I usually prefer Banana Sponge Cake which is lighter but when I fancy a banana cake made with butter, this is my go-to recipe by Ellena Guan of Cuisine Paradise. The freshly baked cake smells heavenly with the aroma of the palm sugar (gula Melaka); and the cake is so moist and good!
I halved Ellena's recipe and used a small loaf pan for it.
Ingredients:
125g butter, softened
70g shaved palm sugar (gula Melaka) + extra for toppings
1/4 tsp vanilla extract
2 eggs (55g each)
135g self-raising flour
1/8 tsp baking soda
1/8 tsp sea salt
120g bananas, mashed
30g chopped toasted walnuts
1 tbsp Cointreau (orange flavoured liqueur)
a few slices of banana for topping
- Preheat oven to 170°C. Line a (21 x 11 x 3.5 cm) loaf pan with baking paper.
- Sift flour, baking soda and salt together. Set aside.
- Beat butter and shaved palm sugar until light and fluffy.
- Beat in eggs, one at a time until well mixed. Add in vanilla extract.
- Fold in half of the sifted flours and mix until well combined. Then add in mashed bananas and mix to combine. Add in the rest of the flours and mix well.
- Lastly add in liqueur and chopped walnuts; mix to combine.
- Pour batter into the prepared pan. Top with sliced banana, walnuts and shaved palm sugar.
- Bake for about 45 mins or until a skewer inserted into the middle of the cake comes out clean.
- Cool the cake in the pan for 10 mins then transfer to a wire rack to cool completely.
