香蕉糕 – 真材實料版本(附食譜)

香蕉糕食譜(按此)
chinese banana cake

15 thoughts on “香蕉糕 – 真材實料版本(附食譜)

  1. Josephine Chow

    Hi Ling,
    How are you? Hope you are doing well. Your banana rolls look so nice; so I tried to make it today. It turned out not really nicely; but the texture and taste are pretty good.
    Firstly, the paste can’t be filtered. I think because it’s too thick. Secondly, the pastry turned brownish after steamed. Lastly, it’s so sticky and hard to remove from the baking pan even oil was brushed on.
    You mentioned 1 cup = 128g; I used 224g糯米粉, 86+2 TBsp粘米粉and2/3 cup hot water.
    Do you have any solutions? Thank you^*^

    Reply
    1. Little Panda Mommy Post author

      Josephine,

      I am fine, thanks. The batter should be really thick and should filter through the strainer with some shaking, if it still not work, you can skip that step.

      The banana cake is a little brown and yellowish color due to the banana natural browning characteristics, nothing to worry about.

      Try to let it cool off before remove from pan and cutting into shape. Use a silicon spatula with oil to help removing from pan, be patient and do it slowly, re oil the spatula as you go.

      Reply
  2. Jennifer Hwang-Pang

    I am a big fan of 香蕉糕but didn’t want to use the un-natural flavor ingredients neither, so I was hesitate to follow the other recipes. I am so glad to see your recipe and will make them today. Thanks again for sharing your recipe and have a great long weekend.

    Jennifer

    Reply

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