I could be wrong, but as far as I know, Singaporeans are fairly unique when it comes to eating cake for breakfast. To wit, give a Singaporean family a cake (as in the buttery kind, iced or not) and someone will invariably say, "Oh, good, can eat for breakfast." Such is the case for banana cake in my family. Banana cake is one of those comfort foods from our childhood years that we never seem to tire of. Almost every fortnight, I make a huge batch of banana cake and distribute it to my family members and friends. It's a hot favourite that never seems to go out of favour (even among snobs like me who are particularly partial to French-style cakes with all that whipped cream, chocolate ganache and something-or-other mousse). Something about the sweet scent of bananas as the cakes bake in the oven makes me feel like a child in my mother's kitchen all over again. And in that same vein, I often find myself opening the oven door slightly while they bake to watch those magnolia peaks rise and turn gold. I chanced upon a particularly fabulous recipe for Banana Cakes at Chubby Hubby that turned out soft, fluffy and rich all at the same time. I found it a little too sweet for my taste the first time around and the next time I made it, used slightly less sugar. The result was simply perfect.