English Banana Cake

English Banana Cake
banana cake
This banana cake is really something special, because it is prepared on a steam! I have never prepared the cake in this way before and I was wondering what would be the texture. I was very surprised, because the cake was not at all soggy but most juicy and most tender I’ve tried so far! This is the way of making the real and traditional English Pudding-Cake – cake without baking, only “cooked”!


5.2 oz (150 gr) butter,
8.8 oz (250 gr) flour,
5.2 oz (150 gr) sugar,
1 teaspoon baking soda,
1/2 teaspoon Nutmeg,
1 teaspoon vanilla-essence (or vanilla sugar),
2 eggs,
6.7 oz (2 dl) buttermilk (or liquid yogurt),
2 Bananas


3.5 oz (100 gr) butter,
5.2 oz (150 gr) sugar,
5 oz (150 ml) heavy cream


First mix flour, nutmeg and baking soda. Then melt the butter and sugar on a low heat and add vanilla along with the eggs and buttermilk included in flour. All good mix and add the mashed banana mixture. Prepare a large saucepan and bring a mould in which you will make a cake. Place the mould in a saucepan and pour the saucepan, so that the water reaches the mould halves. Remove the mould and pour the mixture for the cake. The best is to cover the mould with a lid, the water not to fall in it, but also you could cover the mould with aluminium foil and tie foil for example with a rubber. Place the mould in a saucepan with water and “cook” the cake for about 1 and 1/2 hours. Control the cake whether the cake is ready, so that you prick a toothpick. Remove the mould and wait for 5 minutes and then turn over the cake on a plate.

Prepare the butterscotch sauce: Combine all the ingredients for the sauce and mix until everything is dissolved. Allow the sauce to boil for 3 minutes. Bon appetite!

Serving: The cake can be eaten hot and cold. It remains a long time juicy and soft, so that it can stay longer.

Instead of buttermilk, you can use:

6 oz (180 ml) milk and 1 tablespoon lemon juice.


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