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:

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

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

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

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

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

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

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

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

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

    Hi Sonia, thanks for your lovely comment.

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  9. The texture of this cake look fine and spongy.

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

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  11. 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!

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

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  13. !! 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

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

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

    Thanks

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  16. 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!

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

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  18. Edith, this is mine too!

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

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

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  20. 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!

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  21. Hi Blessed Homemaker,

    Thanks and hope you will like this recipe too!

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  22. Hi Ah Tze,

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

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  23. 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!

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  24.  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

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  25. 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.

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  26. 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.

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  27. 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

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  28. 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.

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  29. 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?

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  30. Hi.
    Is it top and bottom heat to bake ?

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  31. 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.

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  32. Thanks for sharing this recipe 🤗

    Have tried many banana recipes, this is the best.

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  33. 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.

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  34. 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

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

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  36. 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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