Where it comes from
Banana cake is the modern PNG dessert tradition, reflecting British/Australian cake-baking introduced via colonization. The use of overripe bananas captures the abundant fruit.
On the plate
Cut a thick slice of warm banana cake — moist amber-brown crumb, golden top, flecks of coconut visible. Bite: intensely banana-flavored from overripe fruit, the butter and sugar binding everything in a moist crumb, the coconut adding tropical chew. With a cup of black tea or coffee, this is the PNG family-gathering closer.
How it works
Very ripe bananas have higher sugar content, intensifying flavor and moisture. Creaming butter-and-sugar incorporates air for tender crumb. Don't overmix once flour is added — develops gluten.
Variations
With added walnuts. With chocolate chips. With added pineapple. With turmeric. Glazed with caramel. Loaf vs round shape.
On the Palate
Ingredients
Serves 8
How it's made
11 steps · Show ↓20 min active · 50 min waiting
How it's made
11 steps · Show ↓- 13 min
Preheat oven to 175°C. Butter a 23-cm loaf tin.
- 24 min
Mash 4 very ripe bananas.
- 35 min
Cream 125 g butter with 200 g sugar until light and fluffy.
- 44 min
Beat in 2 eggs, one at a time.
- 52 min
Stir in mashed banana and 1 tsp vanilla.
- 63 min
Sift in 300 g flour + 2 tsp baking powder + 1/4 tsp salt + 1/2 tsp cinnamon. Fold in.
- 71 min
Add 60 g grated coconut; fold in.
- 82 min
Pour into prepared tin; smooth top.
- 947 min
Bake 45-50 min until a skewer inserted comes out clean.
- 1016 min
Cool 15 min in tin; turn out onto rack.
- 111 min
Serve warm or at room temperature.
