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Preparation
10 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Taiwanese banana cake with the delicious flavor of the soft cake layer wrapping around the sweet banana filling will surely make you fall in love. Let’s learn how to make this Vào bếp dish on the TasteVN page right now!
Ingredients for Taiwanese Banana Cake For 4 people
Ripe bananas 2 pieces All-purpose flour 65 gr Cornstarch 3 teaspoons Whipping cream 50 ml Condensed milk 4 teaspoons Unsweetened fresh milk 100 ml Coconut milk 50 ml Granulated sugar 90 gr Cooking oil 2 tablespoons Vanilla extract 1 teaspoon Chicken eggs 5 pieces Dried coconut 2 teaspoons
How to choose fresh and delicious bananas
- To make this cake, you need to choose ripe, fragrant yellow bananas. Ripe bananas usually have a natural yellow skin, slightly wrinkled, sometimes with dark spots and bruises. These bananas are very sweet when eaten.
- Choose bananas of moderate size, not too big or too small. The stem, body, and tip of the fruit should be evenly ripe. The banana skin clings closely to the fruit and emits a strong aroma. Those are naturally ripe bananas.
- Avoid choosing bananas that are artificially ripened, which have a smooth, attractive yellow skin. The body of the fruit may be ripe, but the stem and tip are still green. Additionally, avoid choosing overripe bananas that are bruised and mushy, as they will not taste good anymore.
Tools needed
How to Make Taiwanese Banana Cake
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Mash Bananas and Make Banana Milk Mixture
First, place 2 bananas in a bowl and use a spoon to mash the bananas until smooth. Then add 20g of granulated sugar, 4 teaspoons of condensed milk, 1 chicken egg, 1 teaspoon of vanilla extract, and 3 teaspoons of cornstarch, and mix well to combine the ingredients.
Finally, add 100ml of unsweetened fresh milk and stir once more to create a banana milk mixture.
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Sift and Cook the Banana Milk Mixture
Use a sieve to filter the banana milk mixture into a small pot. Then place the pot on the stove and bring to a boil over low heat for about 8 – 10 minutes. Stir constantly until the mixture becomes thick, then turn off the heat, remove the pot, and let it cool.
Next, take about 3 teaspoons of the mixture and put it into a piping bag for decoration.
Tip: Using a sieve helps the mixture become smoother. After filtering, use a spoon to press the leftover banana pulp on the sieve into the pot to extract all the juice.
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Whip the cream and make the egg mixture
Prepare a small bowl, add 50ml of whipping cream and use a whisk to beat it until the whipping cream is fluffy.
Then pour the whipping cream into the cooled banana mixture and stir well to combine the two ingredients. Finally, cover the mixture with plastic wrap and place it in the refrigerator for about 30 minutes.
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Whip egg whites and mix the batter
Put 4 egg yolks, 2 tablespoons of cooking oil, and 50ml of coconut milk into a bowl, then use a whisk to mix well. Next, sift 65gr of all-purpose flour into the mixture and mix thoroughly once more. Mix until the batter becomes slightly thick.
Put 4 egg whites into another bowl and use a mixer on medium speed until large bubbles form, then add 70gr of granulated sugar, gradually increase the speed, and whip until the mixture is light and fluffy.
Next, take about 1/3 of the whipped egg whites and add them to the previous batter mixture, then mix well to loosen the mixture. Add the remaining 2/3 of the egg whites and gently fold the mixture until it turns a beautiful creamy yellow color.
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Baking and Shaping the Cake
Place the lining paper in the baking tray, then pour the mixed cake batter in and spread it evenly to the corners. Use a piping bag filled with the banana milk mixture to create diagonal lines on the surface of the cake, then sprinkle 2 teaspoons of shredded coconut on top.
Preheat the oven to 190 degrees Celsius for about 10 minutes to stabilize the temperature. Then, place the cake tray in the oven and bake at 160 degrees Celsius for about 40 – 50 minutes.
When the cake is done baking, take it out and cut it into 4 equal rectangular pieces. Use the chilled banana cream to spread a thin layer on the bottom of the cake, then roll it up and place it in a box.
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Final Product
The Taiwanese banana cake is soft, fluffy, and spongy. It combines the rich flavor of the ingredients with the natural sweetness of the banana filling. The cake, when baked, has a strong coconut aroma that stimulates the taste buds.
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So TasteVN has just guided you through the recipe for the delicious and simple Taiwanese banana cake. Wishing you success in making it!
*Refer to the recipe and images from the YouTube channel Mali House
