Banana Butter Cake with Semolina

A fine crumb banana butter cake with small chunks of banana fruit and tiny smooth grains of the semolina flour. If you savour the cake slowly, you would be able to feel the tiny smooth grains of semolina gliding on your tongue. In other words, you would not notice the presence of the semolina flour if you gobble down your cake  😄
This is a butter cake that needs only one medium size very ripe banana to execute - suitable to clear your only hanging banana in the kitchen 😉

Semolina is a high protein coarse grain flour obtained from durum wheat.
It is suitable for use in pasta, pizza and bread.

Semolina flour has a golden colour

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160℃ for 30 minutes at the second upper rack, 160℃ for 10 minutes at middle rack.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

80g unsalted butter, softened
pinch of salt
80g caster sugar
30g ripen banana, mashed
3 eggs

80g top/cake flour
30g semolina flour/all purpose flour
3g baking powder

20g vanilla yogurt/plain yogurt
15g golden syrup/honey

25g banana chunks

This brand of vanilla yogurt has real vanilla beans in it.

Directions

1. Apply a thin coat of butter to the cake pan.

2. Peel off the skin of the banana. Mash 30g of it and cut about 25g of it into small chunks. Set aside.

3. Mix top flour, semolina flour, and baking powder in a bowl. Set aside.

4. Combine vanilla yogurt and golden syrup on a small container. Set aside.

5. Cream softened butter, pinch of salt, caster sugar, and mashed banana, till light and fluffy.

6. Add in eggs, one at a time, to the butter cream, using the electric hand blender.

7. Fold in the sieved top flour with semolina flour and baking powder from Step 3.

8. Mix in the yogurt mixture from Step 4. Mix the batter till smooth.

Finally, add in the banana chunks and use a spatula to make a more thorough mix.

9. Pour the batter into the loaf pan pre-coated with butter.

10. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes,

bring down to the middle rack, and continue to bake for another 10 minutes, or till golden.
I have to thank my FB friend, Barry Apek, for sharing this baking method to avoid a crack-crust butter cake 😘😘

11. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.

Wrap a sheet of cling wrap over the cake to keep the moisture in.

12. Slice the cake after it has complete cool down. Enjoy 😋