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1
Preheat oven to 350u00b0F.
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2
Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
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3
Lightly spoon the flour into dry measuring cups, and level with a knife.
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4
Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk.(Very important step - flour needs to be whisked.)
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5
Combine the mashed banana, milk, and banana liqueur in a bowl.
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6
Beat the butter in a large bowl at medium speed of a mixer until light and fluffy.
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7
Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended.
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8
Add the eggs, 1 at a time, beating well after each addition.
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9
Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
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10
Spoon the batter into prepared pan.
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11
Bake cake at 350u00b0 for 1 hour or until a wooden pick inserted in center comes out clean.
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12
Cool in pan 10 minutes on a wire rack; remove from pan.
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13
Cool completely on wire rack.
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14
Sift powdered sugar over top of cake.
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15
Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature.
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16
Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325u00b0.
