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.

Gula Melaka Banana Cake

I have also tried to make a Gula Melaka version and it’s so fragrant and tasty. Just replace 50g of the caster sugar with 50g of melted Gula Melaka (make sure it is lukewarm and not hot), and the rest of the steps are exactly the same.

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

  • 3 eggs (about 160g to 180g without shell)
  • 110g caster sugar (can replace with 60g caster sugar and 50g melted Gula Melaka to make the Gula Melaka version)
  • 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. Mash bananas with a fork.

(Optional) Chop walnuts and mix with a tsp of flour.

(Optional) Melt 50-60g of Gula Melaka with 1 tbsp of water in a pot under low heat if using. Sieve and measure out 50g. Wait till lukewarm to use.

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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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You can also bake in a 7″ round tin for a taller cake. Baking time is about the same.

57 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

      1. Jen Tan says:

        Thanks for the recipe. I baked this morning we loved it except there’s a very, very slight cakey layer at the bottom, its only at the edge. Please let me know where did i go wrong? Have a blessed day.

        Like

      2. oladybakes says:

        Likely the mixing with the oil is not done well.

        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

    2. Fen says:

      Hi, love your recipe! Tried twice but my cakes turned out crumbly when i cut. May i know what could have possibly gone wrong? Also, can i replace the oil with melted butter? Thanks!

      Like

      1. oladybakes says:

        Not sure why crumbly, could you have over beaten the eggs till it’s dry? Yes can replace with melted butter.

        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

      1. S C Woo says:

        what is jcc please?

        Like

      2. oladybakes says:

        Japanese cheesecake

        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

  12. Mamamia says:

    Do u cool the cake inverted over a cooling rack till completely cool before unmoulding from the tin?

    Like

    1. oladybakes says:

      I unmould then cool inverted on a rack.

      Like

  13. Jerome says:

    Hi, I am the Admin for Mr Richard Goh FB Page. Can I do a screenshot of your Banana Cake and use it on his page ?

    Like

    1. oladybakes says:

      Yes, please credit it back. Thanks!

      Like

      1. Jay Leong says:

        Can I use butter instead of oil?

        Like

      2. oladybakes says:

        Yes it’s possible too. The butter needs to be melted first.

        Like

  14. Jenny says:

    请问妳的烤盘是什么size的呢?谢谢!

    Like

    1. oladybakes says:

      这是七寸方形烤盘。

      Like

  15. Grace says:

    Hi
    I think it is a v good idea to add walnut in the cake. Do I need to toast it first before adding it into the batter please? Thanks lots!

    Like

    1. oladybakes says:

      If the nuts are not so fresh, you can toast first. But if they are added to the top of the cake only, then no need to toast.

      Like

    2. Lai Yee says:

      Hi, I only have an 8 inch round pan. Can I use your recipe? Any charges in terms of amount required please?

      Like

  16. Eddie says:

    Thank you for sharing. Out of curiousity, you think this recipe can be steamed?

    Liked by 1 person

    1. oladybakes says:

      Not sure of this.

      Like

  17. Jerin Loh says:

    Hi, I have just tried baking this. It is fluffy and soft. Just that the top part can be sticky. Is it underbaked?
    I tried to use 3 eggs but it turned out less that 160g without shell. So I added another half egg which gave the total to about 172g. Did I do it correctly?

    Like

    1. oladybakes says:

      If top is sticky, maybe you can shift to higher rack at end of baking to ensure top part is drier. Adding 1/2 egg is fine, recipe is quite tolerant.

      Like

  18. Kim says:

    Hi, can I bake this in muffin cups? At what temperature n for how long? Thank you 😊

    Like

    1. oladybakes says:

      Yes, I can’t remember how long, but about 25 min and you can check for doneness.

      Like

  19. Lai Yee says:

    Hi, I only have an 8 inch round pan. Can I still use your recipe? Any changes in terms of amount required? Thanks.

    Like

    1. oladybakes says:

      Should be ok, no need to adjust.

      Like

  20. Lai Yee says:

    Hi, may I know what is the purpose of turning to the fan mode for the last 10 min?

    Like

  21. table2804 says:

    hi, , do I increase 4 times to the recipes to make 4 sets?

    Like

    1. oladybakes says:

      Yes that’s right.

      Like

  22. Nancy Tay says:

    thank you so much for this recipe. I cam across your website during Circuit Breaker.. used this recipe… countless time… great… even make with gula melaka… something very easy… x2 if i have more bananas…. never fails…

    Like

    1. oladybakes says:

      Same here, love this recipe and used it to death.

      Like

    2. Carin says:

      If the centre part is sticky does it means it is underbaked? I baked it at 160°C around 38min & did checked the doneness by using skewer come out clean. The cake surface is already a little bit “crispy”.

      Like

      1. oladybakes says:

        Should not be sticky, unless you poked into a banana.

        Like

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