banana cake https://tvdseo.com/nBanana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, such as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Indonesian and Vietnamese cuisine.
== Preparation ==
Banana cake is prepared using banana as a primary ingredient and typical cake ingredients such as flour, sugar, eggs, butter, margarine or oil and baking soda. The bananas can be mashed or puréed using a food processor or electric mixer and mixed into the cake batter, and the cake can also be topped or garnished with sliced bananas. Banana cake may be prepared as a use for browned or overly-ripe bananas. Chocolate may be used as an ingredient, which along with the banana is an enjoyable flavor combination for some people. Nuts such as walnuts and macadamias may be used in the batter and to top and garnish the cake.An icing or glaze may be used in the cake’s preparation, which can include alcoholic beverages such as bourbon in it. Banana cake can be baked, and also prepared as a steamed cake, for which a food steamer may be used. Banana cake may have a moist texture. It can be prepared as a layer cake, and the cake batter can be used to prepare banana muffins and cupcakes. It can be prepared as a vegetarian dish and as a low-fat dish.
== Types ==
=== In Chinese cuisine ===
In Chinese cuisine, banana cake is a type of gao, which refers to steamed, flour-based cakes. Chinese gao is typically served along with meals or between meals with tea, and is typically not served as a dessert.
=== Bánh chuối ===
Bánh chuối is a Vietnamese banana cake or bread pudding. The cake is typically steamed, and the bread pudding may be baked.
=== Kue nagasari ===
Kue nagasari is a popular Indonesian steamed banana cake that can be prepared using banana, mung bean flour or rice flour, coconut milk and sugar.
== See also ==
Banoffee pie – An English pie prepared using bananas
List of cakes
List of banana dishes
== References ==
== Further reading ==
Shi, J.; Shahidi, F.; Ho, C.T. (2005). Asian Functional Foods. Nutraceutical Science and Technology. CRC Press. pp. 116–117. ISBN 978-1-4200-2811-9.