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Spongy Banana Cake

Makes an 8x8 square pan


  • 3 eggs 60g each, use fresh ones
  • 1/4 cup honey 85g
  • 200 g banana approx 2 large, cut into small pieces
  • 100 g corn oil any neutral veg oil and melted butter works too
  • 75 g fine wholemeal flour*
  • 75 g cake flour*
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla bean paste / vanilla extract
  • pinch of salt


  • Preheat oven to 160C.
  • Spray pan with baking spray or line pan with baking paper.
  • In your stand mixer bowl, whisk together eggs, bananas, honey, and salt on med-high until ribbon stage.
  • Meanwhile, sift together wholemeal flour, cake flour, baking powder, and baking soda.
  • Sift twice.
  • Fold in sifted flour mixture to eggs, until just combined.
  • Add oil, vanilla, and mix until batter is shiny.
  • Make sure not to overmix the batter and deflate it!
  • Bang cake tin on counter top a few times to remove large air bubbles.
  • Bake for 30-40 minutes, or until skewer inserted comes out clean.
  • Shock the cake.
  • 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)
  • Leave to cool in pan for 10 minutes then remove cake from pan and cool on wire rack completely before cutting.


*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