Double-Banana Pound Cake

For banana lovers: This cake has a double banana punch with fruit and liqueur. Banana liqueur is a must-have; it gives the pie a sweet, rich banana flavor.
Preheat the oven to 350 degrees.Brush a 10-inch tube pan with cooking spray; sprinkle with breadcrumbs.Lightly spoon the flour into dry measuring cups and smooth with a knife. Combine the flour, baking powder, salt and nutmeg in a bowl and mix well with a whisk. Combine the banana puree, milk, and banana liqueur in a bowl. Beat the butter in a large bowl on a medium speed mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract and beat the mixture until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, whisking on low speed, starting and ending with the flour mixture.Spoon the batter onto the prepared pan. Bake the cake at 350 ° C for 1 hour or until a wooden stick inserted in the middle comes out clean. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Cool completely on a wire rack. Sprinkle the cake with powdered sugar.Note: To freeze the extra pie, allow the pie to cool completely on a wire rack; then cut into individual slices. Place the unglazed slices in a sturdy zippered plastic bag. Remove excess air from the bag; then close and place in the freezer for up to four months. To defrost, let it stand at room temperature. Drizzle with icing according to the recipe directions.Note: Instead of a 10-inch tube pan, you can use a 12-cup baking dish. Simply reduce the oven temperature to 325ºc.