Indonesian banana cake is a soft, moist cake made with very ripe bananas, and it is easy to bake at home. It goes by several names, and cooks make it in the oven or in a steamer. This guide explains the names, the best bananas to use and a reliable baked recipe.
What is Indonesian banana cake?
In Indonesia, banana cake is commonly called “bolu pisang” or “cake pisang.” “Bolu” means sponge or cake and “pisang” means banana. In neighboring Malaysia, you will see “kek pisang.” These cakes are typically simple home bakes made with ripe bananas, eggs, sugar and flour, and they are served for snacks or tea. Many versions are denser and more banana-forward than a light sponge.
Names you may see
- Bolu pisang / cake pisang: a baked banana cake.
- Bolu pisang kukus: a steamed banana sponge, which has a very soft, moist texture and no browned crust.
- Pisang ambon cake: a banana cake made with pisang ambon, a banana variety widely eaten in Indonesia and Malaysia that is often described as sweet and aromatic.
Choosing bananas
Pisang ambon bananas can be hard to find outside Southeast Asia. Very ripe regular bananas, such as Cavendish, work well. The skin should be heavily speckled or mostly brown for the sweetest flavor. Pisang raja or other local varieties are also used in Indonesia, and each gives a slightly different taste. For more ways to use very ripe bananas, see our gluten-free banana cake and salted banana toffee cake.
Ingredients
Makes one 20 cm (8 inch) round or square cake.
- 3 very ripe bananas (about 300 g peeled), mashed
- 150 g (3/4 cup) light brown sugar
- 3 large eggs
- 100 ml neutral oil or 100 g melted butter
- 200 g (1 1/2 cups) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 2 to 3 tablespoons milk or coconut milk, if the batter seems stiff
Method
- Heat the oven to 175°C (350°F). Grease and line the pan.
- Whisk the eggs and brown sugar for 2 to 3 minutes, until slightly thickened.
- Stir in the oil and vanilla, then the mashed bananas.
- Mix the flour, baking powder, salt and cinnamon together. Fold into the wet mixture until just combined. Add a spoonful or two of milk if the batter is very thick.
- Pour into the pan and bake for 35 to 45 minutes, until a skewer comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack.
Steamed version
For a steamed cake, pour the same batter into a lined, greased pan and steam over simmering water for about 30 to 40 minutes. Wrap the lid in a clean towel so condensation does not drip on the cake. Check with a skewer. Steamed cakes are very soft and are best eaten the same day or the next. For another very soft, moist cake, see our Taiwan sponge cake, which is baked in a water bath. Some cooks use a bit more baking powder for steamed batters, so adjust to your own recipe if you have one.
Tips
- Use bananas that are properly ripe. Underripe bananas make the cake bland.
- Do not overmix after adding the flour.
- Oil keeps the cake moist for longer than butter, while butter adds flavor. You can use half and half.
- Add chopped nuts, chocolate chips or grated cheese on top for a popular Indonesian-style twist.
Storage
Keep the cake covered at room temperature for a day or two. In a warm kitchen, refrigerate it and bring slices back to room temperature before serving. It freezes well in slices.
FAQ
Is Indonesian banana cake the same as banana bread?
Similar, but the texture is often softer and the flavor less spiced. If you prefer a lighter, less sweet loaf, try our Japanese banana cake.
Can I use coconut milk?
Yes. Replacing some of the milk with coconut milk adds a gentle richness and matches the flavors in many other Southeast Asian cakes, such as those in our Malaysian cake guide.
How do I know when the cake is done?
A skewer inserted into the center should come out clean or with a few moist crumbs. Banana batters are dense, so start checking a few minutes before the suggested time.