Banana Cake

I started to bake banana cake since 2 years ago. That is after Hub’s colleague, Mr. J, requested him to buy banana cake at KLIA when he was in KL for his monthly meeting. Hub also bought a couple of loafs for us but we were not impressed with it. We seldom buy cakes from the bakery because Hub and the children only prefer homemade cakes.

I’ve made this a few times now and can say for sure that this is my favorite banana cake. In fact, ‘incredible’ was the word Hub used.  It’s quick and easy. I’m looking forward to making this again for Christmas!

For this particular recipe, I use the Pisang Emas (Lady Finger banana). If I can’t find them then I would use the Pisang Berangan (Lakatan banana) or the Pisang Keling (Bluggoe banana). Pisang Emas is sweeter and its texture is very soft making it the best choice for banana cake. Overall, this is quite a simple recipe for classic banana bread.   The cake is super yummy even my mother likes them. The cake stays so moist 2-3 days after, if it lasts that long..LOL This recipe is definitely a keeper.

The smell of banana cake baking is amazing!  Yes, nothing beats the smell of fresh banana cake in the oven!

Banana Cake

(Adapted from Azie Kitchen)

Ingredients

6 pcs Pisang Emas (Lady Finger banana) – mashed

1 cup castor sugar

1 cup corn oil

4 whole eggs (Gr. A / B)

1½ cup all-purpose flour

1 tsp soda bicarbonate

1 tsp baking powder

1 tsp vanilla extract

Directions

Preheat oven to 170C (338F) and place oven rack to middle position. Grease two 9”x4.5” loaf pans with butter and line the base and sides with baking parchment. Set aside.

Cream the sugar, eggs and corn oil for 3 – 5 minutes until light and fluffy. Stir in the mashed bananas.

Sift together the flour, soda bicarbonate and baking powder. Fold in the flour mixture with a spatula.

Stir in the vanilla extract then divide the batter among the prepared loaf pans and bake for 15 minutes or until the top starts to turn slightly brown.

When the top has turned slightly brown, lower the oven temp. to 150C and continue to bake for 45 - 50 minutes or until a toothpick inserted into the center the cake comes out clean. Leave to cool and enjoy.