If you are following my posts, for sure you knew about my attempts on banana cakes. Some cakes texture didn't turn out well as what I expected, mainly I'm too wild in changing the original recipes or could it be the method used :) When I saw Joelyn幸福起点 daring to add 500g bananas to her banana cake, I stunned and realized adding more banana wouldn't make the cake texture looks dense, it must be another reason....
Recently I saw Wen's Delight baked a Soft and Spongy Banana Cake, she used 400g bananas! Moreover, she has a special slide created to show how to make a perfect soft and spongy banana cake, this encourage me to give myself a try to bake a big banana cake :) Thank you Wen for your beautiful recipe and step by step slide!
The cake is for tomorrow cell group and I think it has the blessing from God as this is my first successful banana cake texture (not counting my previous chocolate banana cupcake, as it is smaller in size)
Soft and fluffy texture, no dense surface!
See the patch on top? I wrapped the cake in hurry and went to pick up Gabriel from school, came home to discover the wrapping film sticked on the cake surface, luckily not much harm done!
Recipe adpated from Wen's Delight, original from Richard Goh
5 Eggs (large size, 65-70g w/shell)
250g Sugar (used 200g)
350-400g Banana (Ripe & cut into small pcs)
300g Cake flour
1 tsp Baking powder
1/2 tsp Baking soda (omitted)
200g Sunflower oil (or any vegetable oil except olive oil)
1. Preheat oven at 160 degree C. (my oven 170C)
2. Grease & line a 2 x 8" round tin (or 1 x 10" square tin) base with baking paper.
3. Sift flour, baking powder & soda together. Sift twice & set aside.
4. Whisk eggs, sugar & sliced banana at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
5. Fold in sifted flour & mix well. (Can use spatular or hand to mix)
6. Add in oil & mix well till batter is shiny & flowing.
7. Pour into baking tin & bake for 40 - 45mins.