I made Banana Butter cake few days ago. It was so delicious. I, once again, learned a lot when making this cake.
This time, I would like to share my findings and few tips that you can try in your Banana Butter cake recipe.
1. The Banana TYPE.
In my country, there are several banana types. They differs in size, texture, and also taste. One type banana is more suitable for baking rather than the other. The Banana type I use for Butter cake is called KING Banana/Latundan Banana (I think, it’s not local language). (Musa acuminata × M. balbisiana (AAB Group) ‘Silk’) . I think, it’s pretty common and widely available in Asian countries.
This banana has a non-powdery texture, fragrant (very), dark yellow color, more ‘sticky’ texture than other banana, and sweet taste (a bit sour but not much).
2. The Over-ripe Banana
Over ripe Banana is always suggested when making this cake. Yet, how over ripe?
When making the first batch, I used over ripe banana but it wasn’t as fragrant as it used to. Then, I still have left over banana. It was over ripe but I add 2-3 days until it was ALMOST fermented. The smell was starting ‘alcoholic’ but not until really alcoholic smell. Just ALMOST fermented.
I used this super over ripe banana. The result was surely more fragrant.
3. FULL castor sugar or white sugar.
I used full castor sugar this time. I didn’t combine with brown sugar, even the light brown sugar.
When I made the first batch, I thought the brown sugar would be suitable with over ripe banana. Apparently, the result wasn’t as expected. The butter cake wasn’t too sweet and there was a missing fragrant as well (aside the less over ripe banana fragrance itself).
I used full castor sugar on the second batch and the whole taste was back. I did usually use the full castor sugar. In fact, combining with brown sugar was an R&D but apparently, it was not as expected. Before, I also use the combination but I think, it was still saved by super over ripe banana. So, I didn’t really see much different; only just 1 difference: less sweet but not as noticed as this time.
I feel, as for this cake, regular sugar created a better caramel than brown sugar and its combination with the banana I use is the best. It supports each other.
4. I smashed the banana by fork, NOT using blender or juicer.
I was inspired by a youtuber for this act. I think, the result is better and not ruining the ‘flour’ dough. Every time, I used blender, the banana became banana juice, thus liquid. Somehow, no matter how well I mixed it with the flour dough, the ‘juice’ always gathered at the bottom. I couldn’t tell if I succeeded baking it or not. The taste is good but I don’t like the appearance as well as the texture because the juice can’t be blended into the flour dough well. May some recipe or other baker can, somehow, I can’t.
Smashing banana is the best technique ever for me to make Butter cake
The combination of ingredients, once again, is the key, not just merely recipe.