There is a type of bread sandwiched with cake that I love to buy from the bakery at Bukit Batok Central. The shop usually makes a chocolate sponge cake, slather on blueberry filling and sandwich it between soft buns. It sells for S$3 for 6 buns and sometimes it is sold out by late afternoon.
The few times I’ve been able to buy it, I really liked it. The thought to make one was inspired by the copious amount of fermented bananas sitting in the fridge. Yep, my Dad bought too many bananas again.
Banana bread cake
Banana yeast bread (adapted from Roti n Rice)
- 225 grams bread flour
- 225 grams water
- 0.5 grams yeast
- 110 grams fermented bananas
- 15 grams water
- 30 grams castor sugar
- 1 tsp salt
- 2.5 grams yeast
- 30 grams unsalted butter, softened
- Mix all the ingredients of the poolish together and leave at a warm place to proof for an hour. After an hour, place in the fridge for at least 16 hours before using
- Mix poolish and all ingredients of the main dough, except butter, in a mixing bowl. Knead with dough hook until it comes together. It will be form a very sticky dough.
- Add butter and knead for a minute or two until fully incorporated.
- Place in a greased bowl, cover and leave to proof for 2 hours in a warm place.
- Grease a 9 x 9 x 3 inches pan.
- After 2 hours, flour work board very well. Scrape out dough and knead for 2-3 minutes by hand. It will be really sticky. Flour your hands and the dough as and when needed.
- Divide into 9 portions of dough. Form into balls. Place in the prepared pan.
- If baking now, let it proof for an hour or until doubled in size. If not baking yet, after forming into balls, cover the top of the pan with cling wrap and place in the fridge. When ready to bake, take out the pan 2 hours before baking.
- If desired, brush top of buns with egg or butter. Bake at 180C for 20-25 minutes.
- Remove from pan immediately and leave to cool completely before slicing in half horizontally.
Banana sponge cake (adapted from Wen’s Delight)
- 5 eggs
- 150 grams castor sugar
- 350 grams fermented bananas
- 300 grams cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 120 grams oil
- Line a 14 x 12 inches pan with grease proof parchment paper. Preheat oven to 160 C.
- Sieve flour, baking powder and baking soda twice.
- In a mixing bowl, beat eggs, sugar, bananas and vanilla extract at high speed for 5-8 minutes until tripled in volume, very light in color and the batter has reached ribbon stage (batter will fall slowly and hold its shape for a few minutes).
- Add dry ingredients in 3 stages, folding well after each addition.
- Fold in oil, drizzling in slowly as you fold. Make sure the oil is folded in well to ensure cake does not come out dense.
- Pour into prepared pan, level batter and bake for 25 minutes or until a skewer in the cake comes out clean.
- Remove cake from pan onto a cooling rack. Peel away the parchment paper from the sides of the cake.
- When completely cool, turn cake over and remove parchment paper. Measure and slice out 9 x 9 inches square on any corner of the cake. For remaining cake, slice anyway you like and eat anyway you like.
- 40- 50 grams of Swiss meringue buttercream
- Place the bottom half of the banana yeast bread onto a serving plate. Spread on half of the buttercream evenly.
- Place the banana cake carefully on top.
- Spread on the remaining buttercream on the top of the cake evenly.
- Place the top half of the banana yeast bread on top and press down lightly.
- Slice and enjoy.
Seems like a lot of work eh? The result is a moist banana yeast bread sandwiched with a sweet and soft banana sponge cake. Very banana-y, if there is such a word.
The cake I made is slightly too thick. So is the banana yeast bread. You’d have to open your mouth really wide to eat. Ha! 1 portion is very filling.
The banana bread cake keeps at room temperature for 3 days only, since it is super moist with all the bananas.
I am thinking of chocolate bread with chocolate sponge. 🙂