Mar 22, 2011

Soft & Spongy Banana Cake


This recipe adapted from Richard Goh has always been top in my popular posts and I have received many enquiries on how to bake it right. It look simple but sometimes due to the high oil content, it difficult to mix well which resulted a dense instead of spongy texture. To help my reader, I made a slide for this recipe showing step by step guide. I count myself lucky as I manage to get it right most of the time. Recently I tried baking it again and I'm so happy it turned out beautifully. I will be submitting this entry to Aspiring Bakers #5: Fruity March (March 2011) hosted by Jess from Bakericious.






Recipe adapted from Richard Goh baking class - stage 1
Full recipe (for half recipe refer to here )
Ingredients:
5 Eggs (large size, 65-70g w/shell)
230g Sugar (already reduced)
350-400g Banana (Ripe & cut into small pcs)
300g Cake flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla extract
180g Sunflower oil (or any vegetable oil except olive oil)




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



Texture is very light and spongy with nice banana fragrant (usually I used Philiphines banana instead of local type), goes perfectly well with a cup of coffee/tea.



That day I baked into a 8" round tin and 7" square tin, one for myself and the other one to my uncle.

41 comments :

Angie's Recipes said...

Very spongy and moist!

CaThY said...

Yr cake looks great! ;)

Jean said...

wow it looks really good! my mom also tells me that Philippines bananas are more fragrant than the others.

Cuisine Paradise said...

Wow...the texture look great. I bet yours is nicer that those selling at toastbox :p

j3ss kitch3n said...

My monkey's eyes are gleaming the moment i saw your post! die die must try! looks so soft and moist!

busygran said...

Can never resist banana cake and yours is a healthy version which is currently my kind of cake! Thanks for sharing!

Wen said...

Hi Angie, Cathy, Jean, Ellena & Jess, thanks for the compliments.

Hi Judy, you are welcome and hope to see you try this out.

The Sweetylicious said...

THANK YOU VERY MUCH for the effort to provide the guide (: the cake sure look soft and spongy! im so going to try it! (:

Sonia ~ Nasi Lemak Lover said...

Wow, very nicely done banana cake, perfect colour, look spongy and good. I must try one day.

Wen said...

Hi Jasmine, you are welcome! Glad to know that u will be baking it. Happy Baking!

Hi Sonia, thanks for your lovely comment.

Yummy Bakes said...

The texture of this cake look fine and spongy.

Edith said...

All time favourite.

Passionate About Baking said...

Looks soft and delicious! I can smell the banana fragrance!

Janine said...

wowww i haven't seen the older post but this sure did catch my eye! I've been looking for a good banana cake recipe (mine always turns out very dense) - will def try yours!

DG said...

Wow ... both cakes perfectly baked by you. Look so soft & very yummy!

Coraine said...

!! No butter used!! and yours look so neat and soft... I've bookmarked this recipe! thanks for sharing~~ =)

Coraine @ Life is Like a Long Journey

Awayofmind Bakery Hoiuse said...

Wen, I've tried your recipe today, the cake is really soft and spongy, thanks for your lovely recipe!!

Anonymous said...

Wow nice cake..how to tell if it is Philippines banana? From NTUC?

Thanks

Anonymous said...

Hi Wen

Bit confused by the tin dimension?

You mean 2" tall * 8" round or 1" tall * 10 square, or 8" round and 7" square tin?

Please clarify...thanks.
Going to bake this soon!

Blessed Homemaker said...

Your cake looks gorgeous! I've just posted an entry on banana cake too, going to try your recipe one day to compare.

Wen said...

Edith, this is mine too!

Hey Christine, Jane, Janine & Doris,
Thanks for all your lovely comments!

Wen said...

Hi Coraine, you are welcome and thanks for stopping by.

Wen said...

Hi Anonymous,

Banana from NTUC are mostly from Philiphines.

Baking tin:

Full recipe - 2 no of 8" round tin or 1 no 10" square tin.

Half recipe - 8" round tin or 7" square tin

Happy Baking!

Wen said...

Hi Blessed Homemaker,

Thanks and hope you will like this recipe too!

Wen said...

Hi Ah Tze,

you are welcome and glad that you like the cake as much as me.

Happy Homebaker said...

Hi Wen, I have tried this banana sponge cake and really likes it! Thanks so much for sharing such a wonderful, easy and simple recipe!

Wen said...

Hi HHB, glad to know that!

Hei said...

 Hi Wen,

Thk you so much for sharing this recipe.  I was so eager to try and didnt spend time to read all those comments.  When I almost finish pouring all the batter to the baking tray, I realised there remain an amount of oil in the mixing bowl.  As my baking tray is too small, I discard the balance batter in the mixing bowl. But thk GOd for His grace,  it still turn out spongy!  :-)

Fr Hei

wensdelight said...

Glad that you like the recipe!

Ling said...

Hi Wen, I tried out your recipe last week .... it taste great .. but my cake turn out rather short. also slightly dense & compact .. not light & spongy. Do you think it is because of this:
 - i whisk the banana mixture till quite stiff (soft peak)
- not enough baking powder
- i use mixer (beater) to mix the flour & oil
- overbaked? my crust is dark even on the sides

But still taste great & i will definitely make it again. Oh ya, there' some after taste, it is due to baking soda?

thanks.

wensdelight said...

Hi Ling, glad that you still like the recipe. Sometimes I din manage to get it right too. i think overwhisk the banana mixture and overfold may result a compact cake. I don't think is lack of baking powder. Usually I prefer to use a spatular to mix to prevent overmixing.

Anonymous said...

Hi Wen,
I tried your recepie. Taste is superb. The only problem is that only the top half of the cake is fluffy and the bottom part is dense. Did I do something wrong?
Thanks,
Sandra

Angie said...

Hi Wen
I just baked this and it turned out soft and spongy. I used coconut oil (extra virgin) instead. Was very fragrant! Thank you so much for your recipe.

Unknown said...

Hi, may i know for kitchenAid also mix at Max speed for 10min? As I tried afew times at 10 min 9 min and 8 min my bake sink half way thru the baking. Did i under mix or over mix?

Unknown said...

Hi.
Is it top and bottom heat to bake ?

Unknown said...

Hi Wen, i tried yr recipe last night. The cake turned out crumbly in texture and thr centre is slightly lower than the sides. I use baking mode at 160c on low rack. can you advise, thanks.

Unknown said...

Thanks for sharing this recipe 🤗

Have tried many banana recipes, this is the best.

Anonymous said...

Hi , I tried this recipe few time but not happy with the result . The top sinks abit on cooling & the following day the top feel damp. The cake was baked till tested cooked & was quite brown . The cake taste delicious but doesn’t look as pretty as yours. I always need to cool the cake inverted otherwise it wil collapse more.

Mama mia said...

I tried your recipe 2 times. The top of cake always feels damp & pasty after cooling although cake taste good & spongy. Tried to bake abit longer but the top gets very brown. Also the cake sink slightly. Just wondering do u bake cake using top & bottom heat with no fan or top & bottom with fan? Do you need to cool cake inverted to keep it from sinking? Would appreciate your advice , Tks

Aisha said...

Can i use bundt loaf pan instead? And how many do i need?

Ai Ling said...

Hi, I use a hand mixer but I can't seem to get it to ribbon stage on both my attempts. Any reasons on why so?

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