Banana Cake II

 After testing few recipes from the internet then I'm landed back at my own recipe that I've been using for decades. My Emak & hubby prefer this recipe of all as it produces light & fluffy but moist cake. My cake above is a bit heavy because I used Pisang Abu (type that used for banana fritters) as I have it a lot from from my own tree. Nevertheless my hubby still loves it & he had more than half of the cake himself! For best result, use Pisang Rastali/Embun/Emas.

Here is the recipe but take note that the measurements are not in metric cups.

(Makes 9 1/2" round)
INGREDIENTS:
200g Butter
1 coffee cup Castor Sugar (about 170g) 
2 coffee cup Self-raising Flour* (about 280g) 
1 tsp Bic Soda* (* mixed)
8 Bananas / Pisang Emas - mashed (about 2 cups)
5 Eggs
2 tbsp Condensed Milk


METHOD:
1. Beat Butter & Sugar until fluffy.
Add egg one by one while beating.
Add in mashed banana.
Fold in flour until just mixed.

2. Pour into lined & greased tin.
Bake 170C for 60 min or until cooked.


Note: 
a. Do not used metric cups otherwise cake ended up dry.
b. I baked my cake above in AMC pot above a slow fire instead in an oven. It resulted in an even risen cake.