How to make chestnut and banana pound cake

1.The natural sweetness of bananas and chestnuts gives the pound cake a rich and non-greasy taste~

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  2.Share the technique of removing chestnut skin: boil chestnuts in cold water and then turn off the heat

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  3. Take it out and gently rub it with a clean towel to peel it easily

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  4.Wash and add cold water and continue cooking until the chestnuts are cooked and soft

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  5.Cut into small pieces

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  6. Cut the butter into small pieces in advance Melt the pieces and set aside

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  7.Crush the banana into puree and set aside



8.Mix together the fine granulated sugar, brown sugar, banana puree, vanilla flavor, butter and eggs

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  9.Use an electric whisk to stir evenly and set aside

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  10.Mix the dry ingredients such as low-gluten flour, salt, baking soda and cinnamon powder evenly with a hand mixer

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  11.Sift the mixed dry ingredients into the wet ingredients and use a silicone spatula to stir evenly until there is no dry powder

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  12.Pour into the pound cake mold and shake it lightly a few times (the purpose is to remove the air in the batter)

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  13.Put chestnuts and white sesame seeds on top of the pound cake

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  14.Sprinkle some coarse sugar on the surface

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  15. Preheat the oven to 170 degrees and heat the middle layer up and down for about 50-60 minutes.When taking it out, use a toothpick to poke into the cake.If the surface of the toothpick is clean and not dipped in the batter, it means it is done.Otherwise, bake it for a while

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  16.After the pound cake is cooled, it is recommended to refrigerate it for a few hours before eating for a better taste