Wednesday, April 9, 2008


<---- Can you see the chunks of banana in the cake?

"Ah miss ar....this banana black oledi. Not good. You choose that side 1 la...better bananas!"
"I'm using the bananas to bake "
"Oh...then you this black black 1....very ripe and sweet oledi...i charge you cheaper...RM2 per kg"
I bought my bananas for cheap! At first i thought of making steam banana cupcake...but after getting my big bunch of RM2 banana, i changed my mind. There were like ten 5 inches long bananas all I must use at least three quarter of them before they rot away. No banana cupcake? Switch to Banana Cake then! I found this banana cake recipe from Happy Home Baker's blog page. She claimed that her cake looks ugly but i personally think it's nice and appetizing...and that's what prompt me to bake this cake using her recipe.

The cake is sooooo moist and yummy. I used two cups of banana instead of 1.3 cups. The aroma of the banana cake is sooo good....even my bb couldn't resist to take a pinch of the cake and taste as soon as i brought it out from the oven. This is definitely a keeper! Hopefully i can get another kilogram of Banana at RM2 this weekend! Can't wait to bake another one for my relatives and friends.

I altered the original recipe a lil bit....nevertheless...the cake still rocks!!!

Here's the recipe adapated from Happy Home Baker:

  • 1 1/3 cups (315g) mashed banana (DB used 2 cups)
  • 1 1/2 cups (235g) plain flour (DB used 2 cups of plain flour and omitted the wholemeal flour)
  • 1/2 cup (75g) wholewheat (wholemeal) flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda (DB substituted baking soda with 2 tsp of baking powder)
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (185g) firmly packed golden brown sugar
  • 6 tablespoons (90g) unsalted butter, melted
  • 1/2 cup (125ml) fresh milk (DB used Low Fat Milk)


  1. Position a rack in the middle of the oven. Preheat oven to 180 degC (350 degF). Line bottom of a 20cm (8") round pan with parchment paper, butter and flour the sides. Alternatively, you can use a 9 by 5 inch loaf pan, butter and flour it and set aside.
  2. In a bowl, stir together plain flour, wholemeal flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, whisk the eggs until blended and stir in the brown sugar, butter and milk.
  4. Add the dry ingredients in 3 batches alternately with the mashed bananas, and stir with a spatula until just blended. Do not over mix.
  5. Pour batter into the prepared pan and smooth the top with the spatula. (Optional: Stud the top of the batter with slices of bananas).
  6. Bake for 55~60mins or until a toothpick inserted into the centre comes out clean. If the surface starts to brown too much, cover with a sheet of aluminum foil around the last 15mins of baking. Depending on your oven, you may have to do this mid-way during the baking time.
  7. Remove from oven, let cool in the pan for 5mins before unmold. Let cool completely on a wire rack. Store in airtight container at room temperatures for 2-3 days or freeze for up to 1 month.

WARNING: This cake is too yummy to be stored for 1 month

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