Banana Cake

This is one of the most amazing banana cakes I’ve ever had in my life. The technique is completely different from anything what I’ve ever done with cakes.

It’s light like a chiffon cake and not dense like banana bread. Unlike most banana cakes that are heavy and oily, this one is practically healthy! I brought it to a party and everyone loved it.

This recipe makes a large cake. but I highly recommend to make this size. It’s so good that there will not be enough to go round. Leftovers can be kept chilled and because there’s no butter in it, it’ll still be light and soft out of the fridge.

Serves 10.

Ingredients

5 large eggs
1 cup sugar
400g very ripe bananas (or about 5 medium bananas)
2/3 cup + 1/4 cup vegetable oil
2 & 1/2 cups of plain flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon banana flavoured essence
Optional: 1/2 cup finely chopped walnuts

Method

Begin by preheating oven to 160°C for standard heating oven, 150°C for fan-forced oven. I can’t stress enough how important it is to have an efficient oven when it comes to baking. So if you intend to bake regularly, please invest in an oven thermometer so that you know the exact temperature your oven heats up to.

Next, grease and line a 10″ X 10″ X 3″ square baking pan or 11″ round pan. Grease first, line with baking paper and then grease again.

Add 5 large eggs to a large deep mixing bowl.

Add 1 cup of sugar. Feel free to cut this amount by a tablespoon or two if your bananas are very very ripe. Ripe bananas have alot of sugar in them.

Add 1 teaspoon of banana flavoured essence.

Peel about 5 large bananas to get 400g of bananas. Use very ripe bananas. The stronger they smell, the better. You can cut the bananas into large pieces if they are too long for the bowl.

Add the bananas to the egg and sugar mixture. Beat at low speed for one minute and then at maximum speed for 14 minutes.

Let the machine whisk the mixture until it resembles whipped cream.

If the mixture is still runny or wet, whisk some more. It should be white, stiff and non-dripping.

While the egg and banana mixture is being whisked, prepare the dry ingredients.

Sieve 2 & 1/2 cups of plain flour into a bowl.

Add 1 & 1/2 teaspoon of baking powder.

Add 1/2 teaspoon of bicarbonate of soda.

Prepare 200g of vegetable oil – about 2/3 cup and 1/4 cup.

Transfer the whisked egg-banana mixture to a large bowl/pot if necessary.

Add the flour mixture in 3 parts to the egg-banana mixture.

Fold the flour mixture into the egg-banana mixture with your hands. Use large folding movements. Do this step in 3 parts. Don’t add all the flour at one time.

When the flour mixture has been folded into the egg-banana mixture, add the vegetable oil. And fold that in as well. If you have chopped walnuts, add them here too. I liked my cake with no nuts.

Pour the batter into the greased and lined baking pan.

Bake at a pre-heated oven of 160°C for standard heating oven, 150°C for fan-forced oven for 55 minutes or until the cake turns golden brown. A cake pick or satay stick should come out clean when placed into the centre of the cake.

A cake pick or satay stick should come out clean when placed into the centre of the cake.

Place a cake base or plate over the baking pan and invert the cake over.

Peel the baking paper away from the cake.

Use a cooling rack and invert the cake again. That’s my lovely Aunt Margaret showing me how she does it.

Let the cake cool on the cooling rack. If you are in a dry or cold environment, place a clean towel over the cake as it cools so that it would not dry out too quickly.

Best served warm.

 

The printable version of this recipe is here -
Banana Cake

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33 Comments

  1. Very lovely cake! It looks flawless. Going to try this recipe soon. Thank you for sharing…

    • I was surprised at how flawless the cake was too! It’s a really great recipe.

  2. Wow, that looks pretty easy! Yay!

    Okay, daft question but, is the banana essence really necessary? Given how much bananas you’re already using, and the fact that it’s not a really versatile ingredient (as opposed to say, vanilla essence). Thanks!

    • This was included in my aunt’s recipe so I’ve included it. I would definitely skip it if I can’t find it. But if I have some, I’ll throw it in. =)

  3. Great, thanks! (=

  4. Mom’s gonna feel so proud seeing this :) ps. Thanks for saving a portion Jie!

  5. Hi Bing,

    I’m new to baking and was just wondering if there’s a particular brand of bananas that your aunt uses? Or are they all the same?

    Thank you!

    • I usually just buy the cheapest and blackest! Coz those are the ripest and would be the sweetest ones too. =) Try to use the longer regular bananas instead of the short stubby goreng pisang ones. I think they taste different in baked stuff.

  6. Look yummy! Gonna try it someday…but hubby doesn’t like banana cake!!! *sigh* :(

    • Then you can have the cake all to yourself! *wink*

  7. Hi Bing,

    Thanks for sharing the great recipe. I just made it today and my family love it. Love the crispy top..

    • I’m glad you liked it! I can eat a whole cake by myself because it’s so good and so light!

  8. Hi,
    Can i use melted butter instead of vegetable oil?

    • Sure you can. But the texture and taste will change because melted butter has a stronger flavour and is heavier than cooking oil.

      • Hi,
        If i dun add the banana essence, will it be ok?

  9. Hi, can this recipe be applied to cupcakes?

    • I’ve not tried it yet, but I don’t see why not. Just watch the baking time. Bake till the cakes are golden brown on top and then check for done-ness with a cake pick or satay stick.

  10. just finished baking this in the happycall pans. its light like you described. will do this only if i have the kenwood mixer. thanks for sharing this recipe.

  11. hi there,

    just to check will i be able to use a 8 or 9 inch round pan instead? =) cos i do not have such a big square pan.

    Also, if my square pan that i have is much smaller, I just proportion accordingly? And the cooking time? =) thanks for helping with my questions =) =)

    • This recipe is for the pan size as indicated. If you use a smaller pan, you may have more batter than pan space. Just make sure you allow enough space for the cake to rise during baking. And baking times will have to be adjusted. Bake till the cake is golden brown on top and then check for done-ness with a cake pick or satay stick.

  12. Hi,
    I baked the cake today but it dose not have the taste & smell of banana, why is it so?

    Is it because i used corn oil or is ir bcos the banana (i use Del monte banana)?

    • That’s odd. My first guess is the bananas were not ripe. Try using bananas that are very ripe and smell pungent even on their own. The banana essence is also supposed to lift the flavours.

  13. Hi!

    Just tried making this cake and followed the recipe to a T. Also used a KA mixer to achieve the same consistency for the bananas and eggs mixture. However I used a round cake tin instead and the top cracked badly. How did you achieve such a flat and beautifully glossy cake top? Is there a secret to it?

    • The secret is an oven thermometer. :) I suspect your oven is too hot.

  14. Hi Bing,

    Thanks for the prompt reply. I also suspect my oven is too hot, will look into getting an oven thermometer soon :)

    The cake was light and yummy. You were right to say that the cake will be polished off in no time! My kids love it!

  15. Thanks for sharing the recipe. Made this yesterday using half recipe as I only had two over ripe bananas at home. I used a 9″ loaf pan instead. It turned out great! Thank q so much ! :)

  16. Hi,

    Can i have the measurements in gm? 1 cup of sugar and 21/2 plain flour.

    Thanks

  17. Hi Bing

    What is the difference between baking powder and bicarbonate of soda ? I am gonna try baking the Banana cake tomorrow. One more question – can I use those tin foil boxes for baking, as in how will it affect the end-result of the cake ? Thank you.

    • Hi Cherie

      You can read about the differences HERE. (Click on the link) And yes, you can use a tin foil box. Just oil and lined it per the recipe.

      Good luck!

  18. Hi Bing

    Thanks for your reply. I tried baking the banana cake last Friday. Taste was good, not too sweet, however the cake turned out dense. I believed this could be due to my ‘under-performing’ mixer, the egg-banana mixture was kinda runny even after beating them for a while (longer than your recipe states). Am I right ? anyway thanks for all the wonderful recipes, will definitely try more.

  19. hello!
    do u think i can replace plain flour with cake flour?
    will it result in a softer texture?
    thanks!

  20. I would like to know the amount in a cup as mentions above. For e.g. Sugar, vege oil and plain floor.

  21. Nice – works well this recipe I used two very black bananas out of my freezer.

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