Banana Cake is something I grew up eating. I think Pisangs is a mother’s thing. I know a lot of (asian) mums who always bake cakes with bananas in them. Banana muffins too. I suppose because it’s flavourful on its own and the bananas add much moisture to the final product. Back at my old home, mum would exchange baked goods with the mum of my neighbour and they’d talk and share recipes with each other. It was really nice, being able to sample both of their cakes all the time. Banana cake is such an Asian thing that when I was craving for one (because clearly they don’t sell any in France), I rang my mum up asking her for her handy dandy recipe. Just as I recalled, it was moist and banana-y. Delicious.
You can play up this recipe in so many different ways. I did it once with walnuts and another time with poppy seeds. You could add in some chocolate chips if you want, the combinations are endless when you have such a versatile ingredient and flavour.
I hope this recipe finds its way to your “go-to recipes” should you ever want to bake something so simple but wonderful. After all, it is so easy to the point you can do it without the aid of a mixer. I did everything by hand the first time I made it when I didn’t have my mixer. Just requires slightly more elbow grease but hey, it’s worth it.
Mum’s Banana Loaf Cake:
butter – 90g
caster sugar – 90g
egg – 1 no.
bananas (mashed with 1 teaspoon of lime) – 2 small no.
vanilla extract – 1 teaspoon
all purpose flour – 120g
baking powder – 1/2 teaspoon
bicarbonate of soda – 1/2 teaspoon
milk – 1 tablespoon
// Recommended to have all ingredients at room temperature, especially the eggs and butter //
Preheat the oven to 175C.
Grease and line a loaf tin with greaseproof paper.
Sift all the dry ingredients and set aside.
With a whisk attachment, cream the butter and sugar together until light and fluffy. Beat in the egg and mix until well incorporated. (If it looks curdled it’s because the temperature of the eggs and butter is different. Using a blow torch to heat the bottom of the bowl while you continue whisking would help bind it together.)
Add in the bananas and stream in the vanilla essence. Mix well.
Fold in the dry ingredients by hand and once well incorporated, stir in the milk.
Fill your lined loaf pan and sprinkle some flaked almonds on top if desired.
Bake for 30 – 40minutes until golden brown and an inserted knife comes out clean. Leave to cool in the pan for 10 minutes and unmould it after.
Serve warm with a cup of tea.