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Banana Cake

(ok, the photo looks like the cake was moldy but it wasn’t! It was the banana!!!! Any tips on beautifying a banana cake?)

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.

Banana Cake
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.


13 thoughts on “Banana Cake”

  1. I love banana cakes and marble cake. I think the ones we buy outside they put in lots of banana essence. For me, when I make this cake, I like to put in a drop, just one drop so it doesn’t taste artificial but yet, give it a richer taste as some bananas aren’t fragrant enough.


  2. Wah, your picture looks so much better! I just saw your post just after posting my banana cake recipe LOL, so paiseh. But anyway, good to see different versions of banana cakes πŸ™‚


  3. I think your banana cake looks beautiful just the way it is!I love those little moldy looking spots… It reminds me of cheese. And I love cheese… Haha.Sorry I’m French!This recipe sounds wonderful! πŸ™‚


  4. little corner- I think early memories of banana cake is CNY from my mum too! U got a good point.Precious Pea- haha.. ya hor. I really shld get myself to bake some CNY goodies…Singairishgirl=hmm..good idea. Now i have to hunt for banana essence. LOL.wandering chopsticks-really?hmm.. maybe all banana cakes have this problem. hmm..sagari- yeah!! it was really moist. thanks for dropping by!bigboysoven-hehe, i think u can do alot more than me with that.inspiredmumof2-your cake is special!retno- oh? Maybe not enough flour?zen chef- thank you! *blushed* Cheese! oh oh! BLUE CHEESE!! hehehe.bigfish_chin- I’m a big fan of bananas! esp banana spilt! :p


  5. During Home econs, we were taught to squeeze a little lime juice and mix it with E bananas so tht it does not discolour tht much. πŸ™‚ Btw, you should give Aunty yochana’s banana cake a try. Its very good! Just add 2tbsp of yogurt in it and you end up with cotton soft banana cake. Yums! πŸ˜€


  6. Maya- Lemon/Lime juice is a good idea. I would prefer lemon than lime in this case though since lime is sharper in taste and would affect the taste of banana! Good tip!


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