Monday, December 15, 2008

Ah Mei's Banana Cake


200 gm. Butter - room temperature
265 gm. sugar (original recipe was 315 gm.)
1/8 tsp. salt
1 1/4 cups mashed overripe banana
2 large eggs
1 tsp. vanilla extract
a drop of banana essence
225 gm. (1 1/2 cups) Self-raising flour
1/2 tsp. Bicarbonate of soda


(1) Cream butter , salt and sugar in a mixer till creamy.
(2) Add in eggs one at a time and mix till binded.
(3) Add in mashed bananas, vanilla extract and banana essence.
(4) Fold in flour and bicarbonate of soda and mix till well combined.
(5) Pour into an 8" round tin and bake at 175C for 45 mins. or till cooked.
(6) Set aside in the pan for 5 to 10 mins. to cool slightly before transferring the cake onto a cooling rack to cool completely.
(7) Slice and enjoy...


Anonymous said...

haha.. why isit called Ah Mei banana cake?? hee..


Aunty Yochana said...

Hi mei,

it's because it a recipe given to me by my niece and her name is Ah Mei. She's studying Hotel management and baking is part of her sylabus.


Anonymous said...

can i have the recipe pls?
pretty pls....=)

Anonymous said...

Please check your email ASAP


Carrie said...

Hi Aunty Yochana,

Can I link you up in my blog? Thanks


Aunty Yochana said...

Hi Carrie, problem. Go ahead.


Carrie said...

Hi Aunty Yochana,

Thankies, my web is:



may said...

Hi aunty, I've been followed your blog and try a few of your recipes, just to inform you, I've just linked you up to my blog, hope you don't mind, I really hope to get more of your recipes but I understand you are conducting classes and I really hope to attend but I am staying in Malaysia..( Kuantan )..

Anonymous said...

Hi Yochana,

Love anything with banana........mind sharing this recipe!!
Thks a lot!!!

Jen said...

Can I have your recipe please! I have lots of over ripe bananas now, and that's what I'd love to do for my kids!

Jen said...


Can I have the recipe please? I have lots of bananas, and that's what i'd like to make for my kids!


DShan said...

Can I have the recipe pls? My email address is


jingwen said...

thanks aunty yochana!! i'm going to try this tonight!

Jen said...

My favourite baking aunty!

Thank you for sharing the delicious recipe! I can't wait to try it. I'll share you a cafe craze going on in Sydney: they slice banana bread 1" thick and put it on a sandwich press to toast both sides, then smeared with butter. Try it! I'm hooked and surely you will be too!

happy christmas!

Aunty Yochana said...

Hi Jen,

I bought a sandwich press from Oz and i love it. I don't know whether we have banana bread here. Before pressing , do they butter it first? or butter it after they are toasted?

sounds delish man...


Anonymous said...


i plan to make this today as i have a few ripe bananas. but, i don't have self raising flour, can i replace it with all purpose and add in baking powder? but i'm not sure of the measurement.

thank you so much.


Aunty Yochana said...

hi lin,

just add in a tsp of baking powder will do.


jen said...

Hello Aunty,

They call it banana bread (shape of a loaf) but it's essentially a banana cake. They use either the plain or with lines sandwich press, and grill/toast it until it's golden brown and crunchy on both sides. But don't flatten it thinner at all. I believe they smear it with butter afterwards, bec the bread or cake has butter in it anyway.

Love my sandwich press too - great with foccacias (smoked salmon/avocado/sundried tom) or a simple ham & cheese on sliced white!

merry christmas!
Jen of

Anonymous said...

hai aunty.

i made the cake the other day. my mom and sister cant stop talking about it. the said it was the perfect banana cake.

tq for the recipe and the baking powder comment. really appreciate it. i've tried your cheesecake too.. and butter cake. they all turned out perfect too.

regards, lin.

Aunty Yochana said...


Thumbs up lin...


Pooh Shim said...

Hi Aunty,

I finally tried this recipe of yours last night. I did not have enough 1 1/4 cup mashed overripe banana as stated in your recipe only 1 cup. So I apportioned the butter, sugar and SRF to 80% of your recipe. Am I correct in doing so? My cake turn out to be moist and flakey but taste fine just difficult for cutting. And while baking after 20 mins the centre of the cake actually flatten. Where did I go wrong?

Aunty, one more question. What is the difference between vanilla essence and vanilla flavour?

Aunty Yochana said...

Hi Pooh Sim

There are many factors to it. Are your ingredients are room temperature? Perhaps your oven temp is not accurate or your weighing of the ingredients is inaccurate or it could be due to the size of the cake tin.


Irene said...

Hi Aunty,
Can I bake this in a loaf pan? Which size should I use, I have 1 20x11x11cm and the other 9x5x3inches.

Thanks for your advise.


Triy said...

Hi Auntie Lucy,

Thank you for this Ah Mei banana cake recipe! I tried it last nite, it came out very crumbly though, and the middle sank and broke off when i cut it, but the taste is so good and moist! I'll be baking this till I get a not so crumbly texture. Thank you auntie Lucy!

Anonymous said...

Aunty, Any idea how to Mix our own self raising flour if we're running out of that ?

I've been trying to mix my own but I failed my banana cake...
I mix 1 tsp of BP for every 120 of flour. is that correct?



mink said...

How many grams is 1 1/4 cup mashed overripe banana? Or what kind of cup do you use?

julie said...

hi aunty yochana, thanks for sharing this recipe. i was wondering if you can recommend a suitable topping or icing for this cake? :)