Best Banana Cake Ever
Posted on 10. Nov, 2008 by Maya in Food
Don’t you just love the smell of baking banana cake?
(OK. if you hate bananas, this post is not for you. Stop reading now. If you love bananas, then read on for you will find a recipe so simple you’ll run out right now to buy some to make this cake.)
I do. I love bananas fresh but also when bananas turn overly ripe, as they tend to do in our warm Malaysian weather, don’t throw them out. I know soggy, ripe bananas aren’t the best looking items to cook with but wait a minute and you will know why.
Bake a banana cake with soggy ripe bananas and you will have a luscious, moist, 100 per cent lovingly homemade banana cake par excellence (OK, and I am also running out of bloody superlatives here).
Bananas freeze well so even if you’re not in the mood to bake a cake anytime soon, they can sit in the freezer for sometime.
I have made this banana cake so many times I’ve lost count. And unlike my bread baking adventures which can be counted on the fingers of one hand, this one is a sure winner. Unless you don’t like bananas, in which case I cannot help you.
Marsha, my cyber buddy, asked for this recipe so I gave it to her. She promises to courier to me if it is hard as a rock. I assured her, no, I guaranteed her – this is a no-fail cake.
If I can make it, anyone can. After all, look at me. I am not the best baker around – I tend to go for shortcuts if I can (like cake premixes but after sometime I gave up on those as the cake tastes fake!)
OK, for this banana cake you will need:
150 gm sugar
150 gm butter
150 gm self raising flour (with a pinch of sodium bicarbonate)
3 eggs, beaten
1 cup of ripe bananas, mashed
First you cream the butter and sugar. I used to beat them by hand with a wooden spoon for about 15 minutes. Then I got a hand mixer so that made it even quicker.
With a hand mixer, you take about 5-8 minutes on a medium speed. Then slowly pour in the egg, bit by bit. You don’t want the whole thing to curdle like taufufah. I usually pour in the egg about 3 times, each time mixing it well into the creamed butter and sugar.
Once the eggs are all in, use a metal spoon and fold in half the amount of flour first. Fold lightly. Add in the whole cup of bananas. Then add in the second half of your flour. Don’t overfold.
Pour batter into a greased tray that’s lightly coated with flour. I don’t line my tray with greaseproof paper – too lazy for such dainty stuff.
Bake in a preheated oven at 160 C for 20 minutes (using bottom heat) and after that 10 minutes (using top heat). I know ovens can be strange so your oven may take a little longer or a little less. So the final test lies with your equipment. The test of a done cake is a skewer inserted into the middle of the cake and comes out real smooth and clean, no batter bits stuck.
Cool, cut and serve.
That’s it! A superbly yummy cake (which can be cut into 24 pieces) and eaten in a jiffy.
Try and do tell me how yours turned out, OK?






32 Comments
cleffairy
10. Nov, 2008
Maya, your post is going to make me cry and grow frustrated, cuz I am damned until the next life because I can never bake any goods. They turn horrible and most definitely, inedible Sigh… I’m green with envy with your cake. they look very nice and beautiful and scrumptious! Looks like will go well with tea too.
Sedihnya!
Vern
10. Nov, 2008
Mugging. Hungry. Read Post. Hungrier.
Better let me try some when I’m home.
Maya
11. Nov, 2008
@ Cleffairy: Oooh, then you MUST try this recipe. Me as bad too. I have not much patience for most baking (hence, I do not try to bake muffins or cookies) but this cake is really gila senang.
@ Vern: Hmmm, maybe I will bake some for you. Not comparable to your mom’s canggih punya cakes and tartlets lah.
Domino
18. Nov, 2008
The cake looks yummy and the recipe sounds really easy. But I need to get an oven first. So, what type of oven do you use?
Maya
18. Nov, 2008
Hi Domino: I use this cheap oven I got from TESCO a year ago. It’s the small box like thing – looks like a microwave. It’s about RM100. I have another easier, yummier chocolate recipe to share later…just made it a few days ago. It was such a success I could not believe it!
Domino
18. Nov, 2008
Tesco atau Teso Extra ? What brand ? Or maybe you can upload your oven photo in the post on your yummy Choc cake. Just want to make sure I get the correct one. Thanks!
Mayakirana
19. Nov, 2008
Domino: Haha, if you really want to know the exact brand, it’s some no name like Osaki bought from Tesco Extra, Jalan Sungai Dua, Penang.
I shall take a pic of my trusty but cheap oven in my next post then! Until then, hang on
Domino
20. Nov, 2008
Shall check it out at the store today, Thanks!
Madison
13. Dec, 2008
Lol I was going really well with this recipe when I realized I had no bananas
haha instead i had two Oreo packets left and some chocolate and just used that instead LOL delish.. Would of liked banana cake though
Maya
16. Dec, 2008
Hi Madison: Wow…what a good substitute for bananas. I will try your new recipe the next time I am out of bananas. It sounds delish as it is. Try bananas and let me know how the cake turned out ya?
Violet
18. Dec, 2008
May I know what size tray is used for this recipe?
Maya
19. Dec, 2008
Hi Violet: I used a square cake tin, 21 cm by 21 cm. Its depth is 7cm. The cake comes up to half the height, so the finished cake is around 3.5cm high and 21 cm wide. Hope this helps. I bought the cake tin from Tesco.
susin
13. Jan, 2009
just finished baking 2 trays of your banana cake using your superb easy to bake recipe. thx a lot. I followed just the way u instructed. voila. they both turn out well n nice. no flaw at all. thanx again maya.
just to share wt u i use bluekey self raising flour n guess whar?….farmcows salted butter. try it out gals. follow strictly maya’s imstruction n you will never go wrong.
Maya
13. Jan, 2009
Hi Susin: GREAT! I love it when people get yummy results from their baking adventures. That’s why I am always so pleased if a recipe recommended by a friend goes well – because I can ‘eat’ the results. Thanks again for your feedback. I use Blue Key self raising flour too. As for butter, I use Anchor Salted butter.
Pass on the recipe to others. Must share good recipes!
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YP
21. Aug, 2009
mmh, i will try to do it
Liza Masrina
01. Sep, 2009
Hi! I tried it today. Its simple and easy.. added some sultanas into the batter and some vanilla essence. Turned out really great! Thanks for sharing this recipe and fyi, I was linked to your blog via google search!
Maya
02. Sep, 2009
Hi Liza: Thanks. It’s always nice to hear feedback that the cake was easy to make (top criteria for me coz I am such a lazy bum and I have no time to mess with complicated recipes!). I have just tried a banana muffin recipe and it rocks. It’s also easy to make and I didn’t even need to drag out my hand-mixer. Will be sharing this recipe sometime soon so check back ya? Thanks for visiting Mayakirana.
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raji
27. Nov, 2009
i wonder what banana’s you used is it beranag,tq
raji
27. Nov, 2009
hello maya,may i know what banana’s you used coz i am gonna try it asap!
Maya
27. Nov, 2009
Hi Raji: I believe I used pisang emas. I always buy pisang emas when I am at the market.
They’re sweeter and very moist if you let them ripen a bit.
Hoong Ling
07. May, 2010
wahhhh I cant believe when I typed Banana Cake, this post came out the FIRST in google and then is my FRIEND’s blog!!! Hey, thanks for the recipe… trying out for Mother’s Day….
Maya
07. May, 2010
Hoong Ling – Hey, nice to see you here. Try the recipe. It is super easy and super delicious. All my friends have tried it and they give it a thumbs up!
Rachel
20. May, 2010
I just made this! It’s lovely! I added a pinch of cinnamon and it tastes great! Thanks for such a simple and tasy recipe
Maya
24. May, 2010
Rachel, I am glad to hear it turned out great. I’ve had a number of ‘independent’ testers for this recipe and everyone found it easy and simple to make, even those who consider themselves totally inadept in the kitchen. I am now testing a cream cracker cake recipe – using the steamer. Using different brands of cream crackers makes the cake taste different too.
syafiq
01. Aug, 2010
hi
I would love to try
Fiona
14. Aug, 2010
I’ve just finished making it and it looks awesome!It’s still cooling down so I don’t know how it tastes like yet but it sure does smell good! =D
Maya
16. Aug, 2010
Fiona – I hope the cake tastes as good as it smells. Happy eating!
Thai
29. Aug, 2010
I stumbled across the recipe online. I made the cake for the first time 2 months ago according to your recipe. It as a smashing hit and i was thinking about baking it again for a long time.
I made it again today as I had riped bananas but as im on a diet i used only 1/3 of the butter, and sugar.
It was still so yummy anyways
Maya
29. Aug, 2010
Hi Thai: I am so pleased that the banana cake turned out well even with less butter and sugar. I try this recipe with all types of bananas – but I personally prefer the small yellow bananas with thin skins. I tried it once with another type of pisang – a pale fleshed banana – but the sweetness wasn’t as good as the small yellow type. Anyway, keep experimenting with the sugar quantity if you have riper bananas.
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