Banana cake is a beloved dessert in Malaysia, known for its moist texture, rich flavour, and versatility. Whether enjoyed as a snack or served as a dessert, banana cake is a staple in Malaysian cuisine.
History
Banana cake has a long history in Malaysia, dating back to the colonial era when British expatriates introduced the recipe to the locals. Over time, Malaysian chefs and home cooks have added their own twists and variations to the classic recipe, resulting in a unique and flavourful dessert that reflects the country’s diverse culinary heritage.
Ingredients
The key ingredients used in making banana cake in Malaysia include ripe bananas, flour, sugar, eggs, butter, and baking powder. Some recipes also call for additional ingredients such as vanilla extract, cinnamon, and nuts. The use of local ingredients such as pandan leaves and coconut milk adds a distinct flavour and aroma to the cake.
Preparation
To make banana cake in Malaysia, start by mashing ripe bananas and mixing them with sugar, eggs, and butter. Then, add flour and baking powder to the mixture and stir until smooth. Bake the cake in a preheated oven for 30-40 minutes or until a toothpick inserted in the centre comes out clean. Variations of the recipe include adding nuts, chocolate chips, or cream cheese frosting.
Serving suggestions
Banana cake in Malaysia is often served with a cup of tea or coffee as a midday snack. It can also be served as a dessert with a dollop of whipped cream or a scoop of ice cream. Some Malaysians enjoy their banana cake with a side of fresh fruits such as strawberries or mangoes.
Conclusion
Banana cake in Malaysia is a delicious and popular dessert that has evolved over time to reflect the country’s diverse culinary heritage. With its moist texture, rich flavour, and versatility, banana cake is a must-try for anyone visiting or living in Malaysia.
References
- Nyonya Cooking. (2021). Banana Cake. Retrieved from Nyonya Cooking
- Rasa Malaysia. (2021). Banana Cake. Retrieved from Rasa Malaysia
- The Star. (2018). Banana Cake. Retrieved from The Star
Article curated by Suwaytha Gopal
