Bingka Pisang, our Malaysian banana cake. Different, not the same as those banana cakes or even other cakes baked in the Western countries (Milo Cake, Traditional Butter Cake & Sujee Cake). In other words, our Malaysian banana cake is utterly a stand up by itself unique cake. Where did I pick up the recipe for Bingka Pisang? From my nutshell by reflecting back to back to my years when I was younger and when I used to make for my family. Baked in the round, just one switch and portable conventional oven. The oven by the way was like expensive purchase for a poor family like us. So, I really need to ensure I use it carefully because if it does not function anymore, there's no assurance we can afford to buy another. Of course now, it is a different story all together due to the quite a latest oven (Eggless Orange Cheesecake) in my kitchen. Which by the way didn't fall from the sky, but saving and buying, and oven must be put to good use. Into the oven went the mixture for Bingka Pisang. A mix of mashed bananas, flour, butter, sugar, eggs and vanilla essence. By right I should have added some coconut milk, but because I completely forgot to buy coconut, I made Bingka Pisang without coconut milk. Chewy, soft and somewhat dense, Bingka Pisang I must say is part and parcel of our kuih-muih/local delicacies (Malaysian Sago Pudding, Kuih Buah Melaka, Bubur Cha Cha, Bubur Kacang Hijau & Sago Gula Melaka) and a wondrous sugar delight and treat. Absolutely mouth lovable, wouldn't you agree?
Ingredients
2 cups mashed bananas
3/4 all purpose flour
1 cup salted butter
1/2 cup castor sugar
3 eggs
1 tsp vanilla essence
Method
Cream butter and sugar till sugar dissolves and the mixture is light yellow in colour.
Add eggs one at a time and continue creaming.
Fold in flour, followed by mashed bananas.
Note: gently fold in so that there's no lumps.
Combine in vanilla essence and tip mixture into a greased pan.
Note: gently fold in so that there's no lumps.
Combine in vanilla essence and tip mixture into a greased pan.
Bake at 175C for one hour or until bingka is cooked.
what an amazing way to used up mushy bananas. cake comes out awesome Nava, and decoration is simple but delicious.
ReplyDeleteHi Nava, that's look good,simple but delicious. Great to go with tea. Thanks for sharing your recipe.
ReplyDeleteHave a nice weekend.
The Banana cake looks very rich & dense. Well I love coconut milk & would have loved it in it:) I havent tried a lot of Kuih stuff here but everytime I see them feel like trying them. Now during this Ramadhan season most of the local shops are filled with Kuihs & I am very soon going to taste different variety. Well today I made 2 batch of Banana eggless cake. The first one with butter & the second one with oil. Both The cakes were very tasty but the texture was a little gooey. I now need to try more attempts to make one perfect eggless Banana cake.
ReplyDeleteVery very lovely Nava, it looks really soft and moist...
ReplyDeletewill try this soon...
Wah!Banana instead of the normal pandan,must be tasty.
ReplyDeletelooks yummy
ReplyDeleteSuch a delectable cake with ever ready ingredients at home... Guess I wud like this this way without coconut milk.. Looks fluffy & yum !!
ReplyDeletebanana cake looks super soft and delicious..love the sprinkles on top...love to have it for evening snack along with tea..
ReplyDeleteLooks like a simple ingredient cake. With or without coconut this looks really nice, I will wait for a coconut milk and banana cake too..
ReplyDeleteWow the cake came out absolutely perfect it looks so soft !
ReplyDeleteOne of my favourites! A great way of using up over-ripe bananas. Your cake looks lovely! I haven't tried with coconut milk but now that you've mentioned it, I'd love to try it out. Glad you posted this!
ReplyDeletethese look fantastic! Something else I’ve been wanting to try to make myself. I’ll certainly be giving these a go too! Thanks for the recipe.
ReplyDeleteyummy and delicious cake..
ReplyDeleteSo happy to know that you are working on egless cake recipies.. I will be the first one to try it..,
ReplyDeleteWell, i can try this also but only one question, can u smell egg after its all baked !!!
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awesome.. yummy banana cake!
ReplyDeleteLove your banana cake.. Perfectly baked and I love your decoration..
ReplyDeleteHey loved it....
ReplyDeleteWow the cake looks absolutely delicious.
ReplyDeleteThe cake looks awesome...n no rising agents!!! I guess I shud try this bcoz I love banana bakes...
ReplyDeleteHow lovely. I love banana cakes. With or without coconut milk. And my kids love eggs in their cake for a richer flavor. So, this would be perfect. :) I love the way you top the cake with pretty confetti. So festive.
ReplyDeleteYummies!
ReplyDeleteI just baked a banana cake; what a coincidence! =D
The cake looks delectable and yummy.
ReplyDeleteSo lovely.. Cake looks so soft and perfect..also I love that sprinkle topping..my daughter loves this sprinkle on her cupcake..
ReplyDeleteNice cake looks so soft and have never seen a banana cake look this pretty with all the colour design on top looks so good.
ReplyDeletelovely banana cake with colourful sprinkles
ReplyDeleteI have so long didn't eat this kind of kuih already. Drooling watching to your photo.
ReplyDeleteOne of my gal pal reminds me every time that I should also make eggless cake but I just don't get into the mood to work without eggs. don't know why?
ReplyDeleteI love this simple, soft banana cake with eggs.
Such a lovely cake Nava,I love the way u've added the sprinkles on it,makes it look so colorful and tempting !
ReplyDeleteLooks so soft and lovely
ReplyDeleteLike you even I bake a cake out of over ripe bananas. The cake has lovely texture as evident from the pictures. The sprinkles look wonderful on the cake!
ReplyDeleteLooks lovely Nava!!!
ReplyDeleteI like it but minus the colourful sprinkles :)
ReplyDeleteAbsolutely lovely..I am not too keen on coconut milk. THANX for this recipe!
ReplyDelete