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I have absolutely no idea how many times I have been baking this cake!! Each time I bake, it yields a different result! LOL! Sometimes it’s good, sometimes it’s not well-cooked, sometimes it’s too moist, yadda yadda yadda…I guess it has to do with techniques and skills (and I think I have not perfected it yet!) Nevertheless, this is one of the simplest cakes to bake, and I’m sure you’ll be able to do it!

Ingredients:

160g butter
150gm castor sugar (I reduced it to 120gm to 130gm)
2 eggs
1 egg yolk
40ml freshly squeezed orange juice
2tbsp condensed milk
90gm mashed banana
180gm self-raising flour, sifted
¼ tsp baking soda

Method:

1. Preheat the oven at 180C (about 15 – 20 minutes). Lined a rectangular cake tin with a greased baking sheet.

2. Cream butter and castor sugar till creamy.

3. Add in the eggs one at a time, followed by egg yolk, and mix well.

4. Slowly add in orange juice and condensed milk. Mix well.

5. Fold in mashed banana and combine well.

6. Pour in sifted flour and baking soda, mix until totally well mixed.

7. Pour mixture into the cake tin and bake at 180C for 30 to 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.

Some comments on the method above:

In the Ingredients, I always reduce the sugar content by 20gm to 30gm because the sweetness from the banana itself is sufficient for the entire cake. It will taste too sweet (well, at least for me!) if we stick to the original 150gm of sugar! Oh, not to forget, the condensed milk is also sweet!!

In Step 1, you have to line the cake tin with a greased baking sheet because the texture of the mashed banana is sticky, hence, it will sort of ermm…get burnt in the cake tin if it’s not lined, or if you’re lucky, it will not burnt but it’ll stick to the tin so bad that you’ll have to soak it in water for several hours before washing the remains off!

In Step 5, although the recipe says to “fold in”, but I still use my electric beater to “fold in” the banana! LOL! Oh, make sure you mash it up properly, do not leave big chunks in the cake!

In Step 6, I pour in the flour tablespoon by tablespoon. Oh, and go easy on the baking soda! If you put too much, you’ll have a huge crack line in the middle of the cake!

In Step 7, I don’t know about you, but my baking time varies from 40 minutes to an hour! I guess it has to do with the type of oven I have. Anyway, try baking for 40 minutes, and then check whether it’s cooked enough. If not, place the cake back into the oven, bake for another 10 minutes while keeping a watchful eye on your cake.