold in with a spatula. Add raisins and chopped walnuts to taste. 2 Sift the ♦ ingredients, add to the Step 1 bowl, and fold in with a spatula. Add raisins and chopped walnuts to taste. 3 Pour the batter into a pound cake tin, and drop the tin from a hight of 2-3 cm a few times (this removes air bubbles that may be trapped in the batter). 3 Pour the batter into a pound cake tin, and drop the tin from a hight of 2-3 cm a few times (this removes air bubbles that may be trapped in the batter). 4 Bake in a preheated oven at 180℃ for 30 minutes. 4 Bake in a preheated oven at 180℃ for 30 minutes. 5 Insert a skewer into the cake and if it comes out clean, the cake is done. 5 Insert a skewer into the cake and if it comes out clean, the cake is done. 6 You can use any kind of vegetable oil. However, I wouldn't recommend olive oil as it has a very distinctive taste and aroma. 6 You can use any kind of vegetable oil. However, I wouldn't recommend olive oil as it has a very distinctive taste and aroma. 7 I use raw can sugar, but use any type of sugar. (Use maple sugar or brown sugar for extra flavor.) 7 I use raw can sugar, but use any type of sugar. (Use maple sugar or brown sugar for extra flavor.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Caramelized Banana top with Icecream by Pam... Drunken Irishman Sausage & Peppers Quick Thanksgiving Turkey Meat Leftover Risotto Herb Mashed Potatoes Caramelized Banana top with Icecream by Pam... Drunken Irishman Sausage & Peppers Quick Thanksgiving Turkey Meat Leftover Risotto Herb Mashed Potatoes Quick Thanksgiving Turkey Oil and Egg-free Whole Wheat Maple Muffins Kabocha Squash Pudding for Halloween Macrobiotic Kabocha Squash Salad without Mayo Simple Basic Okonomiyaki Macrobiotic Kabocha Squash Salad without Mayo Simple Basic Okonomiyaki Easy Glazed Carrots w/ Basil & Orange Aromatic Fu Mitarashi Koya Dofu Quick Thanksgiving Turkey Oil and Egg-free Whole Wheat Maple Muffins Kabocha Squash Pudding for Halloween Macrobiotic Kabocha Squash Salad without Mayo Simple Basic Okonomiyaki Macrobiotic Kabocha Squash Salad without Mayo Simple Basic Okonomiyaki Easy Glazed Carrots w/ Basil & Orange Aromatic Fu Mitarashi Koya Dofu