This Burmese-inspired banana semolina cake takes its cue from sanwin makin, a rich Burmese semolina cake often made with coconut milk and served in squares. Ripe banana adds sweetness and softness to this version, while toasted semolina gives it a pleasantly nubby texture and a golden, fragrant crust. Burmese cakes vary by household and occasion, so think of this as one take on the style rather than a single definitive formula.
Ingredients
- 1½ cups (250 g) fine or medium semolina, preferably durum wheat
- ⅓ cup (75 g) ghee, plus a little more for the pan
- 1½ cups (360 ml) full-fat coconut milk, well stirred
- ¾ cup (150 g) granulated sugar
- 2 large ripe bananas, about 1 cup (225 g) mashed
- 2 large eggs, about 100 g without shells, at room temperature
- ½ cup (40 g) unsweetened shredded coconut
- ⅓ cup (50 g) raisins
- 1 teaspoon baking powder (4 g)
- 1 teaspoon ground cardamom (2 g)
- ¼ teaspoon fine salt (1.5 g)
- 1 tablespoon poppy seeds (9 g), optional, for the top
Instructions
- Prepare the pan and oven. Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking pan with ghee and line the bottom with parchment, leaving a little overhang to help lift out the cake. A metal pan gives the most even browning; if using glass, begin checking for doneness a few minutes early.
- Toast the semolina. Melt the ⅓ cup ghee in a wide, heavy-bottomed saucepan over medium-low heat. Add the semolina and stir continuously for about 8 minutes, scraping the bottom and corners. It should smell nutty and look a shade deeper, but should not turn dark brown. Lower the heat if it colors quickly. Toasting develops flavor; scorching it will make the finished cake taste bitter.
- Warm the coconut mixture. In a separate bowl, whisk the coconut milk with the sugar until the sugar begins to dissolve. Pour it slowly into the toasted semolina while stirring; it will bubble and thicken. Cook and stir for 2 to 3 minutes, just until the mixture is smooth and the semolina has started to absorb the liquid. Remove the pan from the heat and let the mixture cool for about 8 minutes so it is warm rather than hot.
- Mix the banana and eggs. In a large bowl, mash the bananas until mostly smooth, leaving a few small pieces if you like a more noticeable fruit texture. Whisk in the eggs. Gradually whisk a spoonful of the warm semolina mixture into the banana and egg bowl, then another spoonful; this gently brings the eggs closer to the mixture’s temperature. Stir the banana mixture back into the saucepan until evenly combined.
- Finish the batter and let it stand. Fold in the shredded coconut, raisins, baking powder, cardamom, and salt. The batter should be thick and spoonable, not dry or kneadable. Scrape it into the prepared pan and smooth the top. Sprinkle with poppy seeds if using. Leave the pan at room temperature for 15 minutes so the semolina can absorb some of the liquid; this helps the cake bake evenly rather than staying wet in the middle.
- Bake until set. Bake for 52 minutes, until the top is deep golden at the edges and the center no longer looks liquid. The USDA FSIS safe minimum for egg dishes is 160°F (71°C); check the center with a food thermometer, keeping the probe away from the pan. If it has not reached that temperature, continue baking in 3-minute increments and check again. The top may be slightly soft while hot, but the center should not ripple when the pan is gently nudged.
- Cool and portion. Set the pan on a rack and cool the cake for 30 minutes before lifting it out. For neat squares, let it cool completely; for a softer, warm dessert, cut it after the 30-minute rest and use a thin, lightly greased knife. Slice into 9 squares, wiping the blade between cuts if the center clings.
Tips
- Choose the right semolina. Fine or medium durum semolina gives a tender but distinctly grainy crumb. Coarse semolina can make the cake noticeably gritty; if that is all you have, let the finished batter stand for 25 minutes instead of 15, and expect a more textured result. Do not replace it with all-purpose flour, which absorbs liquid differently and will not give the same character.
- Use ripe, not watery, bananas. Bananas with plenty of brown freckles mash easily and bring sweetness. Weigh the mashed fruit if possible: substantially more than 225 g can make the center heavy and slow to set. If the bananas are small, top up with another half banana rather than adding extra coconut milk.
- Keep the heat gentle while toasting. Semolina can catch on the base of the pan before it looks toasted. Stir steadily and turn the heat down rather than rushing the process. If the coconut milk separates in its container, whisk or shake it thoroughly before measuring.
- Adapt the specialty ingredients thoughtfully. Ghee gives a rounded, buttery aroma; melted unsalted butter works, though it tastes less traditional, and neutral oil works for a dairy-free version with a lighter flavor. Poppy seeds can be omitted or replaced with sesame seeds, which add a toastier crunch.
Serving Suggestions
Serve the cake slightly warm or at room temperature, cut into small squares because it is quite rich and filling. It is lovely on its own with tea, especially black tea, or alongside unsweetened tea or coffee that balances the coconut and banana sweetness. For a simple dessert plate, add fresh sliced banana, a spoonful of lightly sweetened coconut cream, or a few toasted coconut flakes. Keep toppings modest so they do not hide the toasted semolina flavor.
For a Burmese-inspired spread, offer it after a meal with fresh fruit and other small sweets. It also works well as a make-ahead treat for a gathering: bake it earlier in the day, cool it fully, and cut it just before serving. If serving warm, avoid trying to lift the whole cake while it is still hot; the semolina center firms as it cools, so individual portions hold their shape better after the rest.
Variations
More coconut-forward: Replace the shredded coconut with ½ cup (40 g) finely grated fresh coconut if available. Fresh coconut adds moisture and a softer texture, so make sure it is finely grated and avoid adding extra liquid. You can also scatter a tablespoon or two of toasted coconut over the top after baking.
With a little spice: Add ¼ teaspoon ground cinnamon or a small pinch of ground nutmeg alongside the cardamom. Keep the amounts restrained so the spices complement rather than overwhelm the banana. A small handful of chopped cashews can replace the raisins for a crunchy variation; fold them into the batter and keep the total add-ins close to the listed amount.
Less sweet or dairy-free: Reduce the sugar to ½ cup (100 g) for a gentler sweetness, especially if the bananas are very ripe. For a dairy-free cake, use neutral oil instead of ghee and grease the pan with the same oil. The flavor will be less buttery, but coconut milk still gives the cake its characteristic richness.
Storage and Reheating
Cool the cake, then refrigerate it within 2 hours of baking in a covered container. It keeps well for 3 to 4 days in the refrigerator; the crumb becomes firmer when cold, and the banana flavor may seem more pronounced. For longer storage, wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or unwrap and thaw at room temperature for about an hour.
To reheat a portion, microwave it in short 15-second bursts until just warm, or place it in a 300°F (150°C) oven for about 8 to 10 minutes, covered loosely with foil so the top does not dry out. Reheat leftovers to 165°F (74°C), as recommended for leftovers by food-safety guidance. The cake is also enjoyable cold or at room temperature, so reheating is optional. Avoid leaving it out for more than 2 hours before refrigerating.
Frequently Asked Questions
Is banana semolina cake a traditional Burmese cake?
Sanwin makin is a well-known Burmese semolina sweet, and recipes vary in their additions and proportions. Banana is used here as a flavorful variation, not as a claim that every Burmese version contains banana. The combination of semolina, coconut milk, sugar, and warm spices keeps the cake connected to that style while the fruit makes this particular version softer and sweeter.
Can I make it without eggs?
Eggs help bind the semolina and give the cake a more cohesive, tender slice. An egg-free version will be denser and may crumble more. You can try replacing each egg with ¼ cup (60 g) plain yogurt, but that changes the flavor and texture, and the center may need extra baking time. Check that it is fully set rather than relying only on the stated time.
Why is my cake wet or gummy in the middle?
The most common reasons are excess banana, an oven that runs cool, or cutting before the cake has had time to set. Measure the mashed banana and use a thermometer to confirm that the center reaches 160°F (71°C). If the top is browning quickly while the center is still below temperature, tent the pan loosely with foil and continue baking in short increments.
Can I prepare the batter ahead?
It is best to bake the batter after its 15-minute rest. A long wait can change how the baking powder works and may make the cake denser. For a convenient make-ahead option, bake the cake completely, cool it, and refrigerate it; the flavor holds well for several days and the slices are easy to warm individually.
What should I use if I cannot find poppy seeds?
Poppy seeds are optional, so you can simply leave them off. Toasted sesame seeds are a practical substitute and give a nuttier crunch, while a few extra raisins add sweetness rather than crunch. Avoid adding a large quantity of any topping, since a heavy layer can make the surface harder to slice cleanly.
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