Banana Cake


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.


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)


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.



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.


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.


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.


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


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.



6. Cool before slicing.



12 Comments Add yours

  1. nigela says:

    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


    1. oladybakes says:

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


  2. Jesy says:

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


    1. oladybakes says:

      This is baked at second lowest rack.


  3. Judy says:

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


    1. oladybakes says:

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


  4. Titin says:

    Can i mix with the chicochips?


  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.


    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.


  6. Mimi says:

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


    1. oladybakes says:

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


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