Caramel Banana Pound Cake

Caramel Banana Pound Cake Hello, welcome to Atelier Lapin's channel! ———————————————————————— 17 x 8 x 6 cm Pound Cake Mold INGREDIENTS ———————— CARAMEL SAUCE Granulated Sugar 40g Water 1tsp Whipping Cream 40g POUND CAKE Unsalted Butter - Room Temperature 90g Caster Sugar 70g Eggs - Room Temperature 2 Cake Flour 100g Almond Flour 30g Baking Powder 3g Cinnamon 1/2 tsp A Pinch of Salt Bananas 2 Rum 1 tsp Sugar 2 tsp INSTRUCTIONS ———————— 1. To make the caramel sauce : in a saucepan, add the sugar and 1 teaspoon of water, bring to a boil in medium heat, do not stir. When the sugar turns amber-colored, turn off the heat and slowly pour the cream in (Be careful, the mixture will bubble up considerably). Stir until caramel sauce is smooth, let it cool. 2. Preheat the oven to 180℃. Line the bottom of the pound cake mold with parchment paper. Sift together the cake flour, almond flour, baking powder and cinnamon, add a pinch of salt, set a side. 3. Slice a banana lengthwise, keep half of the halved banana for garnish, mash 1 1/2 bananas with a fork. 4. In a bowl, beat together butter and sugar until light and fluffy. Add the eggs 1 tablespoon at a time, mix well after each addition. 6. Add half of the flour mixture to the batter, do not over mix. Then add the mashed banana and the second half of the dry ingredients, fold until just combined. 7. Pour half of the batter into the prepared cake mold, drizzle the caramel sauce. Then pour the remaining batter and drop spoonfuls of the caramel sauce, run a knife to swirl the batter. 8. Pour a teaspoon of Rum to the halved banana, sprinkle with sugar, carefully transfer it on top of the cake. 9. Bake for 38 - 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the mold, serve warm or at room temperature. Wrap the cake with plastic warp, store in airtight container for up to 2 days. Background Music : Elite Syncopations I YouTube Audio Library