Sunday 13 December 2020

Milky Banana Butter Cake

A moist and light banana butter cake topped with slices of fresh banana 🍌

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160℃ for 20 minutes at the second upper rack, and another 20 minutes at middle rack.


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

80g unsalted butter, softened
70g raw sugar
10g dark brown sugar/caster sugar
45g ripen banana, mashed

3 eggs, 162g, beaten

80g top/cake flour
30g all purpose flour
10g milk powder
pinch of salt
4g baking powder

10g milk
10g evaporated milk
15g honey

about 60g banana slices


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

2. Peel off the skin of the banana. Mash 45g of it, and cut the remaining banana into 3mm thick slices. 
Brush a thin coat of butter over the banana slices. Set aside.

3. Mix top flour, plain flour, milk powder, salt, and baking powder in a bowl. Set aside.

4. Combine milk, evaporated milk and honey in a small glass. Set aside.

5. Cream softened butter, raw 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 beaten eggs, to the butter cream, using the electric hand mixer.

7. Fold in the sieved flour mixture from Step 3.

8. Mix in the milk 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.
Arrange the banana slices on top of the batter.

10. Bake at the second upper rack of a preheated oven set at 160℃ for 20 minutes,

bring down to the middle rack, and bake for another 20 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.

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

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