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Sunday, 13 September 2015

Banana Slow Cake 慢慢等香蕉蛋糕


Banana cakes are common cakes, but the unusual name of "Sharon之味” banana cake attracted me. She named her banana cake "等久久香蕉蛋糕”, literally means  "banana cake with a long waiting time". In this unusual preparation, baking soda was first added to banana paste, and the mixture was allowed to stand for 40 minutes. After combining the banana mixture with the egg batter, another 40-minute wait was needed again. 
The result was a soft, moist, slightly spongy, not-too-sweet and oily, banana cake. Although the cake took more than 2 hours to complete, it really worth the time spent. 


Pan size: 21Lx10Wx6.5H cm

Ingredients
All ingredients in room temperature 
Using 60g eggs

250g ripe banana, about 3 medium size
         熟香蕉
1 tsp baking soda 小苏打粉

3 eggs 全蛋
75g raw sugar 黄砂糖
1/4 tsp salt 盐
130g top/cake flour 低筋面粉
1 tsp baking powder 泡打粉

40g rice bran oil 米糠油

Directions
1. Mash banana and mix in the baking soda. Cover and let the mixture stands for 40 minutes.



2. Beat eggs with raw sugar till the latter dissolves.



3. Mix cake/top flour with baking powder. Sieve and add in the flour mixture and salt.
You may substitute cake/top flour and baking powder by 130g self-raising flour.



4. Pour in the banana mixture from (1).
Cover and let the batter stands for 40 minutes.



5. Mix in the rice bran oil.


6. Pour the batter into a greased silicon bake pan. Cover and let the batter stands for 10 minutes.
You can also line an aluminum cake pan with parchment paper.



7. Bake in a preheated oven at 170 degree Celsius for about 35 to 40 minutes at lower rack, or till an inserted cake tester came out dry.
Make a shallow slit in the middle during the 15th minute into baking.


8. Allow the cake to cool down before slicing it. Enjoy :)





2nd bake 
I added some almond flakes on the batter before baking; and make a slit in the middle during the 15th minute into baking :)


Recipe reference 
Thank you Sharon for her fabulous recipe

20 comments:

  1. 好吃的蛋糕,等久久都值得吧!^^

    ReplyDelete
    Replies
    1. Hi Sharon, 你说的没错,真的值得等久久。谢谢你的好分享 :)

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  2. Must try! Thanks for sharing! Maybe you should also try one time if don't wait will it have the same result! :) Curious!

    ReplyDelete
    Replies
    1. Hi Sujun, thank you for the suggestion. I believe there is a purpose for the long waiting time. In spite of the relatively high dosage of baking soda, the end product couldn't really taste the baking soda. I think the baking soda must have been neutralized by the banana over a long period of time :)

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  3. Replies
    1. Hi Rachel, this is really worth a try. Although the waiting time is long, the steps are simple :)

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  4. I've just made the cake and it is so moist and fluffy. The best banana cake I've ever made.... by the way as I'm vegan, I omitted the eggs by replacing it with flex meal and it still taste good. Tks for the recipe. Love your blog

    ReplyDelete
    Replies
    1. Thank you SiewLan for sharing your alternative ingredient to replace egg. Learnt something new from you ^^

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  5. Hi can I replace the oil to canola oil?

    ReplyDelete
    Replies
    1. Hi, yes, you can replace it with any vegetable oil which doesn't have strong flavour, like peanut and olive oil :)

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  6. Hi, why do we need to make a slit in the middle?

    ReplyDelete
  7. Hi Veron, I followed the step shared by the original author of this recipe. By making a slit in the middle, it seemed to prevent the cake from developing a sharp ridge in the middle. And the crack in the middle also seemed more uniform :)

    ReplyDelete
  8. Can I use virgin coconut oil instead?

    ReplyDelete
    Replies
    1. Hi, you can use coconut oil. I used it in my recent bake too 💕😊

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  9. Hi, can you pls explain further what you meant by "Bake in a preheated oven at 170 degree Celsius for about 35 to 40 minutes at lower rack"? Does that mean I only use my bottom burner or both burners @ 170 degree C?

    ReplyDelete
    Replies
    1. Hi Tze Yee, you place the batter at the lower rack of your oven, and turn on both upper and lower heating coils. Hope this is clearer now 💕😊

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  10. hi there!
    u mentioned 3 medium sized banana, will it be about 6 of those baby bananas?
    Thanks!

    ReplyDelete
    Replies
    1. Hi, it's safer to go by weight instead of by number of bananas, as the size of the banana varies greatly. 😋

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  11. Never end up with this recipe..make it again and again..today i'm asking my neighbour to make together and she's so amazing with this cake..thank you sooooo much to you, Goh Ngaileng...😘😘😘💐💐💐

    ReplyDelete
    Replies
    1. Hi Susanti, thank you so much for sharing your good feedback with me. I'm truly happy that both you and your neighbor enjoy baking this banana cake 💕💕💕😘😘

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