Kek Pisang Kampung

Kampung-style Banana Cake

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Preparation info

  • Makes


    20 cm round cake
    • Difficulty


Appears in

My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

This recipe has been in my family for as long as I can remember. My late mum used to bake it using an old-fashioned round oven and my siblings and I would sit by the oven to watch the cake bake through the oven’s little round glass window. We often got burned when we got too close to the oven and that would result in us getting kicked out of the kitchen. The most agonising bit was smelling the freshly baked cake, but not being able to eat it as we always had to wait for my dad to come home from work!


  • 185 g ( oz) plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 medium, very ripe bananas
  • 175 g (6 oz) sugar
  • 85 ml ( fl oz / cup) vegetable oil
  • A pinch of salt
  • 1 large egg at room temperature, lightly beaten
  • Icing sugar (optional)


  • Preheat the oven to 180°C (350°F).
  • Lightly grease a 20-cm (8-inch) round cake tin with butter and line with baking paper. Alternatively, grease the cake tin with butter and sprinkle with some flour. Shake the tin and discard any excess flour.
  • Sift the flour, baking powder and baking soda into a bowl and set aside.
  • Peel the bananas and place in a bowl. Mash, then add the sugar, oil, salt and egg. Stir to combine.
  • Add the flour mixture and fold until just combined.
  • Pour the mixture into the prepared cake tin. Place in the oven and bake for 35–40 minutes, or until the top of the cake springs back when lightly pressed.
  • Remove the cake from the oven and place on a wire rack to cool for 15 minutes before unmoulding.
  • Dust the cake with icing sugar, if desired, and serve.