This is very similar to the SP Banana Cake which I shared much earlier in this blog as both cakes use SP (aka ovalette or sponge cake emulsifier).If you do not have access to SP or against using it, you can still make this cake by changing the method. You can either use whole egg sponge cake method or separated egg sponge cake method (refer here for detail).
I added extra mashed bananas as I was trying to finish my frozen bananas.Overripe banana is best for this cake or any banana cake. So if you have overripe bananas that you can’t finish on time, do not throw away like what I did in the past. Just freeze them and use them anytime.
Banana is very easy to thaw. In our weather, you just need to take it out from the freezer at the beginning of preparation; it should be thawed by the time you need to use it.
As expected, this cake is very soft and moist.
Ingredients:(A)
120g sugar (I used 90g and the sweetness is just nice for me)
4 eggs
120g cake flour
½ tsp baking powder
(C)
120g mashed bananas (I used 220g)
120g mashed bananas (I used 220g)
¼ tsp baking soda
(D)
85g melted butter
85g melted butter
Method:
1) Mix (A) till well blended. Add (B) and whip at high speed till light & fluffy (ribbon stage).
2) Add (C) and mix till well combined.
3) Fold in (D) until well blended.
4) Scoop the batter to fill ¾ of paper cups and bake in preheated oven at 180C for about 20 mins.
Note:
I made 8 medium muffin paper cups and 4 large silicone cups. If you are using all medium paper cups you should be able to get about 14 cups.
(Recipe reference: Fruity Cakes by Alex Goh)
Note:
I made 8 medium muffin paper cups and 4 large silicone cups. If you are using all medium paper cups you should be able to get about 14 cups.
(Recipe reference: Fruity Cakes by Alex Goh)
Your banana sponge cake looks soft & delicious. It must be yummy!
ReplyDeletemy favorite delicious!
ReplyDeleteNext time I will freeze my overripe banana to use for baking, I love the combination of butter and banana, rich and yummy!
ReplyDeletelooks great!You must be enjoying it so much. Ya, u r right. Over ripe banana is great for baking :)
ReplyDeleteI did not know can freeze bananas. I thought frozen bananas will turn black?
ReplyDeleteAngel, your banana cake looks so yum..yum..
ReplyDeleteYou freeze the whole banana? I usually mash them and freeze.
Angel,
ReplyDeleteLovely banana muffins. I usually paint the bananas with a bit of lemon juice before freezing them:D
The muffins look soooo soft that I can almost touch them on my computer screen! hee hee..^_^
ReplyDeleteohh, great tips. I always throw the bananas away, next time I can freeze them. Thanks for sharing. Your cake looks yummy....
ReplyDeleteWhat a great idea to freeze the banana, don't waste the overripe banana ^_^
ReplyDeleteHi all,
ReplyDeleteThanks for your comments.
hanushi,
Frozen bananas won't turn black but the colour will turn darker.
Anncoo,
Yes, I freeze whole banana with skin.
Quay Po Cooks,
Thanks for your tips. I heard lemon juice prevents bananas from turning black.
hi,if dun use ovalette for making tis cake isit ok?when adding the banana is use what to fold in?i got try before just adding in banana to the egg batter then it deflate alot become not thick already.the oil is put all at once into the mixture?can u explain the folding technique is how?
ReplyDeleteHi Anonymous,
DeleteWithout ovalette, you need to change the method.
You need to beat the eggs and sugar till ribbon stage then fold in bananas, flour and lastly oil. If the egg & sugar are beaten to stable enough, when u add in other ingredients it should not deflate a lot.
I use my mixer lowest speed to mix in the bananas.