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.
Banana Butter Cake
- 226 g bananas, ripe
- 226 g butter cubed, softened at room temperature
- 2 tbsp condensed milk
- 198 g caster sugar
- 1/4 tsp salt
- 1/2 tsp banana essence (optional)
- 1/2 tsp vanilla essence
- 270 g eggs
- 170 g self-raising flour
- Pre-heat oven to 150 deg C (300 deg F). Place rack in the bottom half of the oven so that when the cake tin is placed on the rack, it sits in the centre. Grease and lightly flour an 8-inch square cake tin.
- Mash bananas with a fork. Sift the flour.
- In an electric mixer, using the paddle attachment, cream butter, condensed milk and half of the sugar on low to medium speed (speed 3 on Kitchen Aid mixer). Cream till light and fluffy, between 7 to 10 minutes. Add salt, banana essence and vanilla essence and mix well.
- In a cleaned mixer bowl, using the electric mixer with the whisk attachment, whisk eggs with the rest of the sugar till thick and creamy.
- Fold in 1/2 cup of the egg mixture into the creamed butter mixture till well mixed. Add the rest of the egg mixture, mashed bananas and lastly, the flour, stirring as lightly as possible.
- Pour into a greased cake tin. Bake for 1 to 1 1/4 hours, or until a skewer inserted into the centre of the cake comes out clean. When baking is done, remove cake tin from oven and leave the cake in the tin for 5 minutes before inverting onto a cooling rack to cool down completely. Slice and serve warm.