Low-Sugar, Low-Oil Banana Nut Pound Cake
Ingredients
- 200 ripe bananas
- 2 eggs
- 50 sugar
- 50 corn oil
- 130 all-purpose flour
- 6 baking powder
- 50 walnuts
- 30 pumpkin seeds
Instructions
- Mash the bananas into a puree. Overripe bananas work best for desserts — when bananas ripen too quickly in warm weather, freeze them for later use; they develop an even richer aroma.
- Add sugar and mix well.
- Add eggs and corn oil, and mix until well combined.
- Sift in the flour and baking powder.
- Stir quickly until just combined — do not overmix.
- Add chopped walnuts and pumpkin seeds, and stir evenly.
- Pour the batter into the loaf pan (18×9×7 cm). Sprinkle extra walnut pieces and pumpkin seeds on top for decoration.
- Bake at 180°C (350°F) for about 45 minutes. Every oven is different, so adjust the time as needed — the cake is done when a toothpick inserted in the center comes out clean.
- Remove from the oven, unmold, and let cool.
- Once cooled, slice and serve.
- The cake is tender with a slight crunch from the nuts — fragrant but not cloying. Pair it with an Americano for a perfect morning or afternoon tea moment.
