A new flavour combination of pandan and banana was surprisingly wonderful and yummy when baked in butter cake form. Thanks Jeannie Tay for introducing this new flavour combination 😍
Update: 21 Sep 2019
Topped the batter with 8g of desiccated coconut just before going into the oven, gave the cake an aromatic cookie crust-like flavour 😋
Step and pictorial demonstration can be found at the end of the recipe.
Yield: one laof
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160℃ for 30 minutes at 2nd upper rack, 170℃ for 10 minutes at middle rack.
All ingredients in room temperature
Using 55~59g Omega 3&6 eggs
110g unsalted butter, softened
90g fine sugar
1/8 tsp fine salt
25g mashed banana
80g top/cake flour
30g Prima plain flour plus/plain flour
8g semolina/plain flour
5g milk powder, optional
3g baking powder
15g pandan paste *
15g golden syrup
* Blend 17~18g fresh pandan leaves with 50g of water into a smooth pandan paste without filtering.The steps are shown at the end of this recipe.
1. Cream softened butter, fine sugar and salt till pale and fluffy. About 4 minutes using medium speed of an hand mixer.
2. Mix in the mashed banana, and blend for about 1 minute.
3. Add in eggs, one at a time to the banana butter cream. Mix till the egg is well incorporated with the butter cream before adding the next egg.
4. Mix top flour, plain flour plus, semolina flour, milk powder and baking powder in a small bowl.
Sieve in the flour mixture to mix with the batter.
5. Combine pandan paste and golden syrup in a small cup. Add to the batter and mix well.
6. Pour the batter into the loaf pan greased with a coat of butter. Bang the pan to get rid of trapped air bubbles and to level the batter.
7. Bake at the second top rack of a pre-heated oven at 160℃ for 30 minutes.
Shift down to middle rack, and increase the temperature to 170℃ and bake for about 10 to 15 minutes, or till the cake is done.
8. Allow the cake to cool in the loaf pan on a wire rack for about 10 minutes before remove it from the loaf pan.
Loosely cover the cake with cling wrap to retain the moisture in the cake.
9. Cut and enjoy 😋
I tried the same pandan and banana flavour in chiffon cake and it smell very nice with soft and moist texture 😋
<Preparing the fresh pandan leaf paste>
1. Cut 17~18g of pandan leaves into thin strips before blending with 50g of water into a smooth paste.
2. For the remaining pandan paste, over with the lid provided, and keep in the fridge. If kept at chilled or Prime Fresh compartment of 0~3℃, it can be kept up to 2 weeks.
Coconut Cookie Crust
Sprinkled about 8g of desiccated coconut to the top of the batter before baking for an additional good flavour 😊