banana pound cake with white chocolate

How To Make banana pound cake with white chocolate

• 1

  Preheat oven to 180 C, grease the tins you like, I used a 6 cup bunt mold, plus a small loaf tin. Cream the butter in the large bowl of an electric mixer. Gradually add the sugar, beating at low speed, then increase the mixer speed to high and beat until pale and fluffy. Add the eggs, one at a time, beating well and scraping down the bowl sides after each addition. After all eggs are in, beat several minutes at high speed until the mixture is smooth and very pale. Beat in the bananas.
• 2

  Sift together flour, baking powder, salt and ginger. combine the milk and vanilla. Beating at low speed, add the dry ingredients in thirds, alternating with the milk mixture. Stir in the orange peel. Pour the batter into the prepared pans, spreading evenly. Bake about 30 minutes or until the cake pulls away slightly form the sides of the pan and a toothpick or cake tester inserted near the center.
• 3

  Cool the cake in the pan on a wire rack for 20 minutes. Loosen the sides with a knife, invert onto a rack, invert again and cool completely.
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