My mom bakes this cake as a treat for us all the time. Whenever she does, the house will be filled with the aroma of this lovely cake. I love it even more for the fact that this recipe has been revised accordingly to ensure that the cake does not end up too rich or sweet. That is why I can always eat this without any guilt.
The sides of the cake being my favourite would be devoured in a blink of the eye. This cake is just awesome accompanied with a hot cup of Nescafe with condensed milk. The thought of it still brings a smile to my face and I really do miss those times. My mother, being health-conscious, would not allow us to eat too many pieces at a time. Hence, the ice cream plastic container which is used to store the cake will be placed within her view. As kids, my sister and I would attempt to sneak a few more pieces when mom was not looking!
In countries like Australia, the banana cake which I am used to is known as banana bread and is found in almost every cafe and bakery. I have seen them served with whipped cream, toasted walnuts and even ice cream. Sinfully good, I believe.
Healthy Banana Cake is also known as: Banana Bread (Less Sugar and Butter)
Mix room temperature butter and sugar evenly. Add eggs to mixture and beat until smooth. Sift flour into the mixture. Then, add mashed bananas into batter and mix well.
Ensure that batter is mixed thoroughly. Pour batter into pan (27 x 14 x 7cm) which has been greased with butter. Lightly hit pan on the table top.
Preheat oven to 170 degrees Celcius and bake cake for 45 minutes (usually takes about 40-50 minutes). Use a clean knife or skewer to test if the cake is ready. If it comes out clean, it indicates cake is ready.