Monday, 27 March 2017 13:45

Banana Cake

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The cake can be kept in the fridge and can be served hot or cold! 


50g salted butter

125ml sugar (you can reduce the sugar depending on what type of banana that you use

and how ripe the bananas are. For very ripe bananas, use 110ml sugar)

2 eggs (room temperature)

2 tbsp evaporated milk/full cream milk (any type) 

2 bananas (Lightly mashed. To be mixed in last.) 

1 banana (Thinly sliced. Optional.)

1 cup plain flour 

sift together with 1 teaspoon bicarbonate of soda + 1 teaspoon baking powder + 1 teaspoon of cinnamon powder



1) Cream butter and sugar in a mixing bowl.

2) Add in milk, eggs and mix well.

3) Add mashed banana into the mixture and mix. 

4) Finally add in sifted flour, bicarb, baking powder, cinnamon powder, and mix well. 

5) Fold in sliced bananas. (You may add in chocolate chips, and walnuts as well!)

6) Bake in preheated oven at 200 degree C for 25-30 mins, using the middle rack. Use a skewer or chopstick and insert it into the centre of the cake, it should come out clean. If the top layer turns brown after 15 minutes (normally this happens), cover it with a piece of aluminium foil and continue the baking process. Set aside to Cool completely.

Use a knife to slice and serve. Enjoy! 

Helpful Tips:

- The more bananas are mashed and mixed, the more liquid they produce. If your cake batter is too liquid, you can add more flour.

- The sliced bananas, walnuts and chocolate chips are optional, but they add some texture to the cake! You may also add other types of nuts if you desire.

- If you are lactose intolerant, just remove the milk from the ingredients list. You do not need to substitute it with anything.

- You may use brown sugar instead of white sugar. 


Recipe provided and modified by Stephanie Chia, Lay Member of the Home of the Mother


The original recipe found here: