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 )
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)
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.