Banana Cake Soak – a recipe for soaking sponge cake with step-by-step photos

Banana pairs perfectly with both classic and chocolate sponge cakes. It's a versatile fruit that complements creamy fillings and softens the vibrant flavors of citrus, cocoa, and tart berries. That's why you can make plenty of syrup at once, saving you time at the stove.

Nutritional value per serving

170.7 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 53.27 g

*Nutritional value is calculated per 100g of ingredients

Total time: 5 min
Time in the kitchen: 2 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

Recipe with step-by-step photos

Banana cake soak

Ingredients

Servings

Banana

2 pcs
Sugar

297 G
Water

200 ml

Preparation

Step 1

Peel the bananas, cut them into slices and place them in a saucepan.

Step 2

Sprinkle with sugar and stir with a spatula until it's absorbed into the bananas. Then cover and refrigerate for 3 hours to allow the slices to release their juices.

Step 3

Add water to the bananas, stir and heat over low heat to release even more juice.

Step 4

Don't bring it to a boil, and as soon as the first bubbles appear, remove the pan from the heat. Let it cool until warm and then refrigerate overnight, covered.

Step 5

Place a fine mesh sieve over a ladle and strain the banana syrup, pressing lightly with a spoon to release the chunks.

Step 6

The banana soak is ready. Use it to soak desserts and cakes.

Pay attention to the consistency

Thick banana syrup isn't as runny as most impregnations. It retains quite a bit of pulp. Therefore, a spray bottle and brush won't be as convenient to use as a regular spoon.

Use green bananas

Fully ripe fruit will quickly turn into puree when cooked. Therefore, it's best to make syrup from slightly unripe, firm bananas. This way, you'll be able to squeeze them out, and the syrup will be more fluid.

Similar recipes