Cake Dessert

Spongy Honey Banana Cake

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 This is THE recipe you NEED to try out at least once in your lifetime! The best banana cake I’ve every made! So soft, spongy, and absolutely delish! Oh, and it’s so darn easy to make it too. I told the husband that I’m going to bake a banana cake, walked to the kitchen, prep and sent it to the oven. Cleaned up the kitchen and was back in the room about 15 minutes later. My husband was so surprised, he said, “You are done baking already?!”, maybe he just wanted me out of his hair for a little while longer. 😛

I couldn’t even be bothered with lining my tin as you can see. I used a non-stick, sprayed it with baking spray, pour the batter in, and baked it. Nothing stuck to my tin when I flipped the cake out.

The recipe called for cooling the cake upside down immediately after it is out of the oven but I shock my cake instead. When you shock your cake, meaning drop your pan (with your cake in it of course) on the kitchen counter at least from a 20-30cm height, right after it is out of the oven, it prevents the cake from shrinking. This process breaks the wall within the air molecules that expanded during the baking process, and allowing air to enter the cake and retain it’s shape. If not, the air molecules will contract as it cools, which will result in shrinkage of the cake.

Honey Banana Cake

I did not cool my cake upside down, and it has very little shrinkage as you can see. I left the cake to cool in the tin for 10 minutes, until it is cool to touch then flipped it out on the wire rack, and finally flip it back top side up to cool completely. Did the extra step just to test that there is little shrinkage with the shocking method. However, you can simply flip it out on the wire rack and allow to cool completely top side down too.

I used honey instead of sugar to keep the recipe sugar-free for the kids. Gave 1/2 of the cake to a co-worker who has a sweet tooth but is very careful about her refined sugar intake, and she loved it! She probably thanked me more than a dozen time. The husband had 2 in a row just before climbing into bed, and ordered me to save a few pieces for him. This is definitely going to be a staple in our family from now on. 🙂

Spongy Banana Cake
Makes an 8x8 square pan
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Ingredients
  1. 3 eggs (60g each), use fresh ones
  2. 1/4 cup honey (85g)
  3. 200g banana (approx 2 large), cut into small pieces
  4. 100g corn oil (any neutral veg oil and melted butter works too)
  5. 75g fine wholemeal flour*
  6. 75g cake flour*
  7. 1/2 tsp baking powder
  8. 1/4 tsp baking soda
  9. 1/2 tsp vanilla bean paste / vanilla extract
  10. pinch of salt
Instructions
  1. Preheat oven to 160C.
  2. Spray pan with baking spray or line pan with baking paper.
  3. In your stand mixer bowl, whisk together eggs, bananas, honey, and salt on med-high until ribbon stage.
  4. Meanwhile, sift together wholemeal flour, cake flour, baking powder, and baking soda.
  5. Sift twice.
  6. Fold in sifted flour mixture to eggs, until just combined.
  7. Add oil, vanilla, and mix until batter is shiny.
  8. Make sure not to overmix the batter and deflate it!
  9. Bang cake tin on counter top a few times to remove large air bubbles.
  10. Bake for 30-40 minutes, or until skewer inserted comes out clean.
  11. Shock the cake.
  12. Drop cake on kitchen counter at 20cm height immediately after removing from oven to shock cake and prevent shrinking. (Read post to find out more about shocking)
  13. Leave to cool in pan for 10 minutes then remove cake from pan and cool on wire rack completely before cutting.
Notes
  1. *you can use 150g cake flour or top flour as well as all purpose flour in place of the 75g wholemeal + 75g cake flour.
Adapted from wensdelight
Adapted from wensdelight
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

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15 Comments

  • Reply
    Anonymous
    25 February, 2015 at 5:59 am

    Hi, When you shock the cake, do you drop it with the tin around or should the cake fall out of the tin and then you place the tin round again to cool for the 10 mins?
    Confused.

    • Reply
      delishar
      25 February, 2015 at 6:18 am

      I drop my cake tin with my cake in it immediately when it is out of the oven. The cake will not drop out, it should not. Then just leave it to cool in the tin as it is for 10 minutes until it is safe (cool enough) for you to touch.

  • Reply
    Anonymous
    25 February, 2015 at 9:30 am

    Hi.. can I use vanilla essences instead of paste?
    Kat

    • Reply
      delishar
      25 February, 2015 at 10:03 am

      Hi Kat! Yes of course. 🙂

    • Reply
      delishar
      25 February, 2015 at 10:04 am

      Hi Kat! Yes of course. 🙂

  • Reply
    Alina Sng
    12 March, 2015 at 6:47 am

    How to sift twice with wholemeat flour?

    • Reply
      delishar
      12 March, 2015 at 7:04 am

      Hi Alina, I don't quite get what you mean.
      You just add all the ingredient wholemeal, plain flour, baking powder, and baking soda into a sift, and sift it. Then do it one more time.

  • Reply
    Emma Wee
    18 March, 2015 at 10:08 am

    Hi Sharon I follow your receipe but the cake turn out to be rubbery (like kueh texture) 🙂 not like the fluffy cake texture. Any advice? Some steps not correct?

    • Reply
      delishar
      18 March, 2015 at 1:21 pm

      Hi Emma, kueh like texture would mean that the batter has been overworked. Aeration has been lost (or insufficient if under-whipped), and gluten formed causing the cake to be dense and rubbery. Be sure to whip the egg batter to ribbon stage and gently fold in your flour then oil. Some of my other readers have used the same recipe and it turned out light and fluffy, just be careful with the folding. 🙂 Hope that helps!

    • Reply
      Emma Wee
      19 March, 2015 at 2:19 am

      I whipped till the batter became ribbon stage. Took about 15 to 20 min on medium power. I might have over did the folding coz I stir in the flour quite a bit. Ok.. Will attempt again 🙂 thanks

  • Reply
    Bowie T.
    4 June, 2015 at 1:22 am

    Can I omit baking soda? Thanks.

    • Reply
      delishar
      4 June, 2015 at 5:50 am

      Hi.. I wouldn't recommend.

  • Reply
    shan prajitna
    4 June, 2015 at 5:14 am

    hihi.. can we replace honey with sth else? or omit it coz would like to bake for my girl who is 19 months old 🙂

    • Reply
      delishar
      4 June, 2015 at 5:57 am

      Hi.. U can omit. It'll not be as fragrant and sweet. Or use sugar. It's unsafe to give honey to babies below 12 months old, but if you are concern u can omit. 🙂

    • Reply
      delishar
      4 June, 2015 at 5:57 am

      Hi.. U can omit. It'll not be as fragrant and sweet. Or use sugar. It's unsafe to give honey to babies below 12 months old, but if you are concern u can omit. 🙂

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