I bake a lot of “Asian-inspired” cakes and bread at home, largely because these are the kind of confections I grew up eating from our local neighbourhood cake shops. Pandan Chiffon remains top on my list and I bake it ever so often for friends and neighbours. Then there are the “coconut” and “otak” buns, sweet dough breads filled with local flavours in both sweet and savory. And of course there is the good old banana cake, requiring few ingredients but so yummy and fragrant. I’d been using a banana cake recipe for over the last 3 years now and repeatedly use it whenever we have over ripened bananas at home which are beyond their prime to be eaten, or simply whenever I have a craving for banana cake. It remains on my “regular to bake” list as the cake is very soft and fluffy and everyone loves it. The results are so consistent and reproducible, given that one follows the recipe and observes the important details well. Otherwise, this banana cake recipe is definitely a keeper and I strongly encourage those who’d not tried it to have a go!