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Kek Pisang
Minuman • Malaysia
How to Make Banana Tea Cake (Traditional & Healthy Version)
Banana Tea Cake is an iconic treat enjoyed across Malaysia, blending the sweet fragrance of ripe local bananas with subtle hints of pandan. This moist and flavorful cake is often served during afternoon tea, or 'minum petang', reflecting Malaysia’s multicultural heritage where Chinese, Malay, and Indian influences harmonize in culinary delights. The use of santan (coconut milk) and whole wheat flour makes it a healthier choice, while the addition of pandan leaves infuses a uniquely Malaysian aroma. This Banana Tea Cake is not only delicious but also a wholesome option for those looking to indulge in Malaysian baking traditions without compromising on nutrition. Traditionally, Banana Tea Cake is prepared in homes throughout Malaysia, especially in urban areas like Kuala Lumpur and Penang, where tea-time snacks are celebrated. Local ingredients such as pisang (banana), santan, and pandan are readily accessible, making this recipe deeply rooted in Malaysian food culture. Its soft texture and naturally sweet flavor make it a favorite among adults and kids alike. By adapting classic recipes with health-conscious ingredients, this Banana Tea Cake is a perfect fit for modern Malaysian lifestyles and calorie tracking goals.
Bahan-bahan(untuk 1 slice (approx. 100g))
- 2 medium Ripe pisang (banana) (locally grown)
- 3/4 cup Whole wheat flour (tepung gandum)
- 1/4 cup Santan (coconut milk) (fresh or carton)
- 1 large Egg
- 2 tbsp Palm sugar (gula Melaka, grated)
- 1 tsp Baking powder
- 1 leaf Pandan leaf (finely chopped) - pilihan
- 1 tbsp Sunflower oil (or canola oil)
- a pinch Salt
- 1/2 tsp Lemongrass powder (serai, optional) - pilihan
Arahan
- 1
Preheat your oven to 180°C. Grease a small loaf pan with oil or line it with baking paper.
5 minutes
Ensure an even coating to avoid sticking.
- 2
Mash the ripe pisang in a mixing bowl until smooth. Add finely chopped pandan leaf for aroma.
3 minutes
Use a fork or potato masher for better consistency.
- 3
Add santan, egg, palm sugar, and sunflower oil to the mashed banana. Mix well until fully combined.
3 minutes
Don’t overmix to retain cake softness.
- 4
In a separate bowl, sift whole wheat flour, baking powder, salt, and lemongrass powder if using.
2 minutes
Sifting prevents lumps and ensures even rising.
Kenapa hidangan ini sihat
This recipe is a healthy choice due to the use of whole wheat flour, which lowers refined carbs and increases fiber. Santan (coconut milk) supplies medium-chain triglycerides, which support metabolism. Palm sugar is less processed and has a lower glycemic index than refined sugar. The incorporation of local ingredients like pandan and lemongrass also adds natural flavor without artificial additives.
This Banana Tea Cake is rich in potassium and dietary fiber from ripe bananas, and contains healthy fats from santan and sunflower oil. Whole wheat flour boosts the cake’s fiber content while reducing glycemic impact. Gula Melaka offers minerals like iron and magnesium. Pandan and lemongrass add antioxidants, and the use of minimal added sugars keeps overall calories lower. Each serving provides a balanced mix of carbohydrates, proteins, and healthy fats.
Petua
- 💡Tip 1: Use very ripe pisang for maximum sweetness and moist texture.
- 💡Tip 2: Incorporate pandan for authentic Malaysian aroma.
- 💡Tip 3: Avoid overbaking to keep the cake soft and tender.
Penyimpanan & hidangan
Store cooled cake slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in the microwave for best taste.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 195.0 kcal |
