-
Preparation
15 minutes
-
Cooking
40 minutes
-
Difficulty
Medium
Ingredients for Banana Cake For 6 people
Bananas 4 pieces (sliced) Sugar 100 gr Fresh milk 400 ml Chicken eggs 4 pieces
How to choose good bananas
- Choose a bunch of bananas that are not uniformly ripe (some yellow, some green) and have dark or deep pink spots.
- Avoid bananas that are uniformly ripe with a deep yellow peel.
- Naturally ripe bananas will have a yellow stem and body. If the stem is green but the fruit is uniformly yellow, it is definitely treated with chemicals.
- Tree-ripened bananas will have a fragrant smell and natural sweetness, soft all around. Bananas treated with chemicals will feel slightly tough, hard, and taste bitter and sour when eaten.
Note:
- You can use overripe, old bananas to make this banana cake.
- You can adjust the amount of sugar according to your family’s taste.
How to Make Banana Cake
-
Make Caramel
Place a pan on the stove, add 100g of sugar, and stir the sugar over low heat until it completely melts and turns a brown color.
Then, pour this caramel into the cake mold and let it cool.
-
Blend the Banana Milk Mixture
Add 400ml of fresh milk, 4 eggs, and 4 sliced bananas into the blender. Blend the mixture until smooth.
-
Pour into the Mold and Steam the Cake
Pour the banana milk mixture into the cake mold, covering the surface with aluminum foil.
Place a pot of water on the stove, put the cake mold in the center so that the water covers half of the mold, then cover tightly.
Steam the cake over medium heat for 40 – 50 minutes. After baking, let the cake cool slightly and refrigerate for 2 hours before serving.
Tip: You can use a steamer to steam the cake.
-
Final Product
The banana cake, when completed, is soft and smooth, with a faint aroma of banana. When you eat it, you will feel the sweet and creamy taste from eggs and milk intertwined with the distinctive flavor of fresh bananas, making it extremely delicious.
TasteVN wishes you success in making this delicious, soft banana cake for your family to enjoy!
*Source for the recipe and images from the YouTube channel IlRifugioPerfetto
