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Spongy Banana Cake

Makes an 8x8 square pan
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Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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

*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