Banana cake is a childhood treat for many in Singapore or Malaysia. Growing up, my mom baked one of the most moist banana cakes I have ever tried. This recipe is so easy to make and has been revised that the cake does not end up too rich or sweet. That is why I can always eat this without any guilt. A simple banana cake only needs banana, flour, butter, egg and sugar.
Overripe bananas are best made into sweets such as banana cake or cekodok (also known as fried banana balls). A banana which is less ripe has more complex carbohydrates. However, as it ripens, the starch in the banana turns in to simple sugars. Sometimes, I will use bananas which are almost black in colour as they are very much sweeter. If the bananas are really sweet, you may lessen the amount of sugar in the batter.
Since this banana cake recipe is so easy and delicious, I baked this cake so often. Most of my colleagues would have already tasted the cake. Of course, they will then request for the recipe whenever I make it. This banana cake recipe may be too plain for many. When I bake this cake for a party or gathering, it will always be topped with some cream cheese frosting, sprinkled with caramalized chopped walnuts. The cream cheese frosting goes so well with it and does not over power the taste of banana in the cake.
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. Otherwise, spread some salted butter on the banana cake like how the Aussies do it!
Healthy Banana Cake is also known as: Banana Bread (Less Sugar and Butter)
Mix room temperature butter and sugar until butter turns pale. Add eggs to mixture and beat until smooth. Sift flour, baking powder and salt 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 had been greased with butter. Lightly hit pan on the table top.
Preheat oven to 170 degrees Celcius and bake 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.