Sunday, 23 June 2019

Banana Yogurt Butter Cake

I only used about 1/3 of a banana in the cake crumb, and about 2/3 as banana slices to decorate the crust. To me, this combination helped to keep the crumb light, yet I could still SEE πŸ‘€ and taste πŸ‘… the real banana fruit. One medium size over-ripen banana is enough to bake this yummy moist cake - mashed 30g of the banana, and used the remaining banana as cake toppings 😊

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160℃ for 30 minutes at the second upper rack, 170℃ for 12~15 minutes at middle rack.


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

80g unsalted butter, softened
pinch of salt
70g caster sugar
10g dark brown sugar/caster sugar
30g ripen banana, mashed

3 eggs

100g top/cake flour
10g semolina flour/all purpose flour
3g baking powder

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

about 60g banana slices

I personally prefer this brand of vanilla yogurt which
does not have strong acid taste, and have real vanilla beans in it 😍


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 the remaining banana into 3mm thick slices. Cover and 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 dark brown sugar, till light and fluffy (about 5 minutes at medium-low speed).

Next, blend in the mashed banana.

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

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, use a spatula to make a more thorough mix.

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

Bang the cake pan to level the batter.
This step is optional,
Brush a thin coat of butter over the banana slices and dust some icing sugar over. Then arrange them on top of the batter.

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

bring down to the middle rack, and increase the temperature to 170℃ and bake for another 12~15 minutes, or till golden.

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.

Invert out the cake,

onto a wire rack.

Wrap a sheet of cling wrap over the cake to keep the moisture in, for about 15 minutes. Remove the cling wrap and let the cake cool down to room temperature.

12. Slice the cake after it has completely cool down. Enjoy πŸ˜‹

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