Tuesday, May 26, 2009

Moist & Fluffy Banana Cake

You'd probably have read this a gazillion times in flogs: "I had 3 very ripe bananas left and I didn't want to waste them, so I decided to make banana cake."

Right?

Well, lemme tell ya, I am just the opposite. I buy bananas with the sole intention of making banana cakes. In fact, while I enjoy eating bananas as a fruit, I absolutely go bananas over banana cakes! Sorry, couldn't resist that ;P

I am always in high spirits whenever "banana cake day" arrives - when the once glorious comb of sunny yellow bananas becomes a shrivelled bunch of 3 miserable, speckled fingers. They would be precariously dangling from the stem, threatening to fall off any moment. THAT would be when I swoop in and make them into delicious banana cake.

And yes, today was THE day. :)


I baked the cake using this recipe but I halved everything. I like this particular recipe because it yields a moist and fluffy cake (as opposed to moist and dense).

Recipe(from Baking Mum)
- 180g unsalted butter
- 180g castor sugar
- 2 extra large eggs, lightly beaten
- 250g cake flour
- 1 tsp baking powder
- 1 tsp baking Soda
- 220g bananas, mashed
- 50 g dairy whipped cream (I used evaporated milk)
- 1/2 tsp vanilla extract

1. Cream butter and sugar till light and creamy.

2. Pour in eggs gradually and beat till creamy.

3. Add in whip cream, mashed bananas and banana essence and mix well.

4. Add in cake flour, baking powder and baking soda, and beat for a short while, just to make sure everything is incorporated.

5. Pour into an 8-inch round tray.

6. Bake at 175 degree celcius for about 50 to 60 mins, or until cooked.

23 comments:

  1. The cake looks really nice and moist!

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  2. Thanks! It was yummy! Don't ever add banana essence. It'll spoil the whole cake ;)

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  3. I made this banana cake today. It smells wonderful and indeed light and fluffy. But not as moist as sicilian orange cake.

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  4. I've been looking for a banana cake that's light =] I thought it's be nice to see what a light banana cake would taste like...haha., Thanks for the recipe! I'll try when I buy bananas next time =D

    I buy bananas with the intention of making banana cake too! Only I buy a large bunch so that I can eat some and bake with some....so I guess I buy them for both reasons!

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  5. thank you for the recipe. it really taste good.

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  6. Hello. Can i check with you how to preveent e banana cake from cracking? The taste is good but when ever i make, it cracks :(

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  7. Anon: Bake at a lower temperature (maybe 160°C), for a longer time until it is cooked. This also gives a nice, flat top.

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  8. PS: Make sure you are using a right size pan too!

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  9. Excellent recipe i made the cake and it is very light and fluffy and very good. thanks for the recipe

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  10. Can I know what type of bananas do we use in this recipe?

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  11. excellent recipe! i made the cake into cupcakes and they are just the fluffiest things! i also substituted yoghurt for the whipped cream. Works as well. yums!

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  12. Hi! I really want to try this recipe but I'm in the U.S. (never used metric measurements) and having trouble converting the recipe exactly. Can you help me please? I really want to make this but don't want to get it wrong and waste the ingredients. Thanks so much in advance!!

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    Replies
    1. Hi, you can use this conversion tool that I use all the time. HTH!
      http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

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  13. Hi. If i do not have cake flour, can i replace it with top flour or plain flour?

    Thank you.

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  14. Hi, I tried your recipe for the banana cake. When the time is up, I used a knife to insert into the cake and it came out
    clean. After leaving the cake in the oven for about 10min with the oven door opened ajar, it sank in in the middle. Do you happen to know why?

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  15. Hi, great recipe. But I didn't really like the strong bicarbonate of soda flavour. Can I substitute for more baking powder?

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  16. It is the nicest banana cake that I have baked... so says my family. Thank you so much for sharing this recipe. It is definitely a keeper. I reduced the sugar to 80g and replaced cream with yogurt.

    Shaine ^_^

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  17. Thank u for sharing this recipe! It is so yummy n the whole family love it... I used buttermilk instead, and 140g sugar, and no banana essence! It came out moist fluffy and definitely no artificial taste. Love it!

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  18. Good tasting cake! I made quite a few changes to make it a healthier cake n still tasted good tho a little too crumbly.
    Used half portion of whole wheat flour
    Added 60g sour cream
    Substituted brown for white sugar
    Added cream cheese frosting in the middle of cake to have a moister taste.
    Yummilicious! More so straight out of the fridge!

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  19. I LOVE thiS RECIPE!!! A must bake if you wanna bake banana cake.

    Moist on the inside and just nice on the outside.

    I dint use and essence at all and i used Philippine banana.

    This got me to start baking again!! cant wait to try out your other recipes!

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  20. hahaha darn my comments couldnt publish previously..anw

    I LOVE THIS recipe!!

    The cake is moist on the inside and just nice on the outside.

    I din't put any essence at all and used Philippine bananas.

    You got me to love baking agin! I will be trying out your bun recipe!

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  21. This what i am looking for!! Thanks for good recipe. I will try very soon♥♥

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