Yes! I’ve finally perfected my banana cake recipe after rounds of experimental baking! What an achievement, woohoo! I’m so happy, haha. These attempts weren’t really about making a banana cake as I had done quite a few in the past like the following banana-related bakes:
- Easy Banana Cake Recipe
- Banana Carrot Cake Recipe
- Healthy Sugar-Free Banana Cake Recipe
- Banana Chocolate Chip Squares Recipe
I just wanted to try out different brands of ingredients as well as different kinds of bananas. To see if I’m able to create a traditional banana cake that is as good as the one from Hiap Joo Bakery in JB.
Probably as delicious as Hiap Joo’s banana cakes!
This recipe is pretty close, really. The cake has a nice brown crust all over. The texture is soft, spongy and moist. Rich taste of naturally sweet bananas with bits of banana flesh in every bite. Overall, it isn’t overly sweetened with sugar so the banana flavour can stand out.
In addition, I believe by using brown sugar, it can also help the cake remain moist for longer since brown sugar tends to absorb moisture. And it also lends a darker colour to the cake and gives it a somewhat caramelised flavour.
Specific products/brands that I’ve used for this recipe:
- Pisang Berangan (a.k.a. Ang Bak Jio) – let the bananas ripen until the skin turns completely brown
- SCS Pure Creamery Butter – Salted
- Giant Premium Fresh Eggs (60g each)
- Prima Plain Flour (you can use cake flour too)
- Bake King Baking Powder
- Arm & Hammer Pure Baking Soda
- SIS Brown Sugar
- SIS Caster Sugar
Using ang bak jio really makes a huge difference. I do not recommend using Cavendish bananas that we can easily find in all supermarkets here. They’re just not great as they are not sweet enough and the banana taste is rather mild.
You’ll need overripe bananas for this banana cake recipe
I bought a bunch of ang bak jio that wasn’t very ripe yet – more green than yellow. Left it out on the counter top for about 6 days till the skin turned yellow with brown flecks. I then tranferred the bananas into the fridge and left them in for another 5 days till the skin turned totally brown. Overripe bananas with soggy flesh like these would be the best for this recipe!
If you like old-school traditional banana cakes, you have to give this banana cake recipe a try! 🙂
- 330g banana flesh, mashed with a fork
- 60g salted butter, melted
- 3 x 60g eggs, at room temperature
- 130g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 50g brown sugar
- 20g caster sugar