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1
Preheat the oven to 180 degrees C. Grease the pound cake pan lightly, and dust with flour.
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2
Shake out excess flour.
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3
Prepare 2 bowls, one large and one small.
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4
Put the flour, baking powder and sugar in the large bowl, and mix together well with a whisk.
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5
Put the bananas in the smaller bowl, and mash with a fork until it becomes a thick paste.
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6
Drop an egg and mix it in with the same fork.
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7
Add oil to the banana and egg bowl, and mix well.
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8
Pour the banana mixture into the big bowl with the flour.
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9
Mix with a whisk.
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10
When the batter is smooth, add walnuts, apricots or other additions of your choice.
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11
Mix it all in properly.
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12
If you have a food processor: pulse everything except the dry ingredients and additions until smooth.
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13
Add the dry ingredients and additions and pulse.
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14
Pour the batter into the prepared cake pan.
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15
Make an indent in the center of the surface with a spatula.
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16
Bake in the oven for 40 to 45 minutes.
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17
When a bamboo skewer poked in the middle comes out clean, it's done.
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18
Swiftly insert a palette knife into all four sides of the pan, and remove the cake.
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19
Take the cake and cool on a rack.
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20
When the cake has cooled down a bit, wrap in aluminium foil to prevent drying out, and leave to cool completely.
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21
Be sure to slice it when it has cooled completely.
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22
If you try to cut it when it's still warm, it may fall apart (but it's also good warm).
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23
If you wrap the cake well and store it in a cool and dry place (in the refrigerator in the summer), it will easily keep for 3 to 4 days.
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24
I always make 2 cakes at a time.
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25
If you bake the batter in muffin molds, you'll have banana muffins.
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26
Bake for about 15 to 22 minutes, watch and adjust.
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27
These are freshly baked muffins with chocolate chips using the same batter.
