Mar 25, 2009

My favorite banana cake recipe

I baked 2 types of banana cake on Mon night after came home from work. One of them is my all time favorite recipe from Richard Goh. This is one of the cake that I always manage to do it right. A very spongy, light and fluffy banana cake which is much lighter than butter cake.



Recipe altered & adapted from Richard Goh Baking Class Stage 1:

Ingredients:
2.5-3 Eggs (Room temp - Approx 150g)
130g Sugar (Reduced, original-150g)
200g Banana (Ripe & cut into small pcs)
150g Top Flour (or plain flour/superlite flour/cake flour)
1/2 tsp Baking powder
1/4 tsp Baking soda
100g Corn oil (or any vegetable oil except olive oil, if prefer richer flavour replace with melted butter but it may cover the banana fragrant)
1/8 tsp Banana essense (optional)

Method:Preheat oven to 160 degree C.
Grease & line a 8" round tin with paper.
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
3. Fold in flour & mix well. (Can use spatular or hand to mix)
4. Add in oil & mix well till batter is shiny & flowing.
5. Bake for 40 - 45mins.

86 comments:

devan said...

Hi,

Thanks for posting this recipe.

Just to check with you, must i mash or cut into small pieces for the banana? I prefer to cut into pieces but afraid it will sink to the bottom.

rgds

Wen said...

Hi devan,

You just need to cut into small pcs and whisk it together with the egg and sugar. The whisking will mash up the banana evenly.

Happy baking!

Melissa said...

Hi,

I would like to know what type of banana is good for this recipe. I'm in Perth and their bananas here are quite 'siap' (rough in texture). Can I still bake this cake with those types of banana? As I have cravings for banana cake and yours looks so good(:

Wen said...

Hi Melissa,

Yes, you can use any type of ripe bananas. Usually I used Delmonte or banana from Philipines. I seldom used local banana too.

Happy Baking!

Anonymous said...

Dear Wen
Since I came across your posted banana cake recipe by Richard Goh, I too being baking this very lovely cake. Thank you for your generosity in sharing the recipe. And it also enable me to share the cake with my friends. And most of them like the texture.
blessings, rosalind

Tiffany said...

hi, really yummy....thanks for the recipe.

Wen said...

Hi Tiffany,

Thanks and glad to hear that.

Esther said...

Hi,

Thank you for sharing this recipe. My mum likes this cake. :-)

Wen said...

Hi Esther,

You are welcome!

Anonymous said...

Hi,
thank you so much for your recipe, i had tried many other recipes too but somehow all my banana cake turn out to be burned, very sad, any advice? i repeat 180 degree C.

Wen said...

Hi Anonymous,

How do I address u? Usually I bake at 160 degree C top bottom heat without fan.

Anonymous said...

Dear Wen,

U can call me Eunice, thank you so much for your reply, i tried again 2day,160 degree C. mmmm slightly burned, i presume it is because i greased the baking tin without baking paper. Is my presumption correct.

Wen said...

Hi Eunice,

I don't think it will get burn so easily by greasing the baking tin. Or you can try lining it with paper. Maybe you can get a thermometer to check your oven temp if you still can't get it right. Happy baking!

Anonymous said...

Thank you for your sharing Wen,will try again and let u noe the outcome. :} BTW, Do you have recipe for Butter cake?
Eunice

Anonymous said...

Hi Wen,

I tried again 2day,really yummy, tis time no burn cos i watched the oven every minutes, once the top of my banana cake going to get burn, i will quickly cover with aluminium foil . ya, confirm is my oven temp got problem, somehow the temp is very high. Thank you so so much for your sharing. May God bless you richly. Eunice

Wen said...

Hi Eunice,

These 2 are my favourite try and proven butter cake recipes. They are definitely a keeper. You may wish to give it a try.

http://wensdelight.blogspot.com/2009/11/nice-butter-cake-recipe.html
http://wensdelight.blogspot.com/2009/04/florences-fine-butter-cake.html

Anonymous said...

Thank you very much Wen, will try and let u noe.
God Bless
Eunice

Anonymous said...

Hi Wen,

Can i use the Optima flour? If can, do i still need to put inbaking powder and soda?

:o)wen

Wen said...

Hi,

U can't use optima flour for this recipe. Optima flour is a ready sponge mix where everything including sugar is included. You just need to add oil, eggs and water to beat till creamy. Usually you has to follow the pack instruction if using that.

Anonymous said...

Hi wen,

Is there any receipe you could recommend for using optima flour... beside following the pack instructions.

wendy

Wen said...

Hi Wendy,

I have 2 very easy recipes using sponge mix that you can check it out if you are really interested.

1. Mango Yogurt Cake
http://wensdelight.blogspot.com/2009/04/mango-yogurt-cake.html

2. Orange Cup Cake
http://wensdelight.blogspot.com/2008/10/cakes-baked-by-me-part-2.html

Happy Baking!

Anonymous said...

Hi Wen, my cake shrunk after out of oven. Why is it so? What could have gone wrong?

Regards,
Mui Mui

Wen said...

Hi Mui Mui,

I think it may be your oven temp is too high or your have overbeaten the egg.

Anonymous said...

Hi Wen,

I was so disappointed when my cake became dense and heavy and not fluffy and soft in your picture.Usually your recipes turn out great when I try them. I wonder what I did wrong? Any ideas. I beat the egg sugar mix till ribbon stage, folded the flour incarefully and aftermixing the oil, the batter was not light and fluffy and more but runny. I think I did all the steps correct. Cant understand .

OM

Wen said...

Hi OM,

Maybe due to overmixing or the oil was not well incorporated into the mixture.

You may wish to refer to this link:
http://wensdelight.blogspot.com/2009/12/making-of-banana-cake.html

Happy Baking!

WeiLi said...

Hi,
Would just like to ask you, when i mix the flour and the oil using my electric beater, do i mix it on slow speed? And how do i know if i am not over mixing it?
Thanks.

Wen said...

Hi Weili,

Yes if you are using the beater to mix, it has to be slow speed but usually I prefer to mix it with hand or spatular. I find that it will incorporated better than using the mixer. Mix till the batter look shiny and flowing. This really need some practices as sometime I didn't get it right too. You may refer to the link below for details:
http://wensdelight.blogspot.com/2009/12/making-of-banana-cake.html

Happy Baking!

Anonymous said...

Hi,
So sorry for bothering , but what kind of sugar should i use in this case? Do i use castor sugar which is more fine, or do i use brown granulated sugar? Also, for step 2, I'm usring a hand mixer, so approx. how many mins. do i have to whisk it for? Oh, and for step 3 and 4, when i mix it together with a spatula, i do not need to mix it in one particular direction do i?

Wen said...

Hi Anonymous,

How do I adddress you? Thanks for your interest in the recipe.

I usually use castor sugar but fine sugar can also be used. I never try using a hand mixer to do this cake so I'm not very sure how many mins to whisk. You can try using max speed and whisk till the mixture is stiff. You may refer to the link below:
http://wensdelight.blogspot.com/2009/12/making-of-banana-cake.html

Yes you need to mix in one direction.

Happy baking!

Anonymous said...

Hi,
You may address me as Helen, thanks. Oh okay, thanks so much for the advice. One more thing though, when i mix it i dont have to fold it in right? Because mixing and folding in is different. So sorry for bothering!
Thanks!

Wen said...

Hi Helen,

Is folding in like what you do for sponge cake.

Happt baking!

Yeow said...

Hi, Wen!

I had went through this link, http://wensdelight.blogspot.com/2009/12/making-of-banana-cake.html.
Step 3 and 4 (flour and oil) which should be add in first?

What is Top flour? Can I use low gluten flour?

Thanks!

Wen said...

Hi Yeow,

Thanks for your interest in this recipe.

Should fold in flour follow by oil. Top flour refer to low gluten flour. Plain flour and cake flour work equally well. Happy baking!

Yeow said...

Thanks for your reply!

I tried to bake this cake. But, not succeed. The banana cake is not spongy, light and fluffy. And there is a bit dark color and hard at the bottom part of cake. May I have your advice?

Even it's not succeed, but still can eat. And I like the taste. So, I really like to try until success.

Thanks!

Wen said...

Hi Yeow,

This cake really need some practice. The cake is not spongy may due to the egg not well beaten. The bottom is hard because the oil was not well mix with the mixture, so all sink to the bottom.

Eggs has to whisk till thick & stiff. Fold in sifted flour then follow by oil. The mixtire must grossy and flowing but also can't over mix. Recently I tried baking this cake again and I'm lucky it turned out good. Hope your next try will be a successful one.

Yeow said...

Thank you so much!

I tried to bake this cake again today. It's really soft and tasty especially when the cake is still a bit warm.

Thanks!!!!!!!

Wen said...

Hi Yeow,

You are most welcome! That's great and I'm so glad u finally got it.

Anonymous said...

Hi Wen

I tried out this receipe last weekend and the cake was pretty okay. A little dense at the bottom. It was really diffcult to mix in the oil and I was worried that I will under mix or overmix. Very duh..but still a great recipe. Your step by step instruction is really crucial!

Sabby

Carole said...

Hi

I have tried your banana cake recipe & it turns out to be a big hit with my relatives. Can I substitute banana with durian also ? Thanks!

wensdelight said...

Glad that you like it. Sure you can further reduce the sugar.

wensdelight said...

Glad that you like the cake but I don't think is suitable to substitute with durian as durian is too rich. The cake may turn very heavy.

Jocelyn said...

The cake turn out good except it is a little too sweet for me. I will try reducing the sugar by 20 gm.

Suhaina said...

 Dear Wen,        I baked this cake and came out really soft and yummy. Thanks for the wonderful recipe and I am sure will bake again... I have slight difficulty in mixing the oil towards the end but that did not affect the end result..Thanks again for the really yummy recipe.

wensdelight said...

I'm glad that you like the cake as much as I do:)

elina said...

hi! have tried various recipe on your blog and i liked it! however i just baked this today, didnt turn out fluffy. would you know what went wrong? the texture is like those "huat cake" kind of stickyness

wensdelight said...

Hi Elina, thanks for trying out the recipes on my blog.

Sorry to hear that the banana cake didn't turn out well. I think it may due to overfolding or the oil was not invcorporating well into the batter or unbaking will cause the sticky texture.

wensdelight said...

You may add in when whisking the egg. Happy baking!

Belle said...

Hi Wen, May I ask when should I add in the essence if using?

Anonymous said...

Hi Wen,
Do I need to invert the pan while cooling?
Thanks & Blessings
Amanda

Anonymous said...

Hi Wen,
Do I need to invert the pan while cooling?
Thanks & Blessings
Amanda

wensdelight said...

Hi Amanda, you have to remove the cake immediately out of the pan to cool on the rack.

Prispoh7 said...

Hi Wen

I baked the banana cake yesterday but the results were the top part was OK (light and fluffy) but the bottom was sense although overall cake taste yummy.

I followed the recipe instruction to the T but could not figure out why bottom part was dense.  I followed Happy Home Baking's way of folding the flour in that I scooped a little batter into the oil and mixed it and then poured the whole lot into the remaining flour batter and mixed careful not to overmix but the result was disappointing dense at the bottom.  I was sure I dd not overmixed.

Appreciate ur comments.

Thanks and blessings
Priscilla Poh
Singapore

wensdelight said...

Hi Priscilla, glad that you try out the recipe. I think underfold and oven temperature play a part too. Sometimes I did encounter this problem too. Happy baking!

Amanda said...

Hi Wen,
I tried several times but don't seem to perfect it. It does not rise much and also some parts dense. Do I beat till stiff like the batter for chiffon cake? Can you share video or photo on the batter. Also if I take the cake out of the pan do I invert it to cool? Sorry sounds like stupid qn but I really am a novice.
Blessings Amanda

Amanda said...

Hi Wen,
I tried several times but don't seem to perfect it. It does not rise much and also some parts dense. Do I beat till stiff like the batter for chiffon cake? Can you share video or photo on the batter. Also if I take the cake out of the pan do I invert it to cool? Sorry sounds like stupid qn but I really am a novice.
Blessings Amanda

wensdelight said...

Hi Amanda,

You may refer to this link:
http://wensdelight.blogspot.com/2009/12/making-of-banana-cake.html

You do not have to invert like chiffon cake but to remove it immediately.

Happy Baking!

Jenson2806 said...

Hi Wen, This is one of the best banana cake recipe I had tried...the texture is light & fluffy...but I had one problem, the cake is kinda "loose" so when cutting it there's a lot of crumps falling out.  Whenever I made banana cake I will encounter this problem...Any idea what could be wrong?
Best regards,
Chilliqueen

wensdelight said...

Thanks Jenson! I think the banana was not blended well. Sometimes I encountered this problem too especially when the banana was just ripe only and still a bit hard. You can try to use very ripe banana and try to cut into smaller slices before whisking. Happy baking!

Joeyebbin said...

Hi Wen, thanks for this recipe !! Love it like crazy !! This is my FIRST baked !! And thanks to you it indeed trigger my interest with my successful bake!! (^v^)

wensdelight said...

It's my pleasure! Thanks for your feedback!

Debbiefoo1990 said...

HI I ABSOLUTELY LOVE YOUR RECIPE! just curious, would it possible to make them into muffins? like with the same texture and stuff? 

any idea if the bake time should be longer or shorter? and should i feel the muffin cake to the brim?

wensdelight said...

Hi Debbie, I think you can bake in muffin cups. Increase temp to 180C and bake for 30-35 mins. Yes fill it to the brim as this cake don't rise that much. Happy baking!

Cuen said...

Hi wen, thanks for sharing. I kept this recipe in my browser for a month before I finally made it tonight. It's very yummy. The texture is so soft and fluffy, almost chiffon like. I was lazy, I use the mixer throughout, using the whisk to mix in the flour and then the oil. The cake still turn out perfect :)

Meishi99 said...

Hi wen, I used butter instead of oil and cream it it the beginning with sugar. I am glad that it turned out quite well -spongy and light. Thanks for sharing. I have tired many and it was never good. Now, I am waiting to try your durian cheese cake next. :-)
Just to clarify, when I creamed butter and sugar, then add in banana then last the eggs - is the consistency suppose to be lumpy and fluid? Worried that it will be dense, but I quickly fold in flour then bake it. It didn't rise but it was quite light. Hope you can correct it or improve my style. I am novice in baking. Thanks, from meishi.

wensdelight said...

Thanks for trying out my banana cake recipe! With regards to your query, this recipe is using sponge cake method so I have never tried making it like butter cake. If u prefer butter than oil, you can melt the butter, let it cool and follow the recipe method. It works too.

However, if you still prefer butter cake method, you should cream butter & egg till fluffy, add egg one by one till well blended. Fold in flour and banana alternately. Do not over fold.

Jaclyntansweeling said...

Hi wen

Would mashing up the bananas do ? ... instead of cutting them into small pieces?

Jaclyn

wensdelight said...

Yes you can but I think cut is easier as when it is whipped with the eggs, it will mash up. Happy baking!

Meishi99 said...

Thanks Wen, I didn't know it's spongy type. ANyhow, I substituted with butter and it turned out nicely. :-) I think the trick it not to over fold! Thanks for sharing.

Yoza Anshori said...

Based on your delicious banana cake photos, we'd like to invite you to submit your food photos on a food photography site called http://www.foodporn.net so our readers can enjoy your creations.
It is absolutely free and fun to make others hungry!
Thanks :)

Zak_minogue said...

THIS IS PERFECT! 

Joanne8369 said...

Thanks for sharing, Wen! It's a big success!!!! My mother-in-law love it so much that I need to bake one each time before I visit her! hahha :)

Rosa said...

Hi, thank you so much for the recipe.  I made this just now and used brown sugar instead of normal white sugar.  The cake is really moist and it smell so good.

Anonymous said...

Can I ask, what temperature n timing should I set for a 9x9 inch cake tin? Does higher the temperature makes d cake not soft n fluffy?

Strawberry said...

Hi ..I tried the recipe today. Half way through the baking, I opened the oven to check as I thought the top was browning very fast. However, it wasnt cooked so I covered with a layer of foil. At the end of 45 mins, I took out the cake and it was done but it collapsed when I removed it. Do you know why ?

Thank you

wensdelight said...

The cake collapsed may be due to under mix of batter or using cold eggs. Or it may due to oven temperature too high.

Annielicious Food said...

This looks really lovely! I forgotten when was the last time I baked banana cake. I really have to bake one soon! :D

wensdelight said...

Hi Annie, thanks for dropping by. Do give this recipe a try!

Clarissa said...

Hello Wen,


Thank you so very much for sharing this wonderful recipe (: it was really good, and many people have told me that they love it very much! :)
Just wondering though, is it possible to whisk the eggs and sugar by hand? (because my hand mixer spoiled recently but i do still want to bake the banana cake...) thanks! :)

wensdelight said...

That's must be top grade Kopi Luwak... mine was less than $10...lol. No wonder not nice!

wensdelight said...

I think is tough to whisk by hand especially so when you need to whisk it together with the banana.

Clarissa said...

Okay, thanks so much! :)

Shirley Chew said...

i am new user that saw your blogspot. Last time I tried make banana cake but it is little wet cake :(
I am conused by the icons on the selector switch. for example, icon with heat bottom, icon with top heat, icon with top and bottom heat. Which one suits for cake. I plan make this cake using your receipe this Sunday,
Please reply

wensdelight said...

Hi Shirley,

Use the top and bottom heat. Happy baking!

Anonymous said...

Hi wen,

I would like to find out why is it not possible to use olive oil. Is it because it is too 'light'?

Lydia

wensdelight said...

Hi Lydia,


Olive oil has a fruity taste and too overpowering, it will alter the taste of the cake... however if you don't mind you can still use it. Happy baking!

Anonymous said...

Hi Wen,
I made this cake last night and it is truly the best banana cake I ever made! Very light, moist and not too sweet. I did not add banana extract because I did not have it and after tasting the cake it is not needed. I added chopped walnut as I love the combination banana and walnut -just make sure to lightly coat the walnut with flour so they will not sink to the bottom- From now on this is my banana cake recipe:)
Thank you so much for sharing!

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