Banana Cake Recipe | Best Banana Cake I've Ever Baked

Banana Cake Recipe | Best Banana Cake I’ve Ever Baked

Recipes

Yes! I’ve finally perfected my banana cake recipe after rounds of experimental baking! What an achievement, woohoo! I’m so happy, haha. These attempts weren’t really about making a banana cake as I had done quite a few in the past like the following banana-related bakes:

I just wanted to try out different brands of ingredients as well as different kinds of bananas. To see if I’m able to create a traditional banana cake that is as good as the one from Hiap Joo Bakery in JB.

Probably as delicious as Hiap Joo’s banana cakes!

This recipe is pretty close, really. The cake has a nice brown crust all over. The texture is soft, spongy and moist. Rich taste of naturally sweet bananas with bits of banana flesh in every bite. Overall, it isn’t overly sweetened with sugar so the banana flavour can stand out.

In addition, I believe by using brown sugar, it can also help the cake remain moist for longer since brown sugar tends to absorb moisture. And it also lends a darker colour to the cake and gives it a somewhat caramelised flavour.

Specific products/brands that I’ve used for this recipe:

Pisang Berangan (a.k.a. Ang Bak Jio) – let the bananas ripen until the skin turns completely brown
SCS Pure Creamery Butter – Salted
Giant Premium Fresh Eggs (60g each)
Prima Plain Flour (you can use cake flour too)
Bake King Baking Powder
Arm & Hammer Pure Baking Soda
SIS Brown Sugar
SIS Caster Sugar

Using ang bak jio really makes a huge difference. I do not recommend using Cavendish bananas that we can easily find in all supermarkets here. They’re just not great as they are not sweet enough and the banana taste is rather mild.

You’ll need overripe bananas for this banana cake recipe

I bought a bunch of ang bak jio that wasn’t very ripe yet – more green than yellow. Left it out on the counter top for about 6 days till the skin turned yellow with brown flecks. I then tranferred the bananas into the fridge and left them in for another 5 days till the skin turned totally brown. Overripe bananas with soggy flesh like these would be the best for this recipe!

If you like old-school traditional banana cakes, you have to give this banana cake recipe a try! 🙂

Traditional Banana Cake Recipe

8 slices

330g banana flesh, mashed with a fork
60g salted butter, melted
3 x 60g eggs, at room temperature
130g plain flour
1 tsp baking powder
1/2 tsp baking soda
50g brown sugar
20g caster sugar

Preheat oven to 175 deg C. Line a 9′ x 5′ loaf tin with parchment paper.

Using a cake mixer or hand-held mixer, beat the eggs at medium speed for 10 seconds.

Gradually add both sugars in 3 batches and beat the eggs at high speed.

Continue beating for another 3-4 minutes or till the mixture turns thick and fluffy.

Sift the flour, baking powder and baking soda into the mixture.

With a spatula, fold in the flour till there is no visible white streak.

Pour in the melted butter and gently fold it in till fully incorporated.

Finally, stir in the mashed banana. Do not overmix.

Pour the mixture into the lined tin. Place on the middle shelf on the oven and bake for 50 minutes.

Tags: best banana cake recipe moist banana cake