Thursday, March 23, 2006

Banana Cake




Ever since a friend of mine asked for a banana cake recipe, I have been looking for a good one to pass on to her. I finally managed to get out the family one which we used to make in a round ring cake tin. It's extremely simple since it uses a one bowl method and idiot proof (I think) since all you do is mix the ingredients. Mine turned out pretty nice except it was not moist enough as I used the wrong egg size - my mother could not remember if it was three medium or large eggs, it turned out to be 3 large eggs.

The best thing about banana cake is you need to leave the bananas to ripen a while for it to get really nice and fragrant so it's ideal for using up leftover bananas. Nothing also beats the lovely smell you get when you are baking it. We are not too sure about the origins of the recipe but it seems to have been passed from a friend to my mother. Note how ancient it is as it still uses ounces rather than metric measurements.

Banana Cake

3 bananas - approximately 8 ozs (mashed)
3 beaten eggs
6 oz sugar
8 oz plain flour
1 teaspoon soda bicarbonate
1 teaspoon salt
4 oz melted butter or oil
1 teaspoon vanilla essence

Butter and flour the cake tin. Mash the bananas in a measuring cup. If you like pieces of bananas in your cake, leave some bigger pieces intact. Mix the egg and sugar in a bowl until it is well mixed with a hand beater. Sift the flour, soda bicarbonate and salt together. Add mashed banana and mixed egg to flour mixture and mix together with the hand beater. Pour into the prepared cake tin. If using the round ring cake mould, bake for 40 minutes at 180C. I used a loaf pan which took about 50 minutes at 180C. Test the middle of the cake to check if it's cooked before removing from the oven.

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12 comments:

Rosa's Yummy Yums said...

This banana cake looks very moist and terribly yummy!!! I can smell it from here...

carcar said...

hey ger, get to know your blog frm chen's link! wow good photo u have here! thanks for all the recipe and useful like sharing! will explore more later :D

by the way, i'm a kay-el ger too :)

fooDcrazEE said...

boo frm Kl meh ? lolz

boo_licious said...

rosa - it's nice! very moreish stuff.

carcar - hi! welcome to the blog of food. I'm not exactly from KL, more of a PJ girl except I live in KL now.

Foodcrazee - I'm from PJ even though born up north.

APRILCHERRIE said...

war war.. really long time didn't eat banana cake edi.. i wann i wann

Anonymous said...

so when did you add the oil and vanila essence?

mizying said...

hello, i'm a malaysian girl studying in UK and i miss the market/pasar malam type of banana cake so much!! does this recipe make a cake that tastes like those at the market/pasar malam? thank you!!

putput said...

hey..i tried your recipe, but i'm wondering, when do you put the melted butter? because you don't mention melted butter at all..

Samuel said...

terimah kasih boolicious.
I used to live in PJ too. Menara batik apartment....i was too young to remember. haha and frasier tower. anyhow, thanks for the recipe. I was wondering what to put out at my buffet tomorrow.

btw, ounce measurements are common measuring method in US. so this makes my life so much better

Farah Hani Abdul Rahim said...

I just tried this recipe earlier today, it's REALLY delicious! Thank you for sharing :)

Anonymous said...

i've tried and it worked. Usually i suck at baking but this is really easy..tq for the recipe..:)

sathiarani said...

tried the banana cake recipe.turned out very well..did a little modification, i used banana essence and blend the bananas instead. nevertheless it turned pefecto...thanks for sharing.

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