Indulge in the irresistible comfort of this Pan-Baked Banana Cake, a moist and delicious treat perfect for any occasion. Forget fussy layer cakes and complicated techniques; this recipe is surprisingly simple, utilizing readily available ingredients to achieve maximum flavor. The rich sweetness of ripe bananas perfectly complements the subtle warmth of spices, creating a cake that's both comforting and sophisticated. Imagine the delightful texture – a tender crumb that melts in your mouth, beautifully enhanced by the creamy coconut milk dipping sauce.
This recipe is your gateway to baking success, even if you're a novice in the kitchen. The pan-baking method ensures even cooking and a wonderfully even texture, eliminating the need for complicated frosting techniques. Ready to bake this irresistible dessert? Let's dive into the easy step-by-step process!
Tools Needed
- Bowl
- Pan
- Refrigerator
- Stove
Ingredients
- Bananas (xim bananas preferred): 9-10
- Tapioca starch: 200g
- Rice flour: 80g
- Coconut milk: 400ml
- Palm sugar: 120-150g
- Boiling water: 150ml
- Wine (optional: white wine, vodka, or rum)
Step-by-Step Instructions
Step 1. Prepare the Bananas and Batter
- Peel the bananas and marinate them with 120-150g of palm sugar and a little wine (optional). Let it sit overnight in the refrigerator.
- Cook the marinated bananas in a pan over medium-high heat until the sugar water boils. Reduce the heat to low and cook for about 20-30 minutes, occasionally turning the bananas until evenly colored and caramelized.
- Pour 300ml of coconut milk into the cooked bananas. Set aside 100ml for the dipping sauce.
- Add 150ml of boiling water to the banana-coconut mixture. Stir in the tapioca starch and rice flour until well combined and the mixture is smooth.
- Let the batter rest for about an hour.
- Add the remaining sugar water from the cooked bananas to the batter and mix well.
Step 2. Bake the Cake
- Pour the batter into a non-stick pan (or an oiled aluminum pan). Arrange thin slices of the cooked bananas on top.
- Cook the cake over low heat for 5-10 minutes (or 7-8 minutes for thin cakes), or until cooked through, with the lid on.
Step 3. Cool and Serve
- Remove the cake from the pan and let it cool on a well-ventilated surface.
Step 4. Make the Coconut Milk Dipping Sauce
- Pour 300ml of coconut milk into the cooked bananas. Set aside 100ml for the dipping sauce.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- If your bananas are not ripe, place them in a paper bag to ripen before making the cake.
- Using boiling water for the batter prevents the tapioca starch from sinking and ensures it expands properly.
- Don't over-blend the bananas; leave some texture for a better taste.
- For a richer, fattier flavor, use fresh coconut water instead of regular coconut milk.
- Don't make the cake too thick, as this will increase cooking time.
Nutrition
- N/A
FAQs
1. Can I use overripe bananas for this cake?
Absolutely! Overripe bananas are best for this recipe as they are sweeter and will create a moister cake. The more ripe, the better!
2. What can I substitute for the coconut milk in the dipping sauce?
You can substitute the coconut milk with heavy cream or even a simple vanilla glaze for a different flavor profile.
This Pan-Baked Banana Cake, with its simple preparation and irresistible flavor, is a guaranteed crowd-pleaser. The accompanying coconut milk dipping sauce adds a delightful touch of tropical sweetness, elevating this already scrumptious dessert to new heights. Enjoy this comforting treat, perfect for sharing with loved ones or indulging in a moment of sweet self-care.