I have tried many banana cake recipes over the years - so typical of stories of keen bakers who keep trying new recipes in the hope that one recipe may be better than another, especially when some recipes are named (or touted to be) the 'best' banana cake, etc etc.
Since I got my KitchenAid Cook Processor (CP), I've been checking out some banana cake recipes that thermal cooker owners have used and studied their preparation method using a thermal cooker so I can convert my traditional recipe to using the CP. I've experimented a few times and I must say I am happy to now share the result :).
I like to use Malaysian palm sugar (called gula melaka). Note it is also called "gula jawa" in Indonesian). It comes in dark brown logs which can be easily chopped up (or shaved) and melted. I love that it gives a really nice richer flavour to the cake, and a bonus is that it is not as sweet as normal sugar. You can usually buy this from a good Asian grocer (particularly one that stocks a good variety of Malaysian or Indonesian ingredients). Here are some picture references on how they can look in the shops == From Malaysia / From Indonesia. If you can't find gula melaka, I recommend substituting with coconut sugar or dark brown sugar.
I have also toasted slices of this cake when it was a day old using a normal toaster and also using an air fryer at 200C for about 3 to 4 minutes and served with a slice of butter. You have to try this, it is soooo yummy - a bit crusty on the outside and soft on the inside........
120 gms butter
100 gms gula melaka (roughly chopped/shaved) (add 20-30gms if you prefer a much sweeter cake or the bananas are not very sweet) (substitute with dark brown sugar if you can't find gula melaka)
3 very ripe bananas
2 teaspoons vanilla extract
260 gms self-raising flour
1/2 teaspoon bicarb soda
1 teaspoon baking powder
120 gms pecans or walnuts (roughly chopped)
100 gms dark chocolate (roughly chopped)
- Preheat oven to 160ºC (fan forced).
- Line the bottom of a loaf tin.
- Insert Multiblade into CP bowl.
- If using nuts or chocolate, put them into bowl and pulse 2 seconds. Remove and set aside.
- Put butter and chopped/shaved gula melaka into bowl.
- Set temperature 100C, 3 minutes, speed 1.
- Press start to melt butter and gula melaka.
- Add peeled bananas, pulse 5 seconds.
- Add eggs and vanilla extract, pulse 10 seconds.
- Add flour, pulse 5 seconds.
- Remove MultiBlade.
- Add chopped nuts/chocolate if using. With a spatula, scrape sides and bottom of CP bowl and fold mixture a few times to ensure all flour has been incorporated and to mix nuts/chocolate.
- Pour mixture into lined loaf tin, and bake for approximately 50 mins or until a toothpick inserted into the middle of cake comes out clean (every oven is different, so timing is only a guide).
- Let cake cool in the loaf tin for 10-15 minutes, then remove and cool completely on cake rack.
- Cake is beautiful served warm with some vanilla/chocolate ice cream or whipped cream or vanilla custard.