By Mitra | Featuring Bandoeng’22 Pandan Liqueur

A soft, fragrant twist on the classic banana cake infused with pandan and swirled with melted Rolo chocolate. This indulgent dessert beautifully balances tropical notes with a touch of caramel and chocolate, making it the perfect treat for any occasion.

This recipe was originally created by Mitra, one of the leading liquor retailers in the Netherlands, to celebrate pandan’s unique flavour and showcase how Bandoeng’22 Pandan Liqueur can elevate home baking.

Ingredients

85 g soft butter
135 g sugar
2 eggs
40 ml milk
3 ripe bananas, mashed
1 sachet vanilla sugar
Pinch of salt
1 tsp baking powder
165 g flour
1 small roll of Rolo chocolate
10 ml Bandoeng’22 Pandan Liqueur
1 tbsp pandan paste

Method

1. Preheat the oven to 160°C and lightly grease a small loaf tin.
2. Beat the butter and sugar until creamy.
3. Add the eggs and milk, mixing until smooth.
4. Add two mashed bananas, vanilla sugar, salt, and baking powder. Mix well.
5. Add the flour and a splash of Bandoeng’22 Pandan Liqueur, then beat until smooth and lump-free.
6. Melt the Rolo chocolates in the microwave.
7. Divide the batter: mix the pandan paste into two-thirds and the melted Rolo into the remaining third.
8. Pour half of the pandan batter into the loaf tin, spread the Rolo batter over it, then finish with the remaining pandan batter. Use a knife to make a gentle swirl.
9. Slice the last banana lengthwise and place the halves on top of the batter.
10. Bake for 45–50 minutes, or until a skewer comes out clean.
11. Let cool, then drizzle a little Bandoeng’22 Pandan Liqueur over the cake for an extra pandan kick.

Tip: Serve a slice of this cake slightly warm with a small scoop of vanilla ice cream and a few drops of Bandoeng’22 for a truly indulgent dessert moment.

Original recipe by Mitra Magazine