Banana and blackcurrant pound cake

Whisk the eggs (yolks and whites together) and sugar until light. Melt the butter and purée a ripe banana with a fork. Mix the plain flour and baking powder together. Bounce the blackcurrants in a bowl with the corn flour. Add the dry ingredients to the whisked eggs and stir gently. Add the banana and blackcurrants and finally the melted butter. Pour the batter into a buttered pound cake tin and sprinkle on some Demerara sugar – this will leave a crisp and sweet crust on the pound cake that will make it especially delicious. Bake the pound cake on the lower shelf of the oven using the convection mode at 180 °C for about 45 minutes or until the pound cake is golden brown on top.