Everyone owns a favorite recipe. The one that never fails you. The one that everyone remembers you for! I was speaking to a friend on Sunday and she pulled out a recipe that has traveled for many miles. Canada to Perth to be exact. It was old, torn, tattered but she looked at me with confidence and said I just have to try it because it is the best chocolate cake ever.
Well,this banana cake recipe has probably clocked more miles and stayed in more houses than I have over the past few years. The book “The Singapore Cookbook” was given to me when an old friend/aunty left Perth to return to SG. It was first published in 1976 and is filled with photos of food that we remembered as children growing up in the 80s.
I’m not sure why “Banana Cake” is part of the Singapore food culture. In fact, the recipe was printed next to “Thosai” (my favorite indian pancake!) and right before Assam Laksa. It’s not what my friends and family remembers me for (apparently chocolate brownies has my name printed on it). Nevertheless, this was one of the first cakes I have baked and it has a special place in my heart. And whenever I need a banana cake recipe, I always return to this one.
3-4 large riped bananas mashed
250 grams of plain flour
100grams of sugar
180grams of butter
4 tablespoons of milk
3 beaten eggs
1 tsp baking powder
1 tsp bicab soda
pinch of salt
handful of walnuts (I added this last time but didn’t do so here)
Preheat oven 180C. Line loaf pan with baking paper.
Gather flour, baking powder, bicab soda and salt in a dry bowl. Cream butter and sugar. Add beaten eggs slowly, beating well after each addition. Add essence, millk and mashed banana. Fold in flour mixture.
Pour mixture into loaf pan. Bake for 30 minutes. Remove and serve.