Imagine the amount of banana in the banana cake is a quarter of the weight of the cake!

A lot of bananas!

That is precisely how to describe our banana cake, no essence, one hundred percent pure Barangan banana, fully ripe and sweet.

banana butter cake

This article is about how to make our best banana cake endorsed by hundreds of customers in our cafe, thoroughly tested. The formula has not been changed for many years.

There is nothing more satisfying when you take a bite when it is fresh from the oven. We can serve you a piece of hot cake, but for my readers who are not in Kuala Lumpur, following this bare-all recipe post and make it yourself.

Because we want you to enjoy it, just like other customers do

Note: This post may contain affiliate links. Please read my private policy  for more info. I may receive commissions for purchases made through links in this post.

Let’ get started.

You will expect this is a basic banana cake recipe. No frill. No butter cake icing. No decoration.

Trust me. This is an easy banana cake recipe. Nevertheless, we are going to deal with the techniques on how to make the cake as detail as possible.

Part 1 – the ingredients


Choice of banana

Rule number one for making our banana cake is to use fully ripe, sweet banana.

We use a local banana called Barangan, which is widely available in Malaysian and Indonesia. Get any other ripe (make sure it is sweet) banana to make this cake if this is not available at where you live.

Do not worry if the color of the banana skin turns partially black. It is alright. It only means the banana is fully ripe. When you touch the individual bananas, you can feel it is soft and about to fall off from the stalk.

Cut and mash the banana.

Once you get the ideal banana for making the banana cake, remove the skin and mash it with the back of the knife. Reserve some bananas unmashed, and cut into forty thin slices crosswise. Reserve them for decoration.

Coarsely mince the mashed bananas. DO NOT blend it as we do NOT want it to become a juice. We want to have some individual pieces of banana embedded in the cake. This is done with a purpose. You will immediately know that there is the real banana, not artificial essence when you take a bite of the cake. Furthermore, the cake will be too wet if we bend the bananas into juice.

Keep the mashed and sliced banana in the refrigerator if you make it in advance. The banana will turn to brown quickly once it is oxidized at room temperature.

Use the regular cake flour.

The typical cake flour is good enough for this recipe. Cake flour contains eight percent of gluten, which produces cakes that are tender and soft. I do not use self-raising flour for a reason. Self-raising flour is a mixture of regular cake flour, with baking powder (about 3-4%) and salt (about 0.5%). That means the amount of baking powder and salt is fixed.

Using regular cake flour lets you have full control of the amount of baking powder and salt you want to use. The amount of baking powder for this recipe is 20g per 1kg of flour, and as for salt, it is 10g per 1kg of flour.

To sieve or not to sieve?

The standard practice of making a cake is to sieve the flour to remove the impurities and loosen the flour so that it can trap more air in it to produce a lighter texture for the cake.

I do not sieve the flour not because I want to go against this general rule. The flour I get from my supplier is spotless the free from lumps. It passes through the sieve in a flash every time. So I started to skip this step to take a bet that it worked well, and it does.

Sieve the flour if you find that is it lumpy and suspect there are some impurities in it.

how to make banana butte cake

Is the amount of eggs important?

The size of the eggs does not matter as long as they are fresh. I use the medium size chicken eggs from my supplier, which is about 50g each excluding the shell. I need about 16 eggs to make a batch of four cakes. (So if you make one cake, 4 eggs.)

It does not matter if the amount is marginally more or less, as long as it does not deviate too far from the quantity stated in the recipe. As an example, if I crack 20 eggs and it yields 990g, I will leave it that way and do not bother to crack another egg to add it up.

Perhaps one day I shall try to make cakes with other types of eggs apart from chicken. Yes, how about duck eggs? Has anyone tried that before 🙂 ?

How to deal with the chocolate

Always use plain chocolate for this recipe. Good quality chocolate indeed is the better choice.  However, the quality of chocolate does not affect the final result as much as the quality of the banana.

Keep the block of chocolate in the refrigerator, until it hardens. Cut the chocolate to slices thinly with the knife follow by cutting it again lengthwise. If you do this when the chocolate is still cold, it will shatter into tiny pieces of chips by itself. Please refer to the video right before the recipe below to see how it works.

Use the best butter you can get (not a drop of margarine).

The butter banana cake should make only with good quality butter, no margarine. Butter is an integral part of the formulation and cannot be compromised. The flavor is irreplaceable. Our customers come back times and again because they know that we only use the best we can get locally. Some cafes slash the price for their cakes to gain more profits but they can’t cheat people’s palates. I strongly suggest you get the best butter for this recipe.

What type of sugar is ideal for making a banana cake?

We use either castor sugar or granulated sugar for making the banana cake. However, I prefer to use castor sugar as the granule size is smaller.

The reason: Castor sugar is finer than granulated sugar, and therefore traps more air while mixing with the butter. The fluffier the buttercream, the lighter the cake will be eventually.

Use the right amount of sugar.

It is tricky to decide how much sugar is required for the banana cake. There are three factors to consider base on my understanding:

  1. Use less sugar if the banana is ripe and sweet. This is easiest than done as you depend on your palates to make a subjective decision.
  2. Use more sugar for a more tender cake, or vice versa.
  3. Personal (and in case, customers) preference.

Once my customers mentioned that they prefer a less sweet version. So we make a batch of banana cake with less sugar. Unfortunately, they were less fluffy, dense, and the texture is no longer as soft and tender as before. After some trial and error, we settle with the formula with 800g of sugar for every 1kg of flour. Since then, we use the 80% sugar rule to formulate all our butter-based cake, which turns out to be less sweet and still maintains its tenderness.

Our in-house conclusion: 80% of sugar is the minimum amount to produce excellent butter cake.

As we mentioned earlier, castor sugar that I get is finer than granulated sugar. However, please check whether with your local bakery supplier to validate this assumption as this may not apply to different regions.

If you like this recipe, take a look at our butter cake recipegreen tea chiffon cake recipe, and Japanese cheesecake recipe.  There are some noteworthy tips out there applicable to the banana cake too.

chocolate banana cake

Part 2: The technique

The following is a detailed explanation of the entire process of how to make the banana cake.

Setting up the mixer.

Attach the wire whisk to the mixer. The manufacturer of cake mixer often provides different attachments- the blade attachment for mixing pie dough, the bread attachment of kneading bread and the wire whisk attachment for making cakes.

The wire whisk attachment produces the best result for creaming the butter and sugar.

Cut the butter into large pieces. I used to cut the butter into tiny pieces as it melted quickly.. Then I realize that I can let nature take its course. Now the first thing I do is to cut the butter into six to eight pieces. Then I will continue cutting the bananas, measuring the sugar and eggs, etc. By the time I completed all these preparation, the butter had already thoroughly softened and ready to use.

The creaming process

Creaming is the critical process in this recipe. Follow these steps to get the best result:

  1. Put the butter into the mixing bowl. Wait until it is thoroughly softened before mixing.
  2. Add the castor sugar into the mixing bowl. Soft butter is able to produce buttercream (i.e., the result of mixing butter with sugar) that is light and fluffy. The effect is easily noticeable by comparing the volume of the buttercream make by semi-hard and fully soften butter.
  3. Attach the wire whisk to the mixer. Wire whisk attachment yields a better result than the blade attachment. Bread dough attachment is not suitable.
  4. Start with low speed to avoid splashing of the flour. Increase the speed and start to cream the butter and sugar together. I find that mixing with higher speed is more efficient to form a light and fluffy cream than low-speed. Low speed produces smaller volume even though mixing for a longer time compared to using high speed.

What is the endpoint of this mixing process? The best way is to rely on visual observation. The mixture of butter and sugar will slowly turn into the cream. During the mixing process, you will notice that the volume will keep increasing, then the cream will become more and more fluffy and silky. The endpoint is when there are no noticeable changes in the appearance even continuing the mixing process. It is also when it looks like a soft vanilla ice cream. Once you achieve this consistency, the creaming process is completed.

The way I set the endpoint of mixing also means that there is meaningless to mention how long (and at what speed) in the recipe. The quantity, the power of the mixer, the shape of the wire whisk and the temperature of the sugar and butter are all the variables affect the process. Visual observation is by far the most reliable method, in my opinion.

I also notice that there is hardly any chance of over-mix it. Once I left the mixer running for ten minutes unattended before stopping it, and the result is still satisfactory. This means you can buy a little ‘insurance’ by mixing it longer to ensure getting the best result before moving on to the next step.

banana cake recipe

Add the eggs

Add the eggs to the cream and continue mixing at a high speed until homogenous.

Most of the books suggest adding the eggs in batches. I find that this is unnecessary in my case, as my mixer is powerful enough to handle all the eggs. I pour ALL the eggs into the cream and still produce a silky smooth mixture of eggs, sugar, and butter.

Scrape the side of the mixing bowl (and the bottom if you can) with a soft plastic spatula. There will have some butter and sugar granules sticking to the surface of the bowl.

You may want to add the eggs in 3 separate batches if you are using a small (less powerful) mixer. Again, the endpoint is when you do not notice any visual difference upon continuous mixing. The end result should be a smooth, silky and homogenous mixture.

Add the bananas

After all the high-speed mixing, we need to shift gear to a more gentle motion in the next phase.

Add the banana paste that we have prepared earlier to the mixture. Mix at low speed until the banana paste is well distributed. Since we are now no longer looking for trapping more air into the butter-sugar-egg structure, there is no need to continue mixing it for too long. One minute is all that you need.

Add the flour, salt, and baking powder.

Add the salt, baking powder and the flour to the mixing bowl. Mix with low speed until the flour is mixed well with the egg-butter-sugar mixture.

I would say the endpoint for this step is to mix until there is NO visible flour and lumps. Once you get there, STOP. The longer you mix, the more gluten will form, the tougher the cake will be.

Note: Sometimes you may need to manually mix in the flour, salt, and baking powder. This happens when the lowest speed of the mixer is still too fast, which will produce too much gluten and toughen the cake. A wooden spatula is useful for manual mixing.

Do not overmix the four with the egg-butter-sugar batter.

Add the chocolates

I would say this is a chocolate banana cake to be precise.

Remove the cold chocolate chips from the refrigerator and add to the cake batter.

Adding the chocolate chips last as prolong mixing will cause the chips to melt and turn into chocolate syrup.

Since we have left the chocolate in the refrigerator, the chips are still hard enough to withstand the final mixing and well distributed in the batter.

You can see the individual chocolate chips embedded in the cake when you cut the cake later.

Panning and final touch

Line the cake pans with baking paper. Apply some oil to the baking paper and the sides of the baking pan. You may use butter for this purpose or just any cooking oil, which will not affect the flavor of the cake.

Always use a pan with a detachable base or a springboard cake pan. It is much easier to remove the cake after baking by using this type of cake pans.

Follow these steps:

  1. Pour the cake batter into the pan.
  2. Smoothen the batter with the spatula.
  3. Arrange the banana pieces that we have reserved earlier on the surface for decoration.
  4. Bake in the preheated oven for sixty minutes with both top and the bottom temperature at 175°C/350°F.

How to remove the cake from the cake pan.

Let the cake sit on the table for at least five minutes after removing them from the oven. It will start to cool down, and the cake will shrink marginally. Shrinking will loosen the cake from the sides of the mold.

Since the amount of oil in banana cake is relatively high, it will not tightly cling to the sides like chiffon cake when you turn it upended. Place a cake board on top of the cake and flips over. The cake will detach from the sides along with the base with the help of a small push.

Remove the baking paper stick to the bottom carefully. Pay attention not to ruin the cake as the banana cake is quite soft. The cake may stick to the paper, and a small piece may tear apart along with the paper. Remove the paper slowly.

Place the second piece of cake board on the bottom of the cake. Flip the cake over again and ready to serve.

The Banana Cake Recipe from scratch

Yield: 1 cake

Banana Cake

banana bitter cake recipe

Hundreds of customers endorse this banana cake recipe in our cafe, thoroughly tested. The formula has not been changed for many years.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes




  1. Attach the wire whisk to the mixer.
  2. Cut the butter into six to eight pieces. Put the butter into the mixing bowl.
  3. Remove the skin and mash the banana with the back of the knife. Reserve some bananas unmashed, and cut into forty thin slices crosswise. Reserve them for decoration. Keep the mashed and sliced banana in the refrigerator.
  4. Cut the chocolate to slices thinly with the knife follow by cutting it again lengthwise. It will shatter into tiny pieces of chips by itself.
  5. Measure the amount of cake flour, baking powder, and salt.
  6. Crack the eggs.

Make the cake

  1. Cream the butter and sugar together at high speed.
  2. Add the eggs to the mixer and continue mixing at high speed until homogenous.
  3. Scrape the side of the mixing bowl (and the bottom if you can) with a soft plastic spatula.
  4. Add the mashed bananas. Mix at low speed.
  5. Add the flour, salt, and baking powder at low speed until there is NO visible flour and lumps. Once you get there, stop mixing.
  6. Add the chocolates and mix well.

Panning and final touch

  1. Line the cake pans with baking paper. Apply some oil to the baking paper and the sides of the baking pan.
  2. Pour the cake batter into the pan.
  3. Smoothen the batter with the spatula.
  4. Arrange the banana pieces that we have reserved earlier on the surface for decoration.
  5. Bake in the preheated oven for sixty minutes with both top and the bottom temperature at 175°C/350°F.
  6. Remove the cake from the cake pan.


The original recipe is for four cakes. I have scaled down to one cake so you may find the amount of some ingredients are with the odd amount.

Nutrition Information:



Serving Size:

9 pieces

Amount Per Serving: Calories: 449Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 211mgSodium: 376mgCarbohydrates: 54gFiber: 1gSugar: 28gProtein: 9g

This data was provided and calculated by Nutritionnix on 5/22/2019.

    72 replies to "How to make the best banana cake (The step-by-step complete guide)"

    • KP Kwan

      Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.

      • Clare

        Thank you for sharing this comprehensive recipe! It is my first time baking a banana cake and it was a success and it was really delicious!

        • KP Kwan

          Hi Clare,
          Great to know that it was a success. It is my pleasure to share the banana cake recipe.
          KP Kwan

    • Shida hashim

      Tq very much for the resepi and the all good tip..

      • KP Kwan

        You are welcome Shida. I hope you will enjoy the banana butter cake.

    • Patricia

      Hi Kwan, should it be 6 eggs and not 16 eggs. Typo error? Thank you

      • KP Kwan

        Hi Patricia,
        Thank you so much for pointing out the error in the recipe.
        It should be four (4) eggs, which will weight about 200g after cracking (minus the shells).
        I have amended the recipe.
        Appreciate your attention in details 🙂

        KP Kwan

    • Mong

      Thank you for sharing

      • KP Kwan

        You are welcome!

    • Molly Terry

      Am very interested in the banana cake recipe. Do you use salted or unsalted butter? And if I wish to add in walnuts, do I have to decrease quantity of any other ingredients, eg flour etc. We are used to walnuts in banana cake! Thanks.

      • KP Kwan

        Hi Molly,
        I use unsalted butter always so I can control the saltiness. So if you use salted butter, do not add any additional salt. As for the walnut, add after the chocolate and stir-in will do. The quantity of other ingredients remains unchanged.
        Thanks and wish you all the success.
        KP Kwan

        • Molly Terry

          I did it! Mmmm taste good! Perhaps a bit of nutmeg might enhance the taste even more. Thanks a lot! Hope to visit your cafe on my year-end trip.

          • KP Kwan

            Hi Molly,
            So glad to know that you make it. Let me know how it tastes like if you make it again with added nutmeg.
            And you are most welcome to visit us 🙂
            KP Kwan

    • K.C.

      Thank you for sharing . I always enjoy reading and watching your video.
      Can you please give me the address of your cake shop . I may drop in one day to taste your recipe

      • KP Kwan

        Hi K.C.,
        Thanks for following my articles and videos. I work in Bakeroni Cafe in Taman Desa, KL. You are always welcome. Check out and the opening hours. Ask for me if you happen to come by.
        KP Kwan

    • Regina McCray

      Hi, Your banana butter cake recipe is looking so yummy. I always love to make something new. I am interested in making this. Can you tell me for making this recipe which kind of flour is needed rice flour or plain flour? Thanks in advance for giving me the answer.

      • KP Kwan

        Hi Regina,
        I use the plain flour to make the banana cake, i.e. the normal cake flour that we make any cakes.
        Do give it a try and I wish you all the success.
        KP Kwan

    • Elsa

      Hi KP Kwan,

      I am just wondering if you use 250 gr butter or 188 gr of butter, since your recipe said 188 gr butter but you said 250 gr butter in the video and also in the “setting up the mixer” section. Thank you very much 🙂


      • KP Kwan

        Hi Elsa,
        Thank you so much for pointing out the error. I have made the correction immediately for the banana cake recipe.
        It is 185g (as 188 g does not make sense!), NOT 250g. I cannot edit the uploaded video but have left an errata right before the video.

        Thank again and wish you have a great aking session.
        KP Kwan

    • Cary

      Hi , my cake turn out very dense and heavy and moist texture seems very wrong, what did I do wrong?

      • KP Kwan

        Hi Cary,
        Thanks for reaching out.
        There are too many reasons for having a no fully risen cake. Since I am not there in person, I try to think of what might cause it and list soon as follow. Hope you might be able to spot out the reason.

        1. Temperature is too low. The temperature as indicated on the oven might not be accurate. I have two ovens which have an actual temperature different from one to another. (I use an external thermometer to verify both.). If that is the case, try to add five to ten degrees next time when you bake it.
        2. Insufficient mixing. Mixing the butter, sugar, and egg will never be too long. Try mixing it until BERY fluffy and light help to raise the cake properly.
        3. Too little sugar. That is what I encounter before, and the cake turned out to have uncooked layers. But if you follow the recipe than this should not be the case.
        4. Baking powder – use 2.5g baking powder for every 100g of flour. This cake has mashed banana, so it needs enough baking powder to form the light texture.

        Hope this is useful to you.
        KP Kwan

    • AMY

      Hi, I am keen to try this recipe. What size cake pan do you use please?

      • KP Kwan

        Hi Amy,

        I am using 8-inches square baking pan for this recipe.


        KP Kwan

    • Andolyn

      Hi KP Kwan,
      Based on your recipe here; how heavy it weighs?
      Thank you.

      • KP Kwan

        Hi Andolyn,
        Each banana cake is slight over 1kg.
        KP Kwan

        • Andolyn

          Thank you KP for your prompt reply.

    • Nadia

      Hai Kwan. I’m Nadia. Can you please tell what i can subtitute for cake flour. If you don’t mind please share your recepie and how to make it for 250g for cake flour from all purpose flour. Thank you.

      • KP Kwan

        Hi Nadia,
        Just use the all-purpose flour instead of cake flour. Cake flour is very similar to all-purpose flour except it has lower protein content, and therefore will yield a softer texture.
        KP Kwan

        • Nadia

          Thank you for your reply. I will make it tomorrow. Have a nice day.

    • Elsie Seah

      Hi Kwan, today I baked Banana cake using your recipe. The cake came out very nice, moist and fluffy to my surprise. I thought it will fail as during whisking butter and sugar, the mixture wasn’t soft and fluffy (mixture has this curdling and butter it seems the butter has melted. Anyway, I proceeded with adding eggs, flour, mashed banana and choc. Put the final batter to bake and it rises nicely and unmoulded the cake, cut, tasted and it was soft, moist and fluffy but I find it a tad sweet. Thanks for sharing the recipe.

      • KP Kwan

        Hi Elsie,
        I am glad that the recipe works. You can reduce the sugar a bit, said ten percent if you wish, but not too little as sugar itself acts as a softener.
        KP Kwan

    • Manjiri Mulekar

      Hello can I use whole wheat flour ND maida, pl advise

      • KP Kwan

        Maida is OK, but never try to use wheat flour before.

    • Grace

      Hi Mr Kwan

      My family is a big fan of banana butter cake n I m happy to hv found your recipe, n hv bookmarked it for baking.

      I noticed that under point 2 of Preparation, the amount of butter still states 250g /8oz. I, too, got confused n only figured out that I should use 185g aft reading all the comments here. So to avoid confusion to any new readers, u may wish to update that as well.

      Thank you, Mr Kwan, for your generous sharing, n wish me luck with your recipe as I hv just some one with another recipe which has turned out like kueh, both in looks n texture.

      Lastly, take good care of yourself too during this difficult time.

      Grace (Singapore)

      • KP Kwan

        Hi Grace,
        Thank you for pointing out the confusion in the recipe. It should be 185g, and I have corrected it.
        I hope the banana cake will turn out well. Take care, stay home and bake cake 🙂
        KP Kwan

    • Michael

      Hi Kwan, I tried and follow your recipe. But the cake top layer crack during baking and the cake quite dry and not soft. What could be the issue? As I cannot find the unsalted butter, thus I used salted butter.

      • KP Kwan

        Hi Michael,
        I suggest the following:
        1. Reduce the top heat of the oven by 10°C in the last ten minutes of baking. I help to present cracking.
        2. Omit the salt since you use salted butter.
        3. Consider increasing some milk if it is too dry, around 450ml (3 tablespoons).
        I hope these suggestions are helpful.
        KP Kwan

    • Kare

      hello! Lovely recipe and in depth instructions. My banana cake turned out amazing. It was soft and fluffy (as fluffy as butter cakes can be) and tasted superrrr! My in-laws loved it so much. I was very happy with how the cake turned out with your super detailed information as the previous butter cakes that i made had a very dense texture.
      This cake will definitely grace the household when we have excess of super ripe bananas.
      Thank you!!

      • KP Kwan

        Hi Kare,
        Great news to know that you make a beautiful cake. I have a butter cake recipe top on this blog, which has just update a week ago, you may want to take a look at it.
        KP Kwan

    • Elsie Lee


      Can I leave out the chocolate chips and replace with 100g of walnuts please?

      Thanks for your views on this.

      Elsie Lee

      • KP Kwan

        Hi Elsie,
        Yes, you can. It will not affect the cake’s texture.
        Please add the chopped walnuts last.
        KP Kwan

    • Mich

      Thanks for the recipe. If i would like to make a smaller cake and decide to 1/2 the ingredients posted, will the baking time & temperature remains the same as 60 mins at 175 celcius ? Thanks.

      • KP Kwan

        Hi Mich,
        I suggest maintaining the temperature but reduce the baking time. I am not sure the exact baking time required as it depends on the oven you use but recommends to check the doneness at 45 minutes.

    • Janet

      Can I used all purpose flour instead of cake flour and do I need to add baking powder and if yes, how much of baking powder do I need to add?

      • KP Kwan

        Hi Janet,
        You can use all-purpose flour to replace cake flour, and use the same amount of baking powder.
        KP Kwan

        • Janet

          Thank you so much 🙂

    • MAY WONG

      Thanks Kwan for detailed sharing of the recipe, it worked perfectly despite the creaming was not done so well (not so fluffy). And I’ve reduced the butter by 20g., the texture is still moist & soft. I’ve finally found the best recipe that I like!

      • KP Kwan

        Hi May,
        Thanks for trying the recipe. May I suggest to cream it either longer or use a higher speed, or use a wire whisk beater? Either one might help to make it more fluffy. Cheers.
        KP Kwan

    • Rachel

      Thank you Mr Kwan for generously sharing your recipe! It’s indeed a really good recipe – moist and good cake crumb without being too oily! I tried a few recipes (Butter based and oil based) with very good reviews but I found majority of them too oily. The oil based one had a good flavour and remained moist after being refrigerated but texture wise, it was too crumbly for my liking. I personally like the flavour of butter based cakes so I decided to try your recipe when I saw your flour-butter ratio since I figured it would probably produce a less oily but fluffy cake (I’m an engineer by training so am also quite scientific about my ratios!). I noticed you used Pisang berangan – we have them here in Singapore too but I find the banana flavour not intense enough. Do you have any other recommendations for other banana types that would be good too? Thank you once again! I really enjoy your blog cos of how scientific you get!

      • KP Kwan

        Hi Rachel,
        Thanks for your comment.
        I am a pharmacist, so it is as meticulous as you to adopt a scientific approach. Because of that, I will not recommend any other banana without testing because that is the only one that we use so far.
        Please let me know if you ever use other bananas apart from berangan if the flavor is excellent, as I would like to know of a good alternative too.
        Best regards,
        KP Kwan

    • Lynnel

      Hi Mr. Kwan,

      Thank you for sharing this recipe. I’ve been making banana bread and this time I’d like to try making banana cake. Can I use thawed bananas? I always freeze ripe bananas for banana bread.

      Thank you.


      • KP Kwan

        Hi Lynnel,
        You can use the frozen ripe banana. I use the fresh one as it is readily available over here.
        KP Kwan

        • Lynneliz Johnson

          Hi Mr. Kwan,

          Couldn’t wait for your reply since I’m in the US & you’re in Kuala Lumpur , thus the time difference matters. Anyway, I did use thawed bananas and made banana cup cakes. It was a success! They turned out great! Soft and fluffy! The one thing I forgot was to put a few drops of banana extract. I like the taste of it with banana extract.

          Had a hard time converting grams to US cups , tablespoons and teaspoons. Haha Had to google it but like what I said, it was a success!

          Would it be possible for you to indicate also the grams equivalent to US cups/tablespoons/teaspoons in the recipe?

          Again, thank you very much for sharing your expertise.

          Stay safe.


          • KP Kwan

            Hi Lynneliz,
            Thank you so much for trying the recipe and great to know that you love it.
            I found these free tools to convert gram to US measurement and vice versa:
            It is a handy tool to convert the measurement.
            Have a great weakened ahead.
            KP Kwan

    • Chris

      Hi Kwan,

      I tried your recipe for the second time today but it turned out to be slightly crumbly. The changes I did this time was :

      1. Banana weigh about 270g – about 20g extra from your recipe. I have slightly extra hence I just dumped them in.
      2. My banana is very ripe and sweet. Hence, I reduce 10% of the sugar amount to 180g. As I read one of your reply in this blog that we can try to reduce another 10percent of sugar for less sweet.
      3. The eggs I used are 4 small eggs but they weigh about 195g. Previously I used 5 small eggs without weighing.

      Others were the same as per your recipe and nothing much change compare to how I bake in the first time. My first time baking the cake it turns out quite good and not crumbly like this time. Anyhow, the taste is still good and the sweetness is perfect.

      Did my changes above will actually make the cake crumbly? Please advise.


      • KP Kwan

        Hi Chris,
        There are too many reasons that cause the cake to become crumbly. The small changes in the weight of the banana and egg that you mentioned are likely not the main factor of the crumbliness. Too dry (not enough milk, juice, moisture from fruits, and egg) is the main reason.
        Another reason can be inadequate mixing and did not scrape down the flour stick to the side of the mixing bowl.
        My best bet is to increase the liquid content. The water content of different banana can be varied and is hard to fix every time. If I am you, I will likely add 3 tbsp (45ml milk) to the batter to make it moist. I did the same thing to my butter cake before, and texture turns out significantly smoother.
        KP Kwan

    • Michelle

      Hi Mr Kwan, I have tried to bake banana cake using your recipe. I added crushed walnut on the top. Turn out successful. Thank you for sharing. My family loves it. Hope to try more recipe from you.


      • KP Kwan

        Hi Michelle,
        Thank you for trying and great to know that you family loves it.
        KP Kwan

    • Annie

      Hi KP Kwan, can we replace cake flour with self raising flour?

      • KP Kwan

        Yes. You can use self-raising flour to replace the cake flour. Please omit the baking powder because part of the content of self-raising flour is baking powder.
        KP Kwan

    • Yeo

      Can I omit the chocolate?

      • KP Kwan

        Hi Yeo,
        You can leave out the chocolate if you do not prefer to have chocolate.
        KP Kwan

    • BabyD

      May I know if I still need to add milk into this recipe?

      • KP Kwan

        I prefer not to add milk as the banana has plenty of water, making it too wet.

    • BabyD

      Hi Kwan, if I use ground walnuts in this recipe, do I need to reduce flour or any other ingredients? How much ground walnuts should I use?

      • KP Kwan

        Hi BabyD,
        You do not need to change the amount of flour. You can use 2 to 3 tbsp and give the nut some rough chop. I suggest you keep some to put on top as garnish.
        KP Kwan

    • Maggie Yeo

      Made this cake yesterday without putting in chocolate and it tastes so banana-ey. My 3 year-old daughter who is so fussy in eating, she approves this 🙂

      • KP Kwan

        Glad to know that your little one love it 🙂

    • Eve T

      Hi Kwan, if I were to use an air fryer instead of an oven, do you know the exact time and temperature that I should set on the air fryer?

      • KP Kwan

        Hi Eve,
        Sorry I do not own an air fryer, and not sure of the actual timing and temperature.
        KP Kwan

    • Anne

      Previous post should:
      Hi Kwan,
      Is there a substitute for egg white as my son is allergic to egg white.

      • KP Kwan

        Hi Anne,
        I do not know about any good substitute for egg white. Egg white is the essential ingredient for this cake, unfortunately.
        KP Kwan

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