Dear husband requested me to bake a cake for him to bring to his office. Initially he let me decide on what I wanna bake but next day, he came back with the requested by his staff. They want the banana cake that I baked for them 1 year ago when I just started baking. They still can remember how delicious this cake was even it had been a year and also after tasted so many of my baking :).
Even though I wanna explore and try new recipe but since the request came in, I just need to grant their wish so I went ahead to bake this banana cake.
So coincidentally, my brother also mentioned to me recently that this banana cake is still his favourite. Hmmm... may be he is hinting me to bake one for him? hee hee hee...
For this time, I didn't place the slice bananas on top of the batter cos probably due to the moisture of the banana slices, the small area of cake around the banana slices always being too wet. I do not wanna bake too long cos afraid might over bake the cake so just omit the deco of banana slices to solve the problem.
I baked the cakes into 2 cake tins, one for dear husband's office and one for own consumption.
Ingredients: ( for one 8" x 3.5" x 3" & one 9" x 4" x 3")
250g salted butter
1 1/2 cups castor sugar (I will reduce the sugar depending on what type of banana that I used and how ripe the bananas are)
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana (about 3 del monte bananas)
2 cups plain flour (sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)
Method:
1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence and milk and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin.
5. Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
6. Cool cakes in the pan then remove. Use a sharp knife to slice and serve
Verdict?
The cake is still as delicious as what my memory can recalled, soft, moist and full of the fragrant of banana. Yummy Yummy!
I like the flat surface of the cake.
ReplyDeleteHow did you do that??
so soft and moist....could make muffins out of this!
ReplyDeleteI like banana cake too! May be I shall try out different recipe now because I've been using a same recipe for few years. Your banana cake looks real moist and soft. Thanks for sharing!
ReplyDeleteEllerinize, emeğinize sağlık. Çok muhteşem bir görüntüsü var. Çok leziz ve iştah açıcı.
ReplyDeleteSaygılar.
Hi Jess,
ReplyDeleteLike Wendy, I am amazed by the flat top too. I like loaf cakes with flat tops. Mine always have a big slit at the top.
Did you use overripe bananas for the cake? whenever I buy bananas, I will tell my family members not to eat them (or at least leave a few for me to use) and wait till they are overripe.
Makes me want to do a banana cake soon. My brother is begging me to do a banana chocolate cake again.
zhuoyuan
can see this banana cake is very moist just from the picture, well done.
ReplyDeletehmmm...nice banana cake . guess i wanna bake one soon.
ReplyDeleteLovely and moist and I admire the flat top!
ReplyDeleteWow...that looks really soft and moist. Must be better than cake shop. If only I can have a piece now! Would be so good with a cup of tea...mmm. Thanks very much for sharing. MaryMoh at http://www.keeplearningkeepsmiling.com
ReplyDeleteEvery baker has a good banana cake recipe, and I see yours now. Looks really soft and yummy. ;) My MIL just pass me a bunch of bananas, looks like I too have to make some banana cake soon, lol. ;)
ReplyDeleteThe cake looks so moist & beautiful! Anyone asking for more from your hubby's office? hehe... Have a wonderful evening.
ReplyDeleteCheers, kristy
Wendy, I didnt do anything leh, I think is the recipe itself do the magic ba. This is the 1st recipe I used when I started to bake, you can imagine this cake is how easy to manage since 1st time baker can baked a beautiful cake out just based on the recipe. So far, my every bake of this recipe, came out flat and smooth top, no crack at all.
ReplyDeletethanks Jelena & Fuat.
ReplyDeleteGrace, I love banana cake too. This is the only recipe that I had tried so far, too good for me to take risk to try another recipe but after a year, I am thinking I shd give a change liao :). So probably we just swot the recipe hahaha...
ReplyDeleteZY, yes I used very ripe bananas. I am like you, I will ask my helper to jaga the bananas I wanna use for baking, if not it will end up in my fil or daughter's stomach hahaha....
ReplyDeleteMy brother love this banana cake too, I think I better bake one for him too :)
thanks Sonia & Busygran :)
ReplyDelete苏联妈妈, if you like rich banana cake, you can try this recipe, you wont be disappointed since 10 out of 10 tried this cake gave compliments even my health consious colleague :)
ReplyDeleteMary, it is better than cakeshop (oh I am so thick skin hahaha...). If you like banana cake, you shd try it and you will know :).
ReplyDeleteBee Bee, I used to bake so many bananas cake cos too many overripe bananas at home and eat until we scare hahaha... May b ur mil wan u to bake her banana cake? My mil used this trick b4 :P
ReplyDeleteKirsty, yes there was request but need to queue :p
ReplyDeleteThis banana cake looks nice and moist. So kind of you to bake it for your hubby's colleagues! I do too, once in a while!
ReplyDeleteThis recipe came just in time, I have banana at home right now, if my family didnt finish it, will definitely try this out ^_^
ReplyDeletethanks No-Frills Recipes. I guess most bakers are nice & generous to share good food to others :p
ReplyDeleteneyeeloh, let me know whether you like the cake if you bake it :)
Jess....I love banana cake that is soft and moist and yours looks delish. Will try your recipe when I have banana at home :) Have KIV this. Thanks! :)
ReplyDeleteJess, I started out baking with bananas ... one of my first bakes was banana bread ... then muffins ... but not yet tried cake. I always assume those calling for creaming method yield similar texture, as in cakey, be it a quick bread or cake. I've been making mine the dump-and-mix method though. I need to try out creaming method for my banana cake/bread/muffins/cupcakes. =D
ReplyDeleteYour banana cake looks so good with the specks within! Yea, but it's funny why the top came out flat!!?? But still can see the split on top! Amazing!
Been eons since I last made something banana-ish! I saw one on SSB's too not long ago. Will make one soon, but will have walnuts thrown in as I love the combo. Thanks for reminding me, this is a second reminder of a banana-ish bake. Haha! 我人老了，要人家經常提醒我。哈哈！But firstly, need to buy and wait for bananas to ripe!
Elin, do let me know whether u like it or not if you try the recipe ^o^
ReplyDeleteThat's delicious! I love banana bread and they are really good 2nd day after baking.
ReplyDeletePei Lin, I am typical Singapore, very kiasu. When I searching recipe for my "virgin" bake, I made sure the receipe is yummy and easy. I was then not familiar with food blogs but I frequent one of the mum's forum alot and the recipe was found there. The reviews were so good and claimed to be easy to bake and what's more, banana cake is my favortie.
ReplyDeleteThe successful of 1st bake really rised my confidence, I was so lucky to lay my hands on this recipe. If I use other recipe that sensitive with folding (which you know lah I am sucks at it hahaha) I might be giving up baking liao :P.
Seem everyone is amazed with the flat top, I totally clueless how it happened heeheehee... I also saw the spit top, I didnt realise it when I sliced the cake, funny.
老? u or me? my memory is so much worst, think must buy ginko supplement liao :)
Yes Angie, I love to eat when it gets older :P
ReplyDeleteJess, once and for all, DON'T call yourself as "kiasu!" That's a bad stereotype of Singaporeans, ya know! You haven't seen LC Malaysians! I can be one if you want ... LOL! There are good and bad everywhere you go ...
ReplyDeleteThe banana cake has such a nice interior! They are so speckled, i never managed to get mine to look like yours ( could it be the type of bananas used? )
ReplyDeleteIs the sugar that you used already reduced? Or thats the original?
banana cake is one of my favourite cake and you got it baked so perfect!
ReplyDeleteYour cake looks so moist...! I prefer apple cake but I wouldn't refuse a slice of your banana cake either ;)!
ReplyDeletei oso want to bake nice nice banana cake! thanks for sharing the recipe
ReplyDeleteBanana cake is always delicious and this one looks so moist! Yummm-o
ReplyDeleteok ok Pei Lin, for you I dun name myself kiasu anymore :p. BTW wat is LC?
ReplyDeleteYan Ee, I think shd be the recipe itself cos I used diff types of bananas, result came out almost the same except I prefer Del Monte bananas.
ReplyDeleteThe sugar has reduced, I ve the habit of reduce sugar from any recipe most of the time. I think for this time, I reduced to 1 cup cos the bananas was very very riped.
Thanks Bigboy Oven & Evan.
ReplyDeleteThanks Cooking Gallery, oh I prefer banana cake than apple cake but I am thinking to try baking apple cake next time :).
Carrie, try this recipe cos I have shared to many friends and all of them like it a lot too :).
Hi Jess, so sweet of yur DH.
ReplyDeletethat banana cake looks so yummy, may i have a slice with my kopi-o now.
banana cake is the first type of cake that i learn to bake. It has been a while since i last bake banana cake liao !!
Jackie, of course you can ve it :) Go ahead and bake it if you are craving for banana cake :P
ReplyDeleteNo matter how many fancy cakes i've eaten or baked, banana cake somehow holds a very dear place in my heart.
ReplyDeleteI want a slice please :)
You really wanna know ar? It's a bad and rude word, of Cantonese origin I believe. Hopefully, there are no kids looking at my comment here: LC is "lan si," which means snobbish and rude.
ReplyDeleteCan moderate this message of mine, delete it bah ... Not good leh. I have too many Canto bad words in my brain, too contaminated. LOL!
This looks like a perfect banana cake. It's a cake everyone seems to love and yours is a great recipe. I hope you are having a good day. Blessings...Mary
ReplyDeleteoh Jess, that Banana cake looks amazing!! so moist and delicious, certainly a wow!!!
ReplyDeleteI love how the banana turns purples when cooked. It gives the banana bread an extra interesting dimension! Banana bread toasted with butter is amazing!
ReplyDeleteWow, it looks amazingly soft!
ReplyDeletePei Lin, I ve many bad words for hokkein too hahaha....
ReplyDeleteThanks Mary, Chef Dennis, Amy & Pigpigscorner :).
Hi... chanced upon ur blog.. can i check with you.. 1 and half cup sugar = how many grams?
ReplyDeletesorry for the question..
Hi Lilin, 1/2 cup of sugar is 115g, you may go the following url to check the baking conversion :).
ReplyDeletehttp://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
Hi Jess.. I tried the recipe.. but my cooked cake have patches of kueh like patch.. any idea why..
ReplyDeleteAnd i dint achieve the "strands" of banana in my cake...u mask the banana till wat status?
Hi Linlin
ReplyDeleteIf is kueh like patches probably you have overfolded the batter, so far I nvr encounter this in this banana cake but for other cakes like chiffon & honey cake.
I mashed the banana until like mashed potatoes, not seeing any lumps. Are you using very riped bananas? I think the more riped bananas you used, you will have more strand of bananas.
Hi Jess.. ok will try it again... I guess sometimes I do not have the patience to fold in the batter.. coz i will see kueh like patches.. normally u will fold in the flour by 2 batches or u just fold in all together?
ReplyDeleteHi Linlin, folding is one of the crucial part for baking cakes, you have to fold your batter gently so your bakes will look and taste good.
ReplyDeleteI will fold in flour at 3 times in the batter instead of mix all in.
Hi Jess
ReplyDeleteI tried out your receipe but using sunflower oil. The cake is really soft and moist.Thanks.
AdeL
Hi Jess,
ReplyDeleteDo you leave it to cool completely in the pan?
I cooled like half an hour and unmold, thinking I can leave it to the rack and cool further more.
Most of the cake are stuck on the pan. :(
Can you provide some tips / share on how you do the unmoulding or face any similar problem?
The cake is super soft and nice though. :) haha...
Hi AdeL, thanks for trying out the recipe and glad you like the cake.
ReplyDeleteHi Hanushi, thank you for trying out the recipe snd glad you like the cake. sometimes I unmould the cake next day if I bake at late night that I need to go sleep, sometimes I unmold 10 mins or so after bake. So far no prob cos both side of the cake will shringe and I usually will lay grease paper at the bottom, grease the entire cake pan generously with butter. Perhaps next time you can use grease / baking paper to lay on the bottom and sides to ease the issue. Hope this helps :).
ReplyDeleteHi Jess,
ReplyDeleteThanks for enlightening me on the unmoulding. This recipe will be a keeper for me as well... :)
Cheers!!! :)
Just made this today and it was great! It was my first time baking too. Thanks for making the recipe so easy to follow!
ReplyDeleteIt looks delicious. If I just want to bake one tin, can I half the ingredients.
ReplyDeleteHi Anonymous, you definately may halve the recipe if you intend to bake smaller portion.
ReplyDeleteHi and thank you for sharing this wonderful recipe. I baked my banana cake accordingly and it came out super fantastic and so delicious. All our family shared and enjoyed it very much:) I will always use this recipe.
ReplyDeleteHello Jess, I saw your picture on this link http://en.petitchef.com/recipes/dessert/soft-and-moist-banana-cake-fid-989369?related
ReplyDeleteYour banana look so delicous, just like heaven treats. I very much love this type of banana cake, and I finally found your recipe here. I will try your recipe this weekend, and let you know how is the result.
Hi,
ReplyDeleteDo you think i can use this recipe to bake banana cupcakes?
Also, did you use salted or unsalted butter?
Cheers,
:)
Hi Pam
ReplyDeleteDefinitely you can, to bake into cupcakes, reduce the baking time to 20-25 mins.
Hi Jess,
ReplyDelete1 1/2 cups castor sugar (I will reduce the sugar
1 1/2 cups mashed banana (about 3 del monte bananas)
2 cups plain flour (sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)
Based from this above measurement ingredients, can you let me know 1 1/2 cup castor sugar is how much grams ? and also others (2 cup plain floor) the grams is equal to ?
and 1 1/2 cups mashed banana is equals to how many gram?
Thx. :)
Hi Apple,
ReplyDelete1 1/2 cup castor sugar = 340g, normally I will reduce to 250-300g depending.
2 cup plain flour = 220g
As for mashed bananas, I didnt weigh so I am not sure what is the weight, I used those measuring cup to measure. I normally used about 3 medium size del monte but sometimes the type of bananas or size are various so I didnt really follow the exact amount, sometimes I put in more.
Hi Jess,
ReplyDeleteNoted..and thanks ya..
let me try it
Hi Jess,
ReplyDeleteBtw, if 1 1/2 cup mashed banana, around what is the weight/cup measurement?
By the way, you use fork to mash it?
Hi Apple so sorry I am not able to tell you the weight of banana since I never weigh b4. Actually you do not need to be precise on the weight of bananas cos for me, only 1st time I followed exactly to use the cup n measured, subsequently, I just aga aga put 3-4 bananas depending on size, all turned out great.
ReplyDeleteOh yes, I use the back of the fork to mash bananas.
ReplyDeleteHi Jess,
ReplyDeleteGot it..let me try it out..
Thanks ya :)
Hi need to check, Cream butter and sugar in a mixing bowl.How should the mixture look like?
ReplyDeleteHi Anonymous, below pls find the photo of the mixture that I took from internet :
ReplyDeletehttp://zoomyummy.files.wordpress.com/2009/12/melting-moments-cookies-whipped-sugar-and-butter.jpg
Hi Jess
ReplyDeleteAfter i beat the sugar n butter, mine mixture become creamy but not your sticky n creamy mixture. Is it because i dint beat long enough or i beat too long?
Hi Anonymous, if your mixture is too creamy, perhaps is due to the butter to soft? cos sometimes when I over soften my butter, my mixture will be more thin and creamy. How is the outcome of your bake?
ReplyDeleteJust tried your recipe. It's the best! Came out moist, the way I envision good banana cake recipe should be. Kudos and a BIG THANK YOU.
ReplyDeleteHi SY Thanks for trying the recipe and glad to learn that you like the cake.
ReplyDeleteI baked it this evening... It was nice but having checked it after about 50 mins it was already slightly overcooked. As if 180C in a fan oven was a bit too hot. Or maybe I did something else wrong?
ReplyDeleteHi Brian, each oven is different so normally what I do is I will adjust my oven temperature accordingly. BTW for my oven, I dun use 180C even recipe indicate 180C cos my oven is hotter. And I will normally check the cake 10-15 mins before the indicate baking period. May be you can give it a try again using the above method? Thanks.
ReplyDeleteHi Jess,
ReplyDelete1. I wanted to add more banana flavor in the cake so instead of 3, I used 4 bananas (total weight of 4 bananas without skin 260g). But the cake did not rise much and mashed bananas fell bottom of the cake caused the cake to be very dense. Do you know what could be the reason? should I reduce the amount of bananas to 2 or 3?
2.I only have a hand mixer. can use hand mixer to blend banana into batter? or spatula to mix?
3. use spatula to fold in flour in 3 batches?
4. what could be the reason that the cake raised in the oven and deflated after removed from oven to cool on wire rack?
5. to measure the milk, is it ok to use normal stainless steel spoon to measure?
TQVY
Hi Anonymous
ReplyDelete1. If you want to have more banana flavour, you have to make sure to use very very ripe bananas or you may add 1 tsp banana essence cos sometimes not necc that more banana will increase the flavour, it also depending on the type of bananas used. I used 3 bananas and the cake is very flavourful.
As for the mashed bananas to fall at bottom, did you mix well with the batter? cos so far the mashed mashed bananas are quite well spread for me.
Perhaps next time you just stick to the exact measurement of 1.5 cups of mashed bananas to see the result. Pls use those baking measuring cup.
BTW pls make sure the bananas are well mashed.
2. I used spatula to mix the mashed bananas into the batter.
3. yes I used spatula to fold the flour into the batter.
4. there are a few reasons that the cake deflated :
- incorrect oven temperature
- over mix the batter
- too much liquid (too much mashed bananas may be the caused)
5. I am not too sure whether can use normal spoon to measure since I never use before but I reckon should be alright.
This is a perfect banana cake... Ive been trying out other recepies but this is the perfect one... Tks for sharing all my family love it..
ReplyDeleteHi, can i use frozen bananas?
ReplyDeleteHi, can i use frozen bananas to make this cake?
ReplyDeletebest banana cake recipe i have tried, i cut sugar to a cup and may cut it further to 3/4 cup if bananas are sweet .... will try more of your recipes
ReplyDeletehi I baked the banana cake using your recipe and my husband loved it. I got 3 aluminium loaf pans out from your'recipe. it's very moist and the sweetness is just right. thank u so much.
ReplyDeletesimply divine and scrumptous
ReplyDeleteHi, I just found your rep and i m trying it out now :-). I m not much of a backer but i m learning since i have two toddlers, we love food and we love garden and my little girl love dress up too, check out my site if you have little girl who love to dress up like my wee girl :-) http://www.currentchic.com/ you might find something she like. I will post again and let you know how my cake turn out. It smell good so far :-)
ReplyDeleteMy cake turn out perfect! :-). It's bigger then i thought and it's so moist, my little girl can eat the whole lot if i let her :-). If any one know an easy rep for making mince pie with mash potatoes, please leave me a message at my website http://www.currentchic.com/ thanks.
ReplyDeleteLove it. Tried it. Able to bake it into 2 baking tins. Thanks for the recepi. It's really moist and delicious.
ReplyDeleteI admire your moist & soft banana cake. Looks delicious. I tried your recipe but it doesn't turn out like that. I don't know what's wrong. I did it for so many times and the result is still the same. Can u help me please? Thank you!
ReplyDeleteHi, may be can you enlighten me what exactly wrong with your cake? cos this is a very easy cake, I started baking with this cake and there is no failure after umpteen times baking this recipe.
DeleteHi Jess
DeleteThx for the wonderful recipe...tried and it was sooo delicious (derailed my diet plan). However, my cake split on the top...may I know what was the possible reason? Thanks again!
Hi mykono, so happy that you like the cake. As for the cake split on the top, you may refer to here for answer http://www.ehow.com/facts_5818714_reasons-cake-splitting-top.html.
DeleteHi Jess, I baked this. This is not the fluffy type of banana cake, correct? My hubby loves it but I thought it was quite dense and oily to my liking. :)
ReplyDeleteThanks,
Ally
Hi Ally, thanks for trying the recipe. Too bad this cake doesnt suit your taste bud. This recipe is not spongy type but it did yield fluffy and soft texture. If you are looking for spongy kind like sponge cake, you may look at this http://bakericious.blogspot.sg/2012/11/banana-sponge-cake.html, this is good recipe too.
DeleteTried this recipe for my son's birthday cake, and the result was fantastic, all my friends can't stop talking about it, even though I reduced the amount of sugar to 1 cup, it came our lovely. Thanks for sharing this wonderful recipe.
ReplyDeleteAbsolutely simple and so delicious! Everyone loves it! Do you have a butter cake recipe similar to this? Thanks so much for sharing this! You're the best :D
ReplyDelete