Saturday 27 May 2023

2-Egg Banana Butter Cake (shallow pan)

Using my previous 2-egg banana butter cake recipe baked in a small loaf pan, I baked the similar cake in a shallow pan. This allowed more banana slices to be added to the topping of the cake 🍌🍌🍰

The cake crumb was still soft, but with more caramelized crust surrounded it 😋😋

All ingredients in room temperature
Using 57~59g Omega 3&6 eggs

Yield: one loaf of cake
Pan size: 19x13.5x3 cm, 769ml
Baking temperature: 160℃ for 40 minutes at the lower rack of an oven toaster. For conventional oven, please bake at middle rack 🙂

All ingredients in room temperature
Using 55~60g Omega 3&6 eggs

55g unsalted butter, softened
45g raw sugar
5g dark brown sugar/caster sugar

pinch of salt, <1g
30g ripen banana, mashed


2 eggs, 116g, beaten


55g top/cake flour

20g all-purpose flour

5g milk powder

2g baking powder

1g baking soda


15g evaporated milk/milk

10g golden syrup/honey


13 slices of banana


1. Line a shallow cake pan with a parchment paper. Set aside.

2. Combine{D} ingredients in a small glass. Set aside.

3. Combine {C} in a small bowl. Set aside.

4. Whisk eggs under {B} till foamy.  Set it aside.

5. Cream softened butter under {A} till light. Add in the two sugars and salt, continue to cream for about 2 minutes till the buttercream is light and fluffy.

Add in the mashed banana, and continue to blend for about 3 minutes.

6. Slowly add in the beaten egg from Step 4. Add in beaten egg when the previous batch has been well combined with buttercream.

7.  If the buttercream starts to separate, add about 1 tablespoon of flour mixture from Step 3 to the batter and mix well. This helps to prevent the beaten eggs from separating from the buttercream. 

Add the rest of the flour mixture {C} into the batter and mix well.

8. Finally, mix in {D} to the batter into a smooth one.

9. Pour the batter into the prepared cake pan from Step 1.

Rap the pan to get rid of trapped air bubbles and to level the batter.

Arrange banana slices over the top of the batter.

10. Preheat the oven toaster to 160℃ for about 10 minutes. Bake the batter at 160℃ for about 40 minutes at the lower rack of an oven toaster, or till bake through.

For conventional oven, please bake at middle rack 🙂

11. Let the cake cool for about 5 minutes in the cake pan over a cooling rack.

12. You may cover the warm cake with cling wrap to keep the moisture in. This step is optional.

13. Slice the cake after it has cooled down. Enjoy 😋

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