Banana desserts are hardly mind-blowing, in my opinion… I’ve tried Tokyo Banana cakes which were once very popular, found them mediocre. They are simply banana-shaped sponge cakes filled with flavored custard. Its taste was even a little artificial to me.
I’ve been to Jungsik in NYC, a two-Michelin-starred Korean restaurant and tried its signature “Baby Banana” — soft creamy banana based filling coated with white chocolate — a dessert that looks like a banana, and tastes like a banana…nothing too exciting (but the overall dining experience was worth the hype).
Glad that I’ve finally found my perfect banana dessert! These easy to make black sesame banana cakes are loaded with natural scents from black sesame seeds and banana, the cream cheese cubes in the middle on the other hand add a more interesting texture to the cakes.
They are not as fattening as pound cakes or traditional North American banana bread, because the butter/fat content is not as high. They also taste much more exciting then those healthy banana desserts. I am sure these Asian inspired banana cakes will be one of the most unique banana desserts you’ve tried!
Ingredients (makes 6 cupcakes):
- 100g ripe banana (peeled, mashed)
- 50g butter
- 35-40g sugar
- 70g milk
- 85g AP flour
- 20g ground black sesame seeds
- 1 tsb baking powder
- 1 large egg
- cream cheese for the filling (I used regular Philadelphia )
Instructions:
1: Soften butter in room temperature, combine with sugar, beat until butter becomes fluffy and has a yellowish-white color.
2: Add whisked egg (room temp.) in 3-4 additions, make sure the egg is well incorporated into butter before adding more.
3: Add 1/2 mixed dry flours (ap flour, baking powder, ground black sesame seeds), combine and mix with hand mixer until smooth.
4: Pour in 1/2 milk and mix with the batter, then repeat steps 3&4 (add remaining dry ingredients and milk).
5: Combine and mix mashed bananas and batter.
6: Fill 1/2 the baking cups with 1/2 batter, place cubed cream cheese in the middle
7: Fill cups with remaining batter, top with sliced banana, sliced almonds, crushed walnuts, etc. Bake at 180 C for 30-35 min or until inserted toothpick comes out clean.
Let it cool down a bit before serving. Although they don’t have a fancy look, the taste won’t disappoint!
Enjoy these cupcakes within 2-3 days 🙂
