Easily one of the best ever banana butter cake you could ever bake! Try your hand at this local recipe by the late Mrs Leong Yee Soo, widely regarded as Singapore’s matriach of Straits Chinese or Peranakan cooking.
Am I still having a butter craze? Absolutely! But if you’re thinking I planned to make this banana butter cake, absolutely not!
We bought a big bunch of bananas from the market today. And being the wise people that we are, we left it in the car while we were in the library to pick up some books. And it was hot outside today. Not just today, but pretty much this past week has been searing hot. I could have had a free sauna treatment if I had just sat in the car for half an hour today.
So what was originally intended to be a 30-minute browse in the library, very quickly became more than an hour. And the fairly ripe bananas got…well.. too ripe. As if I needed an excuse to make something out of these bananas, right? So, I happily got to it this afternoon and picked out a banana cake recipe from my cherished recipe bible on Singapore cooking – Mrs Leong Yee Soo’s ‘The Best of Singapore Cooking’.
Have I tried using ripe bananas in other ways? Sure! I’ve baked banana nut muffins, banana bread, and banana sponge cake. I enjoy making a good battered fry of banana fritters, or oven-bake these into banana chips, and if I feel like having something really, really cold, iced banana smoothies.
But there’s always a preferred way to enjoy something, and I really, really like bananas when mashed into a rich and moist butter cake.