Kek Pisang
Pencuci Mulut • Malaysia
How to Make Kek Pisang (Traditional & Healthy Version)
Kek Pisang is a beloved Malaysian banana cake known for its soft, moist crumb and rich banana aroma. Rooted in Malaysia’s multicultural food heritage, this classic dessert is frequently found at local pasar malam (night markets) and family gatherings. It combines ripe local bananas with a blend of simple pantry staples, creating a treat that’s satisfying yet light. Traditionally enjoyed with a cup of teh tarik or kopi O, Kek Pisang is celebrated for its comforting flavors and connection to home-style baking. Malaysians treasure Kek Pisang for its simplicity and nostalgic appeal. This healthy version honors the authentic taste while making mindful substitutions for modern, health-conscious lifestyles. By using less refined sugar, whole wheat flour, and heart-healthy santan (coconut milk), the recipe delivers the same delightful experience with more nutrition. If you’re seeking an easy, crowd-pleasing dessert that reflects Malaysian culture, Kek Pisang is the perfect choice.
Bahan-bahan(untuk 1 thick slice (approx. 100g))
- 2 large Ripe bananas (pisang berangan or pisang emas preferred)
- 1 Egg (Grade A)
- 3/4 cup Whole wheat flour (tepung gandum penuh)
- 1 tsp Baking powder (serbuk penaik)
- 1/4 tsp Bicarbonate of soda (soda bikarbonat)
- 1/4 cup Santan (coconut milk) (fresh preferred for aroma)
- 2 tbsp Brown sugar (gula perang, less refined)
- 2 tbsp Vegetable oil (can use kelapa sawit (palm oil))
- 1/2 tsp Vanilla essence (optional) - pilihan
- a pinch Salt (garam)
Arahan
- 1
Preheat oven to 175°C (350°F). Grease a small loaf pan with a bit of oil or line with parchment paper.
5 minutes
Ensure oven is fully preheated for even baking.
- 2
Peel the ripe bananas and mash them thoroughly in a bowl using a fork until smooth with minimal lumps.
2 minutes
Use very ripe bananas for maximum sweetness and aroma.
- 3
Add the egg, santan, brown sugar, oil, vanilla essence (if using), and salt to the mashed banana. Mix until well combined.
3 minutes
Don’t overmix to keep the cake tender.
- 4
In another bowl, sift together the whole wheat flour, baking powder, and bicarbonate of soda.
2 minutes
Sifting helps avoid lumps and ensures a lighter cake.
Kenapa hidangan ini sihat
Choosing whole wheat flour and natural sweeteners makes this Kek Pisang lower in refined carbs and higher in fiber, supporting digestive health and longer satiety. The use of santan adds a touch of heart-healthy fats, while the modest sugar keeps it suitable for calorie-conscious eaters. This recipe is proof that Malaysian desserts can be both delicious and nourishing, perfect for mindful indulgence.
This healthy Kek Pisang is a nutrient-rich dessert, featuring potassium-packed bananas, dietary fiber from whole wheat flour, and healthy fats from santan and vegetable oil. The use of brown sugar reduces refined sugar intake while still imparting a natural sweetness. Bananas also provide vitamin B6, vitamin C, and essential minerals, making this cake a wholesome choice. The absence of butter and reduced sugar content lowers saturated fat and overall calorie count.
Petua
- 💡Tip 1: Use overripe bananas for maximum flavor and moisture.
- 💡Tip 2: Mixing by hand prevents overworking the batter.
- 💡Tip 3: Sprinkle a few banana slices or chopped nuts on top before baking for extra texture.
Penyimpanan & hidangan
Store Kek Pisang in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap slices and freeze for up to 2 months. Reheat gently before serving for best flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
