Tuesday, 3 April 2018

My Best Banana Cake


Sometimes, in the safety of my kitchen, I blow my own trumpet. Pom...pom...POMMMM!!!! 

Like in the case of this banana cake which I found to be exceptional. Of course, it's not my original recipe but the fact that I baked it and it turned out the way it did, I deserve some credit. Hah!


If you ask me what is my favorite cake, I would have to say Banana Cake. Sure, I would jump at Chocolate Cake or Cheesecake but if I could have only one, banana it is.


And one thing that I must have in my banana cake is cinnamon. Banana and cinnamon - Ah! It's an awesome combination. 

Another ingredient that makes banana cake awesome is sour cream. It makes the cake moist and no, you won't be able to taste the sour cream. So don't worry. Unfortunately for me, I could not find any sour cream at the supermarket and I used yogurt instead. It works just as well.


This is a very moist and dense cake. Dense in a good way, full of banana flavor and complemented with the fragrance of cinnamon. Love it, love it, love it.

Best Banana Cake
Recipe source : Adapted from Minty's Kitchen

Ingredients :
- 240g self-raising flour
- 220g butter, softened
- 120g caster sugar
- 1 tsp ground cinnamon
- 4 eggs
- 3 medium sized bananas (280g), mashed
- 135g plain yogurt

Method :
1. Sift flour and cinnamon powder and whisk to evenly mix. Set aside.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one by one, beating well after each addition.
4. Add mashed bananas and fold using a spatula.
5. Add flour in 3 additions alternated with two additions of yogurt and ending with flour. Fold until just combined.
6. Pour batter into a lined pan and bake at 160C for 45-50 minutes or until toothpick inserted into center of the cake comes out clean.

31 comments:

  1. Banana cake, one of my favourite cake...

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  2. The colour is so nice. Usually, they are brownish or of a not very nice colour.

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    1. Yes, I have seen those sold at the supermarket are brown in color.

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  3. You once baked a Sour Cream Banana Cake (I just re-read the post) and your ingredients were similar except in slightly different quantities. I think the key to a good banana cake is the type of bananas used..as I know some bananas are more fragrant. So, what type of bananas did you use? Hi 5! If I had to choose, banana cake it is for me too :) I'm tempted to make a banana cake but then I saw the sugar content...and I must refrain...hihihi! ;)

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    1. Ah! You remembered my previous banana cake :) I used pisang berangan which I think is the best pisang. If your bananas are very sweet, you could reduced the sugar by 1/2 or even 1/4. My cake was just right, not too sweet.

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    2. The problem is I can't differentiate the bananas (like I can't differentiate fish). This pisang berangan (I googled the pics) also looks like pisang susu and pisang montel (montel bananas don't taste nice). Unless I buy labelled pisang from the supermarkets (which I don't), I won't know the type of bananas I see hanging in a fruit shop...haiz. The only pisang I can recognise is the pisang emas and that's bcoz they're smaller than the rest...lol! I've never even heard of pisang masak hijau that Sean referred to.

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    3. I agree, montel not nice! You could ask the people at the fruit shop to pick out berangan for you. I also can't tell the difference hah..hah... and I rely on the labels.

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  4. Fantastic bake again Phong Hong, your bakes are the attraction for me to keep visiting your blog. Love this recipe.

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  5. Please, please, please just sell me one loaf of your banana cake! Dying to try it here.

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  6. Yes, I love banana cake too. The Snell, the soft yet dense texture. Yummy. Couldn't resist yours now.

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    Replies
    1. There is something special about banana cake!

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  7. Longing for a piece or two or three...

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  8. Adoi!! Whenever you POM...POOOM...POM..your trumpet, we could hear it from Ritz Carlton all the way to Rosmah's bedroom in Putrajaya...

    I love banana cakes since I knew how to walk. When I was a good boy, my mum would bake her best for me. On my birthday, I asked for one whole banana cake for myself and got it. I finished them in one day! Burp!

    Next time you can try using very over ripe or better still half rotten bananas to get the heavenly pungent! Walau eh, I lau nuar liao lah!!

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    Replies
    1. hah..hah..hah... your comments never fail to crack me up! Yup, best to use very ripe bananas for maximum flavor but not rotten ones lah :D

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  9. i was wondering what type of bananas you use too (i would have guessed pisang emas), but you already answered that question! :) my favourite for ordinary, non-baking consumption is pisang masak hijau :)

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    1. I must find out what is this pisang masak hijau that you speak of :)

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  10. Banana cake also one of my favourites hee hee, slurps

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  11. I can see the texture at the cake bottom is a bit dense which I always think is undercooked :P

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    Replies
    1. That one was due to me not mixing properly hah..hah...

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  12. I can have this banana cake slices for lunch with a cup of aromatic coffee.

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  13. Such a yummy loaf cake! I love that you added cinnamon—-perfect for my afternoon tea!

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    Replies
    1. Next time there will be chocolate chips and toffee in it hah..hah..

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  14. Phong Hong, I only make banana bread, not as a cake, but I will try your yummy recipe, it is so moist and super delicious! The only banana cake I have made was called for 2 round cake pans, and filled and topped with frosting. I would rather make the simple loaf pan version of it without the frosting!

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    1. Elisabeth, I love banana bread too! Easier to make. I prefer my cakes bare because I don't really like frostings.

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  15. I am thinking of a cup of hot black coffee with a slice or two banana cake! Lol!

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