Cakes & Bread
Bolu Pisang Lembut Wangi (Soft Fragrant Banana Cake)
Prep
15 min
Cook
55 min
Servings
8
Level
Easy
Bolu Pisang (banana cake) is a classic homemade cake that turns ripe bananas into a soft, fragrant, naturally sweet treat. The texture is soft and moist, with a hint of caramel flavor from perfectly ripe bananas. It's perfect as an afternoon coffee companion or a school snack that kids can't get enough of.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 medium bananas (about 400 grams, mashed) ripe ambon or raja bananas
- 250 grams medium-protein all-purpose flour
- 150 grams granulated sugar
- 3 eggs
- 150 grams margarine, melted
- 100 ml whole milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon (optional)
- 2 tbsp chopped walnuts or peanuts (optional, for topping)
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👩🍳 Instructions
- 1 Preheat the oven to 175°C (350°F). Prepare a 22x10 cm (8.5x4 inch) loaf pan, grease it with margarine, and line the bottom with parchment paper.
- 2 Peel the bananas, then mash them using a fork or blender until smooth. Set aside.
- 3 In a large bowl, whisk the eggs and sugar using a whisk or mixer on medium speed for 2-3 minutes until the sugar dissolves and the mixture becomes slightly fluffy and pale in color.
- 4 Add the mashed bananas to the egg mixture and stir well with a spatula.
- 5 Pour in the melted margarine and milk, then mix again until everything is evenly combined.
- 6 In a separate bowl, combine the flour, baking powder, baking soda, vanilla, salt, and ground cinnamon. Sift to prevent lumps.
- 7 Gradually add the flour mixture into the wet batter, gently folding with a spatula so the batter doesn't become tough. Mix just until combined—do not overmix.
- 8 Pour the batter into the prepared pan and smooth the surface with a spatula.
- 9 Sprinkle the top with chopped walnuts or peanuts if desired, then gently tap the pan on the counter to release air bubbles.
- 10 Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 11 Remove from the oven and let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 12 Slice the banana cake once it has completely cooled for neat slices, then serve.
💡 Tips
• Use bananas that are very ripe (with brown speckled skin) as they will give a naturally sweeter flavor and more fragrant aroma.
• Don't overmix the batter after adding the flour, as this can make the cake's texture tough instead of soft. Stir just enough to combine.
• For a moister result, store the banana cake in an airtight container after it cools; avoid slicing it while still warm.
• You can add chocolate chips or raisins to the batter for a richer flavor variation.
📊 Nutrition Facts / serving
285
Calories (kcal)
5 g
Protein
13 g
Fat
38 g
Carbs
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