I attempted a couple of banana cake recipes and so far find this to be the best in terms of texture. In order for the banana cake to taste divine, the choice of banana is very important. Easy to get bananas from my regular supermarket doesn’t provide me wit the ‘oomph!’ that I’m looking for in my cake. Instead, if you visit the fruit stall in the old neighborhood area, you will see that the variety of bananas that they sell is a lot more.
The bananas that I’ve tried so far are Pang Jio and Ang Ba Jio (pronounced in Hokkien), they are usually smaller in size, but exceptionally fragrant and sweet. Always look for those that are overly-riped as they give out a more distinct flavor. Otherwise, get your local fruit seller to recommend you! And because this type of banana are usually much sweeter, it is recommended to adjust the level of sugar in the recipe.
Banana Cake (Source: Olady Bakes recipe)
80g sugar (reduced from 110g)
200g riped banana
1/4 tsp salt
150g cake flour
1/2 tsp baking powder
1/4 baking soda
50g chopped walnuts (optional)
- Pre-heat oven to 160C, using second lowest rack. Line a 7 inch square tin or an 8 inch round tin.
- Sift flour with baking powder and soda.
- Mash bananas with a fork or a masher.
- Add eggs, sugar, salt into the mashed bananas and beat on high speed until light and stiff peak with a mixer.
- Add sifted flour in 3 batches, mix the flour in using the lowest speed on your mixer. Use a spatula to go around the sides and bottom gently to ensure a good mix with no clumps. Try not to deflate batter.
- Take out 1/4 of the batter and add it into the bowl of oil. Mix the batter with oil until it’s well incorporated.
- Pour the oil mixture back into the egg batter and gently mix with a spatula until it’s well combined.
- Add in walnuts (if any) and give it a gentle stir until the walnuts are well mixed.
- 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.