I just made this yesterday and it’s pretty good. The cake is super soft & remains moist even after a few days. I followed the steps as you suggested but made some alterations to the recipe. I reduced the sugar to 100g, switched condensed milk for yogurt in a 1:1 ratio and added vanilla essence instead of banana essence.
i baked this banana cake an hour ago. I reduced the sugar to 95gms and 25gms c/milk. I will reduce the sugar to 80 gms the next round. I also added walnut. It was AMAZING! it doesn't have the kueh texture. I went to the market to look for Banana King and Berangan- no luck. This recipe is a holy grail. Thank you Sir! I saved this Receipt as "Dr Banana Cake" ( One question: Why don't use All Purpose Flour?" Doc?
I have just made the banana cake following Dr Leslie's recipe. Made it not once but twice in a row .Both cakes turned out absolutely FANTASTIC !! I added walnuts and raisins but left out the banana essence as the flavor was too strong for our liking. Thanks Dr Leslie for the recipe and you certainly deserves a score of 10/10 !!!
Love the recipe! Just toasted a slice, as suggested by Dr Leslie, and it was yummy! I reduced sugar to 90g and condensed milk to 30g, but still find it very sweet! 😅. The next time I will reduce sugar further. Also used brown sugar instead of castor sugar, and replaced the banana essence with vanilla extract.
I followed your recipe to make banana cake. Cut 1/3 sugar, cut 1/3 butter, added some raisin. The cake turned out so yummy! My hubby said the best banana cake I ever made. Thumbs up 👍 to Dr Leslie. Thank you for sharing. 🙏
I tried a couple of recipes on youtube but this got to be by far the best & my favourite recipe! I don’t have cake flour at home but I just substitute w a mixture of AFP & cornflour. Works well too. Cake is super moist & soft. Thank you so much for this recipe! My whole family loves it.
I was so impressed with Leslie’s innovative “reverse creaming method “ - it’s a good tip - helps the banana bread to turn out moist and soft; really is the best banana bread recipe- no embellishments in that claim! Great details and tips offered - someone worth following 👍
Thank you ! Tried ur recipe and it turns out great, i reduced the sugar to 60g (30g white, 30g brown), added vanilla essence instead of banana essence , the kids love it. My husband prefer abit chewy texture, so next round i will try to mix bread flour and all purpose flour to see how it turns out.
you are the best Doc!! 40 tries to get it just right for us, so that we don’t have to. this recipe is amazing - easy, and the results are amazing. the only thing is that it’s a tad sweet for our family’s taste, so i will try reducing the sugar by 10-20g next time. Thank you!!!
Just had to make this banana cake recipe this weekend. Taste and texture is amazing. This reverse creaming methods gives it a light and tender texture. Lovely banana flavour. Not a fan of banana essence though so I omitted it and still tasted great. Thank you for sharing your recipe and doing this video.
This the first time that I have tried the beurre manie method. Doubted that it would work out because we have been taught to cream the butter and sugar first followed by the flour but voila it did! Had to adjust the sugar because bananas are so sweet already. Thanks Dr Leslie for putting in all the hard work!
Just in time, I wanted a best banana cake recipe and this video pops up. Bravo Dr Tay, clear & precise explanation, I like best was why the butter can be mixed with the flour, & what is reverse mixing. I also like your banana cake jingle
I just made a somehow-failed banana cake and here i am searching for solutions to how to make another successful one in future! Thank you for taking your time and effort to figure out the perfect recipe! I'll try it one day soon!
Thank you Dr Leslie. Another great recipe due to your extended efforts in search of the best concoction of ingredients down to the smallest detail. I admire your never say die attitude and generous sharing. ❤ My mum loved the cake. I reduced the banana essence (from poon huat/red man) by half and replaced the other half portion with vanilla essence as i did not like the over powering smell of the banana essence on the first try. Thanks again
OH MY I have just tried this recipe and the texture is amazing!!!!! I love how it's so fluffy and moist! But it's a tad too sweet for my liking so next time I will definitely cut the sugar! Nonetheless, this has gotta be my go-to recipe from now onwards!!! Thank you so much Dr Leslie for this recipe!
Hello Dr, I have some leftover in my kitchen hence I tried out yours …swap condense with yogurt, vanilla essence and reduce sugar to 100g instead. The texture is moist and fluffy, just that the butter aroma is stronger than banana 😝. Perhaps next time I should get a banana Essence! Overall is a success and I love the texture a lot. Thanks and hugs 🤗
Wow I tried the banana cake today and it tastes so yummy. Really soft and not that heavy. Just like what Dr Leslie said is the perfect texture. Once again thanks Dr Leslie for such wonderful sharing.
This is my second time attempting this recipe. And get the best bake to start 2022. (After tweaking the baking temperature and time as mine is a convection) This reverse creaming method is good and the only recipes for all my future banana cake bake. Thank you Dr Leslie. I hope to see more of ya different cake bake soon.
Dr Tay, your written recipe states the temperature as 160 degree C. I tried both at 170 and 160, equally good !! Thank you very much for this best recipe so far I have come across.
Always thought banana cake is the easiest n foolproof. I was wrong until I watch your video. Just made n I am so pleased to share them w my friends. Thank you Doc !
Dear Dr.Leslie, I baked this last night.OMG I finally have the banana cake i wanted.i been trying so many recipes.Thank you very much.Next will be attempting your Butter cake Cheers
Was eating this cake in the kitchen when my kids came in to chat, and all I could only reply was “mmm mmm mmmmm... “ lol. Omitted banana Essence cos I don’t have it. Reduced sugar to 120g. Still a tad too sweet for me, will reduce it to 110g the next time. Thanks Dr Leslie for this delicious and easy recipe!
Hi! Tried the recipe with reduced sugar and condensed milk still find it too sweet. I also omitted the essence. The texture is great! Funnily enough, my cake can't brown like yours I think next time I need to turn up the temp last 3rd of the bake. I would like to try swapping the condensed milk with yogurt to see if I can reduce the sweetness but at the same time maintain the moist-ness or even keep it moist for longer. I've tried some cakes with yogurt and they all maintained moist and soft.
Hi, I tried ur butter cake and ur banana cake and they are the best compared to many others. Generally, all feedbacks from relatives who tried were very good. The most impt is that your cakes sweetness is just nice and generally acceptable to all without any adjustment. So wonder if you ever try to make fruit cake and can share with us? Thank you
Yes, here is my light fruit cake recipe: ieatishootipost.sg/leslies-light-fruit-cake-recipe-new-method-to-prevent-dried-fruit-from-sinking-guaranteed-to-work/
@@ieatishootipost By the way, is it better if soak the fruits in liquor (to become christmas fruit cake) or some juice so that the fruits will not suck the moisture from the cake and then the cake will still be moisture on the next day? I'm not sure on cake but i ever experienced the fruits suck the moisture from the bread and bread becomes dry on the 2nd day. Thanks
I tried to bake this today and it’s awesome! Thank you so much for sharing your recipe. However, despite using KitchenAid Digital Countertop Oven as well, I noticed that the top of my banana bread appears quite burnt - taste wasn’t really affected but clearly it didn’t look as nice as yours! Any tips on this? Was it because I didn’t beat the egg whites long enough?
@@ieatishootipost I baked the cake. It was light and fluffy. The recipe works for sure. Thank you for sharing. However I think the condense milk I used has too much sugar so it was a bit too sweet for me n my family. Next time, I will skip the condense milk.
This is a great recipe! Thank you for sharing. I have a big family and tried to double the quantity with a 20cmx20cmx8cm pan. Do I need to make any changes to your recipe ? Appreciate your advice!
Many thanks for the Bananana 🎶🎵🎶 recipe. It was an absolute success that I finish up the whole tray by myself. I'm now undergoing the guilt trauma therapy hence the silence...
@@ieatishootipost I am seeking therapy not for finishing the whole tray...I am seeking help for the process of devouring the whole cake in less than 15 mins like a serial banana cake killer.... Being light, moist, fluffy and delicious, the cake was literally sliding down my mouth....the situation was totally out of control...When you share a fantastic recipe like this and make the cooking process idiot proof this is what happens ... Having said that looking forward to more idiot proof and well tested recipes from you ... Cheers lots of laugh from Australia...
@@cathychan2814 Wow, you have really warmed the cockles of my heart! Glad you enjoyed the cake so much! Next time, try slicing it and then toasting it for 5min to crisp up the edges and eat with vanilla ice cream and walnuts! Next level!
Dr Leslie, can I exclude condense milk for this? Or what can I use as an alternative? Reason being I don’t use condense milk after all. So don’t want to get it just to make this cake.
been waiting for this recipe ever since the fb live hahaha and finally tried it..rlly damn good!! only reduced the sugar by 10g and it’s just nice for me ... light and v moist
If I would like to increase this recipes 4 times to make four cakes, how many hours needed to bake in the oven? Thanks Dr Leslie Really enjoy making this super yummy cake
Thank you Dr for the awesome recipe! I tried and it was superb! Would you be able to advise recipe for a bigger cake (say like 7inch or 8inch square) cos the loaf not enough to go around as it was too good!
Thank you so much for sharing your recipe.... I've tried so many recipes and still have not gotten it right...I will definitely give it a try...However I do have a couple of questions... Firstly the oven: Notice you saying you use the Kitchienaid Oven... does it make a difference what oven we use ... does the temp setting differ on individual ovens... I use a Fagor built-in oven. Please do advise if there is a temp adjustment. Secondly: Is the banana essence mandatory? & lastly... If the banana's are going to be mashed, does it need to be sliced? Thank you again for sharing and hope to get a reply ...
Hi Dr Leslie, thanks for sharing your recipe! Looking at your banana cake texture, it looks yummy 😋 You did mention banana essence as I watch through, may I know which brand of banana essence that you use for this recipe? Cos I don’t like some are too strong…thanks n God bless!
Doc, can you advise to what state do you whip the egg white? You mentioned ‘quite stiff’ at 5:25. So is it more than firm but before stiff, or just turned stiff?
Hihi Dr Leslie, I baked the banana cake today. All good except there is a small area of dampness especially in the centre of the cake. Is it due to oven temperature or require a longer baking time as each oven differs. I followed your instructions. Please advise n thank you.
Today tried baking. Forgot to add baking soda tho. Now in oven. Hope everything will still turn out well. The batter not as light as u said it was a tho. No prob adding banana, chocolate chip b4 bake.
@@ieatishootipost still manage to rise. Tho texture maybe diff fr ur pic. u whip ur egg white til which stage? Firm peak? Y do u not add sugar to whip? Thanks
Hi Dr Tay, I baked your recipe twice. First time , it didn’t rise much. I guess it’s due to me deflating most of the air out along the way. 2nd time, texture is much more closer to yours. But my cake interior colour is not uniform. Got two tones. Hahaha. Maybe I didn’t mix well enough the batter. But I was afraid of deflating too much air. Reduced sugar to 100g and also reduced condense milk to 30g. How about my pan ? It’s not straight sides like yours but a little tapered type. Does that also contribute to not getting such tall cake like yours ? And how come your cake can be so flat on top while mine is a bit dome shape? Many thanks for sharing this wonderful bananana cake.
Sounds like your mixing is a problem. Don't be afraid of deflating the batter. Just mix till it is even. Might take a minute or two. Doming is quite acceptable in this cake.
Hi Dr Leslie, when we mix the sugar flouir and butter do we hv to beat it till pale or just mix then evenly will do ? i tried this recipe yesterday, the cake was yummy but abit low. I m using a 6x6 tray.
Hi Leslie, I have another question. Hope you can enlighten me. Can the castor sugar be replaced by brown sugar ? Also, do we unmould the cake only after it has cooled down in the tin ? My 3rd attempt resulted in a more uniform colour but the cake is very crumbly. Do you know where I did wrongly ? I used brown sugar this time.
For built in oven, 160C for 40-45mins should be fine. At the end of the cooking time, use a metal skewer to poke into the centre of the cake. If it is still wet, let it bake for another 5mins and test again.
Hi Doc my husband has lactose intolerance but likes banana cake. Haha. Can u share what substitutes can I use for the butter n condensed milk? Thanks a lot!! Have a great day!
Hi, Thanks for sharing your recipe. The ratio of cake flour to butter is 1:1. After mixing it looks like kind of more butter than flour and the mixture looks soggy. Is this suppose to be ?
@@rosestudio1108 There's nothing wrong with a dome in this cake. It is supposed to crack on top. If you want less of a dome, then you need to insulate the sides to the cake tin or bake in a waterbath.
Thanks for sharing the banana cake recipe! You mentioned that this version is "not quite perfect yet". Just curious as to what you would consider as the "perfect" banana cake. 😊
@@ieatishootipost actually I've bought from a night market stall in JB before and super super loved their banana cake. They used the (hong jiu) to make too. Just so u know, our family often wonder what's with the hype of that famous JB shop that ppl queue for😅the one I bought from pasar malam was so much better than that!
Hi Doc.. I tried 3 times but the Cake kept collapsing after removing it from oven. Forming like a "double chin" on the sides. The bottom half will be dark brown while the top is exactly like yr video. The taste is still very good thou. Any recommendations how I can perfect it like yours?
I just made this yesterday and it’s pretty good. The cake is super soft & remains moist even after a few days. I followed the steps as you suggested but made some alterations to the recipe. I reduced the sugar to 100g, switched condensed milk for yogurt in a 1:1 ratio and added vanilla essence instead of banana essence.
Glad you like it!
Just baked it with 100g raw sugar and 3 tsp condensed milk as variation. Everyone loved it. Has great crispy sides
Glad you and (everyone else) liked it
i baked this banana cake an hour ago. I reduced the sugar to 95gms and 25gms c/milk. I will reduce the sugar to 80 gms the next round. I also added walnut. It was AMAZING! it doesn't have the kueh texture. I went to the market to look for Banana King and Berangan- no luck. This recipe is a holy grail. Thank you Sir! I saved this Receipt as "Dr Banana Cake" ( One question: Why don't use All Purpose Flour?" Doc?
Glad you like the recipe! You can use all purpose flour, but the texture will be slight less tender.
I have just made the banana cake following Dr Leslie's recipe. Made it not once but twice in a row .Both cakes turned out absolutely FANTASTIC !! I added walnuts and raisins but left out the banana essence as the flavor was too strong for our liking. Thanks Dr Leslie for the recipe and you certainly deserves a score of 10/10 !!!
Glad you like it! Thanks for your kind words!
Love the recipe! Just toasted a slice, as suggested by Dr Leslie, and it was yummy!
I reduced sugar to 90g and condensed milk to 30g, but still find it very sweet! 😅. The next time I will reduce sugar further.
Also used brown sugar instead of castor sugar, and replaced the banana essence with vanilla extract.
Glad you like it!
I followed your recipe to make banana cake. Cut 1/3 sugar, cut 1/3 butter, added some raisin. The cake turned out so yummy! My hubby said the best banana cake I ever made. Thumbs up 👍 to Dr Leslie. Thank you for sharing. 🙏
Glad you like it!
Cannot cut the butter the key ingredients of a best butter
I tried a couple of times. is awesome!!
I cut sugar to 90gm and I used red skin banana smells so good and added chopped walnuts on top instead.
Glad you like the recipe. Chopped walnuts sounds great!
I tried a couple of recipes on youtube but this got to be by far the best & my favourite recipe! I don’t have cake flour at home but I just substitute w a mixture of AFP & cornflour. Works well too. Cake is super moist & soft. Thank you so much for this recipe! My whole family loves it.
Glad you like it! Thanks for letting me know!
I was so impressed with Leslie’s innovative “reverse creaming method “ - it’s a good tip - helps the banana bread to turn out moist and soft; really is the best banana bread recipe- no embellishments in that claim! Great details and tips offered - someone worth following 👍
Thanks so much for your endorsement!
Thank you ! Tried ur recipe and it turns out great, i reduced the sugar to 60g (30g white, 30g brown), added vanilla essence instead of banana essence , the kids love it. My husband prefer abit chewy texture, so next round i will try to mix bread flour and all purpose flour to see how it turns out.
Great! Glad you enjoyed the cake!
you are the best Doc!! 40 tries to get it just right for us, so that we don’t have to. this recipe is amazing - easy, and the results are amazing. the only thing is that it’s a tad sweet for our family’s taste, so i will try reducing the sugar by 10-20g next time. Thank you!!!
Glad you like it. Most people report that they managed to reduce the sugar to 100g and it still works!
@@ieatishootipost great!! i’ll try 100g next time! thanks for replying!
Thank you for your recipe! I tried many recipes before and this is the best!
Glad you liked it!
I just bake the banana cake. It so soft and delicious. I used brown sugar and vanilla essence. Thankyou for your recipe.
Most welcome!
Tried it several times and now it’s my go to banana cake! I love it so much. Thank you for the recipe
So glad you like it!
Just had to make this banana cake recipe this weekend. Taste and texture is amazing. This reverse creaming methods gives it a light and tender texture. Lovely banana flavour. Not a fan of banana essence though so I omitted it and still tasted great. Thank you for sharing your recipe and doing this video.
Well done! So glad that you liked it!
This the first time that I have tried the beurre manie method. Doubted that it would work out because we have been taught to cream the butter and sugar first followed by the flour but voila it did! Had to adjust the sugar because bananas are so sweet already. Thanks Dr Leslie for putting in all the hard work!
Glad you like it! 😄
Best banana cake I've made so far! Thank u Leslie! I added a pinch of cinnamon powder and replaced the condense milk with 10g milk.
Glad you like it!
Just in time, I wanted a best banana cake recipe and this video pops up. Bravo Dr Tay, clear & precise explanation, I like best was why the butter can be mixed with the flour, & what is reverse mixing. I also like your banana cake jingle
Glad to be of service!
Hello Doc. Tried the recipe. The banana cake turned out amazing! Fluffy and light. Thank you for sharing.
Yay! Well done! Glad it turned out well 😁
I just made a somehow-failed banana cake and here i am searching for solutions to how to make another successful one in future! Thank you for taking your time and effort to figure out the perfect recipe! I'll try it one day soon!
All the best!
Thank you Dr Leslie. Another great recipe due to your extended efforts in search of the best concoction of ingredients down to the smallest detail. I admire your never say die attitude and generous sharing. ❤ My mum loved the cake. I reduced the banana essence (from poon huat/red man) by half and replaced the other half portion with vanilla essence as i did not like the over powering smell of the banana essence on the first try. Thanks again
So glad you like the recipe!
OH MY I have just tried this recipe and the texture is amazing!!!!! I love how it's so fluffy and moist! But it's a tad too sweet for my liking so next time I will definitely cut the sugar! Nonetheless, this has gotta be my go-to recipe from now onwards!!! Thank you so much Dr Leslie for this recipe!
Glad you liked it!! Yes, you can cut the sugar down to 100g and it would still work.
Hello Dr, I have some leftover in my kitchen hence I tried out yours …swap condense with yogurt, vanilla essence and reduce sugar to 100g instead. The texture is moist and fluffy, just that the butter aroma is stronger than banana 😝. Perhaps next time I should get a banana Essence! Overall is a success and I love the texture a lot.
Thanks and hugs 🤗
Oh that is wonderful! Glad you liked the recipe!
Wow I tried the banana cake today and it tastes so yummy. Really soft and not that heavy. Just like what Dr Leslie said is the perfect texture. Once again thanks Dr Leslie for such wonderful sharing.
Glad you liked it!
This is my second time attempting this recipe. And get the best bake to start 2022. (After tweaking the baking temperature and time as mine is a convection)
This reverse creaming method is good and the only recipes for all my future banana cake bake.
Thank you Dr Leslie. I hope to see more of ya different cake bake soon.
Great it worked out! Pleasure is all mine
Love your recipe. Tried many recipes online, but never been successful. I learned a lot from u. Thanks a lot
Well, I wish you good success!
Thanks Dr Leslie. I tried the recipe and the recommended method, banana butter cake turns out great. Love it!
Glad you like it!
Dr Tay, your written recipe states the temperature as 160 degree C. I tried both at 170 and 160, equally good !! Thank you very much for this best recipe so far I have come across.
Thanks! Glad you like it!
Thank you for sharing this best & perfect banana cake. Shared with others, all ❤👍👏 your recipe. Have a blessed week🙏🏻
Glad you like it! Thanks for sharing!
I try about now in bake my banana cake..thank you again for sharing
All the best!
Always thought banana cake is the easiest n foolproof. I was wrong until I watch your video. Just made n I am so pleased to share them w my friends. Thank you Doc !
Most welcome!
Hi Doc! Long wait but all worth it. Really appreciate your sharing of this banana cake recipe. Thanks much!
My pleasure!
Good evening from Nigeria I try ur recipe on banana cake,I must confess it came so well and it is really tasty thanks for sharing
Oh hi! So glad you liked the recipe! What type of bananas do you have in Nigeria?
The cake is amazing, I need this in my life 😋
Thanks! Give the recipe a try!
Tried this recipe today and it turned out amazing!! I used a square bottom pan instead of a loaf too. Thank you for the recipe :D
Glad you like it!
The best Dr. Thank u for sharing.
I use room temperature eggs, make it warm a little bit.
And butter also room temperature.
Thank u. Love your resepi.
Glad you like it!
i baked at 160c & turned out great 👍
that's great!
Your dedication for good tasting food impressed me.
Thank you 😋
Dear Dr.Leslie, I baked this last night.OMG I finally have the banana cake i wanted.i been trying so many recipes.Thank you very much.Next will be attempting your Butter cake Cheers
Glad you like it! Thanks for your kind words!
Dear Dr.Leslie , want brand is your baking tray please
Tried it. Yummy. The tip of freezing the banana is a wonder
Glad it worked!
I just tried this and it works perfectly! My cake kinda erupted in the center with a nice split..
Great job!
Was eating this cake in the kitchen when my kids came in to chat, and all I could only reply was “mmm mmm mmmmm... “ lol.
Omitted banana Essence cos I don’t have it. Reduced sugar to 120g. Still a tad too sweet for me, will reduce it to 110g the next time. Thanks Dr Leslie for this delicious and easy recipe!
Glad you like it! Hearing that mmmmmmmm is so gratifying!
Yummy cake, surprised after all the baking to get a better recipe, you still enjoy eating it! Hahaha. Thanks for the recipe!
Welcome!
I have tried your banana cake and buttercake recipe it's delicious, soft and fluffy texture
Thanks!
wow amazing recipe! I've taste tested it before and it
is really very fluffy and moist ! hope to try it again
Glad you like it, Megan!
Best banana cake I have ever attempted. My whole family like it. I reduced a little bit of the sugar.
Wow, I am so glad to hear that your family loved it!
Hi! Tried the recipe with reduced sugar and condensed milk still find it too sweet. I also omitted the essence. The texture is great! Funnily enough, my cake can't brown like yours I think next time I need to turn up the temp last 3rd of the bake.
I would like to try swapping the condensed milk with yogurt to see if I can reduce the sweetness but at the same time maintain the moist-ness or even keep it moist for longer. I've tried some cakes with yogurt and they all maintained moist and soft.
Browning has to do with sugar as well. Less sugar, more difficult to brown.
@@ieatishootipost true that
Fabulous recipe & easy to follow. Thank you for sharing & look forward to more goodies😍
You are so welcome!
Hi,
I tried ur butter cake and ur banana cake and they are the best compared to many others. Generally, all feedbacks from relatives who tried were very good. The most impt is that your cakes sweetness is just nice and generally acceptable to all without any adjustment. So wonder if you ever try to make fruit cake and can share with us? Thank you
Yes, here is my light fruit cake recipe: ieatishootipost.sg/leslies-light-fruit-cake-recipe-new-method-to-prevent-dried-fruit-from-sinking-guaranteed-to-work/
@@ieatishootipost thank you very much
@@ieatishootipost By the way, is it better if soak the fruits in liquor (to become christmas fruit cake) or some juice so that the fruits will not suck the moisture from the cake and then the cake will still be moisture on the next day? I'm not sure on cake but i ever experienced the fruits suck the moisture from the bread and bread becomes dry on the 2nd day. Thanks
Mmm! Looks wonderful 😊 I have try baking it!! Thank you!!!!
All the Best! Let us know how it goes!
Thanks for the long awaited recipe. Appreciate your clear explanation to the steps of making the cake. Can't wait to bake it.
My pleasure 😊
I tried to bake this today and it’s awesome! Thank you so much for sharing your recipe. However, despite using KitchenAid Digital Countertop Oven as well, I noticed that the top of my banana bread appears quite burnt - taste wasn’t really affected but clearly it didn’t look as nice as yours! Any tips on this?
Was it because I didn’t beat the egg whites long enough?
Just watche th= top and pull the cake out a few minutes earlier.
Baked it today. Didn't expect it to be so super moist n yummy. Everyone's eyes lighted up when they put the cake in their mouths. 😂
Wow, that makes all the effort of getting it right worth it! Thanks for your feedback! Glad everyone liked it!
I enjoy reading your blog...
Thanks for sharing the recipe. Will definitely bake it
So have you baked it?
Yeah! I can’t wait to make this cake! Thank you Dr Leslie!
Let us know how you go!
@@ieatishootipost I baked the cake. It was light and fluffy. The recipe works for sure. Thank you for sharing. However I think the condense milk I used has too much sugar so it was a bit too sweet for me n my family. Next time, I will skip the condense milk.
@@teacherYHK Sure! Or you can reduce the sugar to 100g as some of our other readers have done.
Wah I will try baking this Bananana~ cake looks really good from the video
Hope you like it!
This is a great recipe! Thank you for sharing.
I have a big family and tried to double the quantity with a 20cmx20cmx8cm pan.
Do I need to make any changes to your recipe ? Appreciate your advice!
You probably have to increase the baking time by 10-15mins.
@@ieatishootipost thank you for your reply!
It looks fantastic...moist as it should and the colour is absolutely perfect. Will try your recipe this weekend. Thanks for sharing.
Thanks! Let me know how you go.
Many thanks for the Bananana 🎶🎵🎶 recipe. It was an absolute success that I finish up the whole tray by myself. I'm now undergoing the guilt trauma therapy hence the silence...
@@cathychan2814 Oh wow, you really finished the tray by yourself!!?? Glad you enjoyed it!
@@ieatishootipost I am seeking therapy not for finishing the whole tray...I am seeking help for the process of devouring the whole cake in less than 15 mins like a serial banana cake killer.... Being light, moist, fluffy and delicious, the cake was literally sliding down my mouth....the situation was totally out of control...When you share a fantastic recipe like this and make the cooking process idiot proof this is what happens ... Having said that looking forward to more idiot proof and well tested recipes from you ... Cheers lots of laugh from Australia...
@@cathychan2814 Wow, you have really warmed the cockles of my heart! Glad you enjoyed the cake so much! Next time, try slicing it and then toasting it for 5min to crisp up the edges and eat with vanilla ice cream and walnuts! Next level!
Dr Leslie, can I exclude condense milk for this? Or what can I use as an alternative? Reason being I don’t use condense milk after all. So don’t want to get it just to make this cake.
Hi Dr Leslie
Will you teach how to make Swiss roll, sourdough starter and sourdough bread ?
Haven’t tried Swiss Roll. Sourdough, I think there are already many good resources online.
Hi Dr. Lee, i tried ur recipe and I’m loving it.
Glad you like it! BTW its Dr Leslie or Dr Tay. : )
been waiting for this recipe ever since the fb live hahaha and finally tried it..rlly damn good!! only reduced the sugar by 10g and it’s just nice for me ... light and v moist
Glad you like it!
Looks fantastic! Even more siok ...love the Singlish
Thanks!
Tried the recipe. Loved it. Thank you! 👍👍
Most welcome!
If I would like to increase this recipes 4 times to make four cakes, how many hours needed to bake in the oven?
Thanks Dr Leslie
Really enjoy making this super yummy cake
I would use a stick to test the cake and add another 5 minutes if it is still wet.
Very nice recipe. Still moist after 2 days. Could you do a orange cake recipe?
Glad you like it! Butter cake is in the works, orange cake will follow
Thank you Dr for the awesome recipe! I tried and it was superb! Would you be able to advise recipe for a bigger cake (say like 7inch or 8inch square) cos the loaf not enough to go around as it was too good!
Oh, you can just double the recipe and use an 8 inch square pan!
@@ieatishootipost Thank you Doc!
The banana cake turns out amazing! Do u have a great recipe for biscotti, Dr Leslie? :)
Thanks! Biscotti, not really
very good thank you for sharing 🙏
Thanks for visiting
Thanks for the generous sharing
Most welcome!
Haru haru! Thank you for sharing your recipes Doc…🤗
Welcome!
Great recipe and explanation. Funny when u said bananana...😄
Glad you like it!
May I know what is the purpose of the condensed milk? have you tried without it or use other substitute?
Yes, it just gives it an extra flavour and texture. You can leave it out. It is not essential
Thank you so much for sharing your recipe.... I've tried so many recipes and still have not gotten it right...I will definitely give it a try...However I do have a couple of questions... Firstly the oven: Notice you saying you use the Kitchienaid Oven... does it make a difference what oven we use ... does the temp setting differ on individual ovens... I use a Fagor built-in oven. Please do advise if there is a temp adjustment. Secondly: Is the banana essence mandatory? & lastly... If the banana's are going to be mashed, does it need to be sliced? Thank you again for sharing and hope to get a reply ...
Any oven is fine. You don’t have to slice the bananas. Essence is not mandatory.
Thank you ❤
Your channel was recommended on my feed. apparently I’ve been watching anything to do with FOOD 🥘 lol ~ liked and a new sub here.
Might I suggest incorporating oil into the recipe along with the butter? Butter adds flavour whilst oil aids in the moistness.
Yes, I have tried using vegetable oil as well as shortening. I didn’t feel that the oil was better. But of course, you can add it if you like.
Hi Dr Leslie🙌🏻
Thanks for this recipes. Which brand of the eggs that weight exactly 60g each for this cake please.
Any brand will do. Just look for those carton of 10 eggs that weigh 600g.
Hi Dr Leslie, thanks for sharing your recipe! Looking at your banana cake texture, it looks yummy 😋 You did mention banana essence as I watch through, may I know which brand of banana essence that you use for this recipe? Cos I don’t like some are too strong…thanks n God bless!
I buy from Alina Bakery at Tanjong Katong Complex
My favourite cake.
One of mine too!
I very impressed by your baking
can I try out without adding the
condensed milk and substitute
with fresh milk instead ? 🙏🙏
You can substitute with whipping cream, sour cream or just leave it out
You are right! Thank you for this recipe.. local style.
My pleasure 😊
Even better, lather on some salted butter on the slice of toasted cake.
@@lowhuiphing Power!
I tried this but I adjusted cause I bake in mini toaster. I melt butter and less sugar and beat eggs, cause no time. A,e out good.
Glad you like it and thanks for sharing!
Just baked using yr receipe , look very good
Thanks! Do you like the taste?
@@ieatishootipost mine not as soft , taste is good , will try again
@@pearlyleow8452 Try again! Don't change anything in the recipe!
Doc, can you advise to what state do you whip the egg white? You mentioned ‘quite stiff’ at 5:25. So is it more than firm but before stiff, or just turned stiff?
It doesn't really matter that much with this cake, not like a Chiffon where you have to get it just right.
Hihi Dr Leslie, I baked the banana cake today. All good except there is a small area of dampness especially in the centre of the cake. Is it due to oven temperature or require a longer baking time as each oven differs. I followed your instructions. Please advise n thank you.
Yes every oven is different. Maybe add another 5 mins to your baking time
Today tried baking. Forgot to add baking soda tho. Now in oven. Hope everything will still turn out well. The batter not as light as u said it was a tho. No prob adding banana, chocolate chip b4 bake.
How did it go?
@@ieatishootipost still manage to rise. Tho texture maybe diff fr ur pic. u whip ur egg white til which stage? Firm peak? Y do u not add sugar to whip? Thanks
@@jeremygoh9559 Just soft peaks will do.
@@ieatishootipost thanks 😊
Hi Dr Tay, I baked your recipe twice. First time , it didn’t rise much. I guess it’s due to me deflating most of the air out along the way. 2nd time, texture is much more closer to yours. But my cake interior colour is not uniform. Got two tones. Hahaha. Maybe I didn’t mix well enough the batter. But I was afraid of deflating too much air. Reduced sugar to 100g and also reduced condense milk to 30g. How about my pan ? It’s not straight sides like yours but a little tapered type. Does that also contribute to not getting such tall cake like yours ? And how come your cake can be so flat on top while mine is a bit dome shape? Many thanks for sharing this wonderful bananana cake.
Sounds like your mixing is a problem. Don't be afraid of deflating the batter. Just mix till it is even. Might take a minute or two. Doming is quite acceptable in this cake.
@@ieatishootipost thanks for your quick response to my problem.
i followed your oven temperature 170 however on top of the cake was burnt! i’m using Mayer table top oven
Maybe you can place the cake on a lower shelve or cover with aluminium foil when it starts to brown too much.
thank you very much ❤
Hi Dr Leslie, when we mix the sugar flouir and butter do we hv to beat it till pale or just mix then evenly will do ? i tried this recipe yesterday, the cake was yummy but abit low. I m using a 6x6 tray.
No need to beat till pale. Its low because your tray is bigger. Use a smaller loaf pan if you want more height.
@@ieatishootipost ok tq !!
Hi Leslie, I have another question. Hope you can enlighten me. Can the castor sugar be replaced by brown sugar ? Also, do we unmould the cake only after it has cooled down in the tin ? My 3rd attempt resulted in a more uniform colour but the cake is very crumbly. Do you know where I did wrongly ? I used brown sugar this time.
Yes you can use brown sugar. If it is crumbly, maybe you can mix the batter for another minute to develop the gluten
This is baked in an air fryer oven. What will the setting be for a standard oven? Just did, inside still wet. 😢
For built in oven, 160C for 40-45mins should be fine. At the end of the cooking time, use a metal skewer to poke into the centre of the cake. If it is still wet, let it bake for another 5mins and test again.
Hi Doc my husband has lactose intolerance but likes banana cake. Haha. Can u share what substitutes can I use for the butter n condensed milk? Thanks a lot!! Have a great day!
Oil or margarine is a good option. You can omit the condense milk but it might not as creamy as his cake.
You can use butter substitutes like Buttercup as well as butter flavoured Crisco. You can leave out the condensed milk or use some almond milk
Hi, Thanks for sharing your recipe. The ratio of cake flour to butter is 1:1. After mixing it looks like kind of more butter than flour and the mixture looks soggy. Is this suppose to be ?
Is your butter too soft? Or did you overmix your butter and dry ingredients? A lot of butter cakes are 1:1 ratios
Hi I tried baking with your recipe. Not sure why the Center portion is raise up.😬
Because the sides get cooked faster and they set, while the middle takes longer to cook so it has more time to rise.
@@ieatishootipost so what shd i do to improve it?
@@rosestudio1108 There's nothing wrong with a dome in this cake. It is supposed to crack on top. If you want less of a dome, then you need to insulate the sides to the cake tin or bake in a waterbath.
Man it really turned out great. Used vanilla essence instead of the banana essence. Don’t know which one would have tasted better.
Try again with banana essence.
Thank you for sharing
Welcome!
Thanks for sharing the banana cake recipe! You mentioned that this version is "not quite perfect yet". Just curious as to what you would consider as the "perfect" banana cake. 😊
Marvellous to cook within this short video.TQ
It would be the version that looks as nice as this but has a more intense banana flavour and even more moist.
@@ieatishootipost actually I've bought from a night market stall in JB before and super super loved their banana cake. They used the (hong jiu) to make too.
Just so u know, our family often wonder what's with the hype of that famous JB shop that ppl queue for😅the one I bought from pasar malam was so much better than that!
What if I want to add cocoa powder and at which stage should I add?
Does it change the proportion ?
I don't know as I have not tried.
Hi Doc.. I tried 3 times but the Cake kept collapsing after removing it from oven. Forming like a "double chin" on the sides. The bottom half will be dark brown while the top is exactly like yr video. The taste is still very good thou. Any recommendations how I can perfect it like yours?
Maybe you can reduce the amt of baking powder.
Have you tried using Pisang Mas (Pang Jio)? How different would it be from Pisang Berangan?
Pisang mas also can.