Everyone loves a piece of moist and fragrant banana cake. It’s so good you can have it anytime – breakfast, afternoon tea, as a snack or in a picnic basket.
Many types of bananas are grown in Malaysia, but the best variety for this banana cake recipe is the local pisang emas, also known as golden bananas or gold finger bananas in English. Pisang emas is small and dense in flavour, and emits a wonderful aroma when baked or fried. We advise using very ripe golden bananas for baking banana cake for a stronger aroma and sweeter taste. If you are unable to find golden bananas, you can use berangan or Cavendish, just make sure they are very ripe.
We advise using very ripe golden bananas for baking banana cake for a stronger aroma and sweeter taste. If you are unable to find golden bananas, you can use berangan or Cavendish, just make sure they are very ripe. This banana cake uses quality QL Omega eggs, which contain 50% less cholesterol than ordinary eggs in the market, so that you can enjoy your banana cake with peace of mind.
Serve it as afternoon tea, breakfast, or pack in your children’s lunch box or as a picnic basket on a family outing. Everyone will sure to devour it in no time!
|5||very ripe golden bananas (pisang emas), mashed|
|1 cup||soft brown sugar (approx. 130g)|
|1 cup||vegetable oil (such as sunflower, corn, canola)|
|4||QL Omega eggs|
|1 ½ cup||plain flour (approx. 200g)|
|1 tsp||baking powder|
|1 tsp||bicarbonate soda|
|Pinch of salt|
|1 tsp||vanilla essence/extract (optional)|
- Preheat oven to 170 C. Line a rectangular loaf tins (approx. 8.5 x 4.5 x 2.5 inches) with parchment paper or greaseproof paper.
- Sieve plain flour with salt, baking powder and soda bicarbonate, leave aside.
- Beat soft brown sugar, eggs and oil with an electric mixer for approximately 4 to 5 minutes until well combined.
- Beat in mashed bananas and continue to beat until evenly mixed.
- Fold in flour mixture bit by bit using a rubber or wooden spatula or a large metal spoon. Then mix in vanilla essence/extract if using.
- Pour the batter into the loaf tin and bake at 170 C for about 30 minutes, then reduce to 150 C and continue to bake for another 20 – 25 minutes until a skewer inserted in the centre comes out clean.
- Remove from oven and leave to cool on a cooling rack.
- Overturn the loaf tin, peel off the parchment/greaseproof paper. Cut and serve. The cake is best eaten at room temperature.