Banana Butter Cake

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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.

Banana Butter Cake

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

Banana Butter Cake

Yield: 1 square cake (20-cm/8-inch)
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Easily one of the best ever banana butter cakes you can bake! Try your hand at this, adapted from the original recipe by the late Mrs Leong Yee Soo, widely regarded as Singapore's matriach of Straits Chinese or Peranakan cooking, in her cookbook titled 'The Best of Singapore Cooking'.


  • 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


  1. 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.
  2. Mash bananas with a fork. Sift the flour.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  1. Hi Pam! The weight is for eggs without shells.

  2. Hi Celia

    270g of eggs with or without shells?


  3. Hi Christy, it’s really easy and here’s one of several ways to do it – to convert to grams, multiply the number of ounces by 28.35. So the recipe should work out as follows:- 226 gm bananas, 226 gm butter, 198 gm sugar, 270 gm eggs, 170 gm self-raising flour flour. Hope this helps! Cheers, Celia

  4. hi dear, can u pls convert this recipe to gm..tqvm

  5. Hi Pauline, also wanted to caution against over-creaming the butter too, which could be just as bad, and could lead to the oily base you described. The butter should be ideally at a temperature of 19 deg Celsius, or just soft to the touch but still cool. Good luck!

  6. Hi Pauline, thank you for writing in and sharing with me. I’m so sorry to hear that this cake didn’t turn out well for you, especially after 3 attempts! To be honest, I’m a little perplexed too, as it’s always worked out well for me. I’m assuming you used all the exact ingredients, including the cake emulsifier? Gosh, I really do hope you won’t give up on this wonderful cake!

    From what you’ve described, it sounds like the butter wasn’t creamed or beaten sufficiently, which would make folding it into the beaten eggs mixture with a light hand more difficult later. The butter should be creamed on MEDIUM speed till it feels really light on your spatula. Also, the eggs have to be beaten until thick and fluffy, that when you lift the whisk and it drops onto the surface of the batter, it stays there (as shown in the post photos). Chopped the walnuts and chocolate into smaller pieces, so they’re less heavy, and lightly coat the walnuts in some flour, so that they’re less likely to sink to the bottom of the cake.

    It’s amazing that you tried the chiffon method and it turned out great! I’ll have to try that myself the next time I make this! Don’t give up on this, it’s really a wonderful cake and I hope everything works out!

  7. Hi Celia
    I have tried baking 3 times the walnut cake using your recipe and I have failed 3 times.
    My cake always have a wet (oily)layer at the bottom and the walnuts and choc are also at the bottom.
    Plse adv what I hv done wrong. Thanks.

    P.S. I have tried baking using chiffon method of mixing (eggs white and yoke mix separately) the cake turns out great. The walnut and choc don’t sink at the bottom and there is no layer of oil at the bottom.

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