Banana Cake Borobudur Hotel Jakarta
Experience a taste of luxury with the Banana Cake Borobudur Hotel Jakarta, a classic dessert inspired by the refined elegance of one of Indonesia’s most iconic hotels. This moist and aromatic cake showcases the natural sweetness of ripe bananas, perfectly complemented by a touch of warm cinnamon and creamy butter. A fluffy texture is achieved through the meticulous combination of all-purpose flour and leavening agents, while vanilla adds a touch of sophistication to every bite. Baked to golden perfection, this banana cake is simple yet indulgent, ideal for impressing guests or treating yourself to a well-deserved dessert. Enjoy it on its own or elevate it with a dollop of whipped cream or a drizzle of caramel sauce for a truly decadent experience. Perfect for afternoon tea or special gatherings, this luxurious recipe will transport your taste buds straight to the heart of Jakarta.
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Recipe Information
Ingredients
- 4 pieces Ripe bananas
- 250 grams All-purpose flour
- 200 grams Granulated sugar
- 150 grams Unsalted butter
- 3 large Eggs
- 60 milliliters Milk
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Set aside.
In another large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Fold the mashed bananas into the batter gently until evenly distributed.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
Slice and serve as is, or pair with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 445 mg | 19% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 32.9 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
