I love banana cakes!  50% of the time when I buy bananas, it’s not cos I particularly wanna eat the fruit.  It’s because I wanna wait for them to get over-ripe in a couple of days, and then bake a cake with them!

At least a decade ago, I bought the book, How to Be a Domestic Goddess by Nigella Lawson, and from there, I learnt how to make an amazing banana cake.  It was light, it was moist, and bursting with awesome banana flavour.  But then years passed, and my interest in baking waned.  I haven’t been able to locate that book anywhere at my parents’ or my home, and they don’t seem to be selling the book anymore.  At least not at Kinokuniya.  

Still I soldiered on, tried out a few online banana cake recipes.  Some were better than others, but they didn’t bowl me over, and they certainly didn’t taste like the banana cake I used to love.  

Then one fine Thursday, this Thursday just past actually, I stumbled upon another recipe for banana cake.  This time, the recipe was quite different from the other not-quite-there recipes in that the oil gets mixed in last.  I was intrigued enough to try it, and it turned out the fluffiest and moistest banana cake I’ve ever had the pleasure of making. 

So this one definitely goes into my recipe treasure trove.  It’s from Wen’s Delight.  As usual, I made some small amendments to the recipe, my usual sugar reduction, and the addition of cinnamon, cos I love the smell of cinnamon baking in the oven.  I’m gonna be making this very often!

I have a couple more recipes to log that I made this weekend for a dinner party we hosted for E and her lovely family.  This week was hell on the work front, but my luck with awesome recipes always seems to be on a high point whenever work is kind of heading south.  Time to trade in those Louboutin heels for a full-time homemaker apron maybe…… hahaha!

Print Recipe
A Special Banana Cake
I love bananas. I love them as much as I love a good banana cake. And this is a very good banana cake. A light, fluffy, moist and fragrant rendition of a banana cake.
Course Baked Goods, Cakes
Cuisine Breakfast, Snacks
Prep Time 20 minutes
Cook Time 45 minutes
Servings
1 10-inch loaf cake
Ingredients
  • 150 g egg This equates to about 3 units of 60g eggs. If in doubt, beat the eggs and then measure out 150g.
  • 85 g caster sugar *reduced sugar, please see Notes
  • 200 g mashed bananas I cut the bananas into slices, put them in a ziplock bag and mash them by hand, but you can use a food processor too.
  • 75 g cake flour I choose to use a mix of flours, but 150g of either one works too.
  • 75 g all-purpose (plain) flour I choose to use a mix of flours, but 150g of either one works too.
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp cinnamon powder
  • 100 g vegetable oil Canola works, as does sunflower, corn. Avoid olive oil.
Course Baked Goods, Cakes
Cuisine Breakfast, Snacks
Prep Time 20 minutes
Cook Time 45 minutes
Servings
1 10-inch loaf cake
Ingredients
  • 150 g egg This equates to about 3 units of 60g eggs. If in doubt, beat the eggs and then measure out 150g.
  • 85 g caster sugar *reduced sugar, please see Notes
  • 200 g mashed bananas I cut the bananas into slices, put them in a ziplock bag and mash them by hand, but you can use a food processor too.
  • 75 g cake flour I choose to use a mix of flours, but 150g of either one works too.
  • 75 g all-purpose (plain) flour I choose to use a mix of flours, but 150g of either one works too.
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp cinnamon powder
  • 100 g vegetable oil Canola works, as does sunflower, corn. Avoid olive oil.
Instructions
  1. Preheat oven to 166°C and oil a 10-inch loaf pan.
  2. Sift flour, baking powder, baking soda and cinnamon powder twice in a separate bowl.
  3. Whisk eggs and sugar with an electric mixer until foamy, then add mashed bananas and mix at a high speed until very thick, very pale. When you lift the whisk and allow the batter to fall back into the mixer, it will fall slowly and keep its shape for a few seconds. This is also known as the "ribbon stage" or "sabayon consistency". This will take about 12-15 minutes.
  4. With a spatula, fold in the sifted flour mixture until no pockets of flour remain. Be careful not to over-mix. As long as there are no remaining streaks of flour, it is ready for the next step.
  5. Add oil in the batter and mix well. This should produce a shiny batter.
  6. Pour prepared batter into the greased loaf pan, and place in the pre-heated oven for between 35-45 minutes. The cake is ready when the top is nicely browned, and a tester inserted into the cake comes out clean.
Recipe Notes

This recipe is adapted from Wen's Delight's My Favourite Banana Cake Recipe.

This is a reduced-sugar recipe, cos while I love desserts, I'm not so enamoured of cloyingly sweet treats.  The people I bake for are also similarly inclined.  So if you're baking for a sweet tooth, please refer to the original recipe linked above for the original quantity of sweeteners to use.

The above recipe is based on one prepared portion of the original recipe.