I really loved traditional plain banana cakes in the 1980s. Confectioneries and bakeries then did not have fanciful breads and cakes like today so I was easily satisfied with just a little treat of a slice of banana cake.
Moist and soft with a strong banana taste. The exterior was always brown and oily to the touch. Yum. 😋
I remembered there were two old-school bakeries in the neighbourhood that I grew up in and I would often stop by the shops after school just to buy ham bun, egg tart, custard puff and banana cake. These 4 items were my Four Heavenly Kings (四大天王), haha.
Ahhh, so nostalgic. 🙂
So when K came over the other day for our girlie catchup again, I decided I would make classic banana cake for tea. You’ll notice in my recipe, I had used plain all-purpose flour and corn flour. That was because I didn’t have any cake flour on hand. The corn flour was added to give the cake a softer texture (as compared to using all plain flour) but if you have cake flour in your pantry, go ahead and use that as it would be most ideal.
Anyone wants to join us for tea? 😉
- 220g plain flour
- 30g corn flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 130g unsalted butter (at room temperature)
- 110g brown sugar
- 2 large eggs
- 50ml evaporated milk
- 4 large bananas, peeled & mashed
- 1 tsp vanilla extract