Banana Sponge Cake
This is the most easy and quick banana sponge cake that I’ve baked every time when there are some overly ripe bananas at home. It is really moist and super light soft that my family enjoyed eating and can polished off the cake within two days.
Banana Sponge Cake
Author: Ann Low
- 200g Riped Banana ~ mash banana with a fork
- 160g Sugar
- 4 Large Eggs
- 40g Fresh milk
- ½ tbsp SP (cake stabilizer)
- ½ tsp Banana essence
- ½ tsp Vanilla essence
- 160g Plain Flour - sift together with baking powder and baking soda
- ½ tsp Baking powder
- ½ tsp Baking soda
- 100g Corn oil
- In mixing bowl, whisk mashed banana, sugar, eggs, milk and SP at high speed till thick.
- Lower speed add in banana essence and vanilla essence, then slowly add in plain flour.
- Stop machine and use hand whisk to mix well.
- Lastly pour in corn oil in 3 batches and mix well again.
- Pour batter into a 9" (lined) square cake tin.
- Bake in preheated oven at 170C for about one hour.
- **Place cake tin at the lowest rack of the oven and cover cake with foil if the topping is too brown after 40 mins.
Thank you very much Biren of Roti n Rice for passing me this Lovely Blog Award today that really makes me smile again after some unhappy incident happened three days ago. Biren is one of my favorite bloggers and good friend that we’ve only met once when she visited Singapore in July this year. Biren is a wonderful mother of two and she bakes and cooks well that I always enjoyed reading her blog.
I will not say further but let you check on Biren’s blog by yourself, then you will realize how fun and enjoyable Roti n Rice is :))
Hi i want to try this cake but where did you purchase cake stabilizer?
Hi Dianne, you can get it from the Asian grocery store or online.
Hi Ann. I baked this today. I used an 8” square pan as I do not have 9”. The sponge cake turned out very soft and nice. So happy. Really enjoyed many of your recipes.
I love sponge cakes, but never really thought about bananas since bananas are heavier, but you made it work.
wow this is beautiful ann!!
Looks absolutly moist, soft and fluffy! That's how I love sponge cakes to be and with bananas .. even more yummy!
Ooo…what a lovely bake! I want some cream cheese frosting on this one. hehe…. Thanks and have a wonderful day ahead.
p/s hope you're well. We'll chat later!
Try ur recipe today, is soft but it did not rise. Is very dark too, I baked at 165 degree at one hour.
Hi Vandy, Do you mean your cake height is the same before baking? You must whisk the ingredients at step one at full speed till thick, not from slow to high speed. Due to temp oven varies, must cover with a foil during half way of baking.
I noticed someone on a Fb group using the above photos to accompany a recipe that’s not yours or credited to you.
Hi TheFish, Thank you for informing about the stealer. If my watermark is there, they can’t run away.
Hi Ann, thanks for this lovely recipe! I have baked it with great success once. today i tried to bake it again and it didn't rise very much and it is not as spongy or light as the first one. Is it because of the mixing or it is due to improper folding of oil into batter?? i need bake this again for a Saturday party! Pls help me out here. thanks!
Hi Wendy, You must whisk the banana mixture at high speed till very thick…. that is turn your speed to top speed. Then do the folding gently.
Ann, this banana cake looks yum! Can never go wrong with banana cake, such a classic! But can omit the cake stabilizer?
look very moist and fluffy…perfect!
Hi Ann, like to know is the SP cake stabiliser same as ovalette?
Hi Mama mia, yes is the same. You can also use ovalette.
hi Ann,i've tried baking banana bread before but have yet to try baking sponge cake. my daughter loves bananas and this would be the perfect cake for her to bring to her playschool for a snack. your sponge cake looks so fluffy and delicious.
Belinda ~ I think the banana must not over added otherwise the cake will be very dense.Kristy ~ Good idea! I know you love frosting but not me, I always removed the cream on top of the cake.Little Inbox ~ Thanks!Jo ~ So nice to see you back :)Thanks Jess :)Christine ~ You'll never know, you be surprised there many types of flavor in the ingredients shop here…even butter or lemon flavor.Sharon ~ Then what are you doing recently?BeeBee ~ How about try to use sponge cake mix or optima flour?Zoe ~ Thanks!
Wow, I've never seen banana essence, it must add a nice depth to the flavors.
Hi Anncoo,Didnt manage to bake the cake again this Sunday. had visitors and had to go out 🙁 Will let you know once I have tried it. Saw your cupcake recipe. have bookmarked it. I love your banana sponge because it is so light…that is why I wnat to get it right. My whole family loves it. Thanks again for the suggestion!OM
Looks good, sometimes i also have very over ripe banana at home, but lazy to bake…
The cake has perfect texture! Yum Yum!
I love your banana cake and I have baked it three times. In all 3 times, the cake sunk in the middle which made me really sad :((. I beat cake till really light and fluffy . I think the problem is when I was folding the oil into the batter. I find that the whisk deflates the batter a bit. There is a lot of oil exuding out. What do you think I went wrong? Do you mix the flour in using the mixer or by handwhisk?
I love a good banana cake. Unfortunately I just never bake it since my guy is allergic to banana and making one for myself is just a bit too much, but this one looks delicious!
I tried your banana sponge cake recipe twice,but can't beat the batter up to the thickness as shown by you.The cake were dense and heavy and nothing near yours. Can your please tell me what's went wrong.
OM, In my recipe states that lower speed add essence and slowly add in flour into the mixer then stop machine, use hand whisk to mix well. After that pour in corn oil in 3 batches, you should mix the oil well after each addition.
Seems like you really like this cake a lot(Of course you can add the oil into the mixer but remember not to over mix it).I'm posting a banana cupcake soon, it is very soft but not as light as this one. Hope you like it too.
OM…I'm sad too 🙁
Is the cake cooked? Have you try to bake the cake a little longer.
Most important is the batter must be thick.After whisking in the oil, the batter definitely deflates a bit because the oil is heavy but you must mix the oil well into the batter until no trail of oil is seen. You can use spatula to stir the batter a little after you mixed all the oil into the batter.
You must first whisk the first step at maximum speed till thick like beating sponge cake.
(is your batter becomes thick after whisked?)
Please leave your name behind 🙂
I love banana cakes as the fruit has such a great natural sweetness. Congrats on your award. Your blog is lovely, indeed!
Ann, the cake looks soft and spongy, yummy! and congrats on your award :).
Thanks for the quick reply. Yes. The cake is cooked. In fact, after soaking up all the oil with many many tissues, it is edible and everyone polishes it off in 2 days. Do you think I can use the mixer to whisk in the flour and oil? If not, does it mean that I shouldn' worry abt deflating the batter and mix the oil in thoroughly. It takes me a while to mix in the oil well.
I hope to bake again this Sun. Wish me luck.
I love banana cake and your sponge looks incredible! Sorry to hear that you had an incident some days ago.
i now have a craving for anything made with banana. texture of this cake is so soft!
I can eat up this cake within the day 😉 Thanks for the recipe!
Nice texture! I could see how springy and moisted your banana cake is…
Sawadee from Bangkok,
I hate bananas!! But Ann, u make me wanna try this……. mmmm…. yum-yum!
Banana cake is one of my favorite cakes. The etxture of your cake looks so fine. Must be delicious!
Ann, I have an award waiting for you at my blog. Do come and check it out soon 🙂
SP is ovalett? Looks good and soft.
Anncoo..lovely banana cake ! Light and fluffy…thanks for the recipe 🙂
I love moist banana bread but i'm sure I will love this!
I wish my house is next to yours so that I could enjoy your yummy cakes 😀
A flawless banana sponge! And photos look wonderful too.
Thank you very much Biren. I'm OK now :)Babara ~ There are many types of flavor can be found here. You name it, they got it ;))Ai Ping, Olive ~ Thank you for your comments.Jess ~ Thank you. Have a try :)Tata ~ I also want to stay next to you so I can have all your bentos!Thanks Petite :))Cherry Potato ~ 对不起,以经没了,下次吧!Angie ~ Thank you for your compliment.
Banana sponge cake! That sounds delicious! And yours definitely make me drooling!
Hi Ann, thanks for the warm mention and for linking back to me. Love your blog and all your wonderful recipes.Sorry to hear that you had an unhappy incident. Glad to hear the award made you smile.
Thanks to everyone for your nice words.Denise ~ Thank you. Suma ~ this is the same answer to Bren = you can increase the milk to about 60g and add together with milk-flour-milk alternately without SP. Hope this will helps.Tigerfish ~ Don't say that! I am sure when you try it you will realize how easy it is.Ellie ~Thank you 🙂
that is simply beautiful Anncoo, you baked it perfectly! 🙂
What a great use of banana in pound cake! Look lovely!
I haven't seen banana essence before. I'll have to look for it. Your cake looks scrumptious.
The cake is so fluffy, thks for sharing the recipe ^_^
Why is it that I never felt easy with any easiest cake recipe? I am so hopeless 🙁
Hi Biren, Thank you very much for the award and your friendship. Really good to know you.Thanks Lequan. I'm very glad to receive your comment, always makes me flattered *.*Chris ~yes is the same. Kris ~ hehee…yes springy is the right word ;DBren ~ Ive not seen your homemade cakes before only fondant.I think you can increase the milk to about 60g and add together with milk-flour-milk alternately without add SP. Hope is not too late to answer you ;))Thanks Busygran.Simone ~ Actually this cake not big, it is only about 2 inches high and very light. Bake one and share it with your neighbor. You'll love it.Oh Blackswan ~ must eat banana sometime because its contain potassium.Mary ~ hahaa…both of us like the same thing always! Hope you can still see my cake with the big watermark over it ;DD
Beautiful moist cake. I am always look out for recipe to use my bananas.