English recipe – Please scroll down
One of the very popular cakes in South East Asia especially in Singapore, Malaysia and Indonesia – the banana cake. Thanks to our hot and humid weather, banana is one of the most common fruits at local market. Banana ripens fast, hence the ones that we don’t eat it in time, we make banana cakes.
Partly due to its amazing taste and nutritional benefits. It is also due to short shelf life of banana. The few bananas that we are not able to consume in time, developed mellow aroma during the ripening process. It smells heavenly when made into banana cake.
|1.||Egg (room temperature)||150g|
- Preheat oven to 175°C.
- Sift cake flour and icing sugar respectively.
- Melt unsalted butter, set aside.
- Beat egg until light and fluffy.
- Add icing sugar, continue to beat until ribbon stage.
- Meanwhile, use fork to mash the ripened banana.
- Sprinkle a quarter of cake flour to mashed banana, fold until all flour just disappear.
- Fold mashed banana into egg mixture.
- Add the balance of cake flour to egg mixture in 3 batches. Fold the flour until just disappear before adding the next batch of flour.
- Scoop a portion of cake batter into melted butter, mix well.
- Fold “10” into into cake batter, mix well. Do not over mix to avoid defoaming.
- Fill a loaf pan with cake batter, bake 25-30min or until testing pick comes out clean.
- This recipe will yield one loaf of 4x10inch cake.
- Mash the banana until fine will prevent sinking of banana pieces in cake.
- The cake will have a crack on its surface, this is common for butter cake. You may do away the crack by steam-baking the cake at 160°C for 40-50min. Cover the top of cake with a layer of aluminium foil in the first 20min of steam-bake.
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