Banana Butter Cake
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'.
Servings :1 (One) 8-inch square cake
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
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- 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.