- 250g butter
- 240g castor sugar
- 1/2 tsp vanilla essence
- 1 tsp coffee essence
- 3 eggs
- 4 ripe bananas (pisang emas), well mashed
- 240g self-raising flour, sifted
- 1/4 cup UHT milk
- Grease and dust lightly with flour a gugelhopf tin. Preheat oven to 180 ºC. Cream butter, sugar and essences until light and fluffy. Add eggs one at a time, beating well after each addition.
- Stir in bananas and fold in flour gently. Gradually add milk to blend. Pour mixture into prepared tin and bake for 40 to 50 minutes. Allow cake to stand for five minutes before turning out onto a wire rack to cool. Dust with icing sugar and cut into slices.