With penuche frosting, banana cake (natural sweetener)

Creator Notes

The right name of this icing as it has been known in my family for something like 4 ages is panocha icing. Panocha is a spelling variation of penuche that was once famous in Hawaii, and was confined from penuche to panocha. Panocha is likewise a kind of natural sweetener and a sort of fudge-like treats.

With penuche frosting, banana cake

I consider this my grandma’s recipe, however it’s really her mom’s or her mom in-law’s…either way, it was an exceptional cake that she would make for my dad’s birthday, as it’s his #1 cake (and mine as well). It’s a straightforward appearing cake (no vanilla?! not a flavor to be found?!), yet it resembles your #1 banana bread, just lighter and fluffier, and the frosting really makes this cake.

In the event that you’re into show, you’ll need to take cues from my grandma and twofold this recipe, a four-layer cake is considerably more noteworthy. I never add the nuts, and I’ve had no issue subbing regular baking flour. I’ve even been lethargic and not isolated the eggs, and it has ended up fine and dandy, yet with a piece denser scrap.

With penuche frosting, banana cake.1


WHO: Lindsay-Jean Hard is an editor and contributor to Food52.

WHAT: A frosting made of caramelised sugar and the lightest, purest banana cake you’ve ever tasted.

HOW: Prepare a straightforward cake by combining the wet and dry components, baking it in two layers, and icing it.

We’ve had fantastic banana breads before, but never banana cake, which is why we adore it. This has a crumb that would work nicely for a layer cake because it is light and fluffy. But the frosting is the real star here; it shines through with a brown sugar-milkiness that pairs perfectly with the banana. This has now been incorporated into our family’s canon as well.


  • 1 1/2 cups sugar and 1/2 cup butter for banana cake
  • 2 distinct eggs
  • Two bananas, broken
  • 14 cup sour milk
  • 5 cups of pastry flour
  • One tablespoon of baking soda
  • A quarter teaspoon of baking powder
  • 5 teaspoons of salt
  • A half-cup of chopped nuts (optional)
  • The Penuche Frost
  • 50 g of butter
  • 14 cup of milk
  • Brown sugar, 1 cup
  • Sugar, 1 3/4 cups, powder (up to 2 cups)


Coconut Cake

  • 350 degrees Fahrenheit is the recommended oven temperature.
  • The egg yolks, bananas, and sour milk are added one at a time, and the butter and sugar are mixed after each addition.
  • Mix the flour, baking soda, baking powder, and salt in a another basin. Stir to incorporate the wet components with the dry ingredients (and nuts, if using).
  • Fold the egg whites into the batter after beating them until soft peaks form.
  • Divide the batter equally between two 8-inch cake pans, butter and flour the pans, and bake for 25 to 30 minutes, or until done.

The Penuche Frost

  • Brown sugar and butter are combined in a pot over low heat. While constantly stirring, cook for 2 minutes.
  • When the mixture begins to boil, add the milk and turn up the heat. Take the mixture off the stove and let it to cool until it is lukewarm.
  • Add the powdered sugar gradually while mixing the mixture until smooth.

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