Banana Cake

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Now I know why this Richard Goh’s recipe pops up all the time when I google for banana cake recipe. It’s easy (whole eggs) and so soft and chock full of banana. I used 5.5 (200g) in this 3 egg recipe, yet texture still fluffy and soft.

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Recipe (adapted from Richard Goh, 7″ square tin)

  • 3 eggs (about 150g)
  • 110g caster sugar (reduced from 150g)
  • 200g ripe banana (mash with fork)
  • 1/4 tsp salt
  • 150g cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 90g oil (reduced from 100g)
  • 3/4 tsp cinnamon powder (optional)
  • 50g crushed walnut (optional)

Method

1. Sift flour with baking powder and soda. Include cinnamon powder if using. Pre-heat oven to 160 deg C.

2. Chop walnuts and mix with a tsp of flour (optional). Mash bananas with a fork.

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3. Add eggs, sugar, banana and salt into a stand mixer and beat on high for 5-10 minutes (depends on your mixer), till light and stiff peak.

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4. Add flour in 3 batches. Beat on low for 10-15 seconds after each addition. Finally use a spatula to go around the sides and bottom gently to ensure a good mix with no clumps. Try not to deflate batter.

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5. Take out about 1/4 of batter and add into the bowl of oil. Use a spatula to mix till even. This will take a few minutes.

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6. Pour the oil mixture back into the main batter and mix with spatula till combined.

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7.  Pour batter into lined cake tin and tap to release large bubbles. Add walnuts on top if using. Bake for 40-45 min at 160 deg C, with top and bottom mode. I switch to fan mode for last 10 min. Adjust accordingly for your oven.

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6. Cool before slicing.

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23 Comments Add yours

  1. nigela says:

    hi,,
    thanks,ps may i know what type of banana u used can help n
    show the picture,cos i try many times but do not know which
    is the correct type for baking,,
    thank u so much

    Like

    1. oladybakes says:

      I don’t have a picture or any preference, just make sure the banana is really ripe.

      Like

  2. Jesy says:

    May I know this should be baked at which rack in the oven?

    Like

    1. oladybakes says:

      This is baked at second lowest rack.

      Like

  3. Judy says:

    Why does my cake deflate when I take it out of the oven? What am I doing wrong?

    Like

    1. oladybakes says:

      Did you bake in the right pan? It’s a very short cake that doesn’t rise or deflate much.

      Like

  4. Titin says:

    Can i mix with the chicochips?

    Like

  5. davinaworld says:

    Thank you so much for sharing this recipe. I have made several time the whole egg cake. They either did not rise or collapsed. I believe it has a lot to do with the oven. And I do not know how to adjust the oven since my oven has three modes: bake, surround bake, and convection bake. Appreciate any help and advices.
    I really really love banana cake. Want to make one according to my likes. The ones sold on the stores taste no banana or too much of a artificial smell.
    Thanks again for any help.

    Like

    1. oladybakes says:

      I think you should just use bake. Convection uses fan. I’m not sure what is surround bake, do read up the manual, I always read manuals of new appliances in detail. But I think it’s not just the oven, the batter must be stable too.

      Like

  6. Mimi says:

    My oven only has fan forced function. Can I use it to bake?

    Like

    1. oladybakes says:

      Yes can, but please experiment with temperature and time. Start with 10 deg below recommended temperature.

      Like

  7. Annika says:

    Hi do I use Top bottom heat without fan mode? Would Middle rack be good, or bottom?

    Like

    1. oladybakes says:

      If you don’t have fan mode, then just use top and bottom heat. I usually use second rack from the bottom.

      Like

    2. davinaworld says:

      I tried this one. It never works for me. It either rose and collapsed, or it never rose.

      Like

  8. davinaworld says:

    I also used fan and without fan. I have no clue why it does not work at all, . I was very disappointed at myself and with my oven.

    Like

    1. oladybakes says:

      Davina, actually I would say give this a miss or a break. Some recipes just don’t work for us, move on. I’ve never been able to succeed with ieatishoot’s jcc, even though it’s such a popular recipe.

      Like

  9. nicole says:

    what kind of oil do i use?

    Like

    1. oladybakes says:

      Cooking oil, like peanut oil.

      Like

  10. Serena says:

    Hi how do you get the line marked on the top of the cake please. Thank you.

    Like

    1. oladybakes says:

      Those are just from the cooling rack.

      Like

  11. Grace says:

    For the eggs is it the whole egg?
    then for part 3 must the batter be stiff peak it seems like i only can get soft peak and light

    Like

    1. oladybakes says:

      Yes whole eggs. Try to let the eggs warm up and not use cold eggs from the fridge.

      Like

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