Wednesday 24 July 2013

Soft & Fluffy Banana Cake 柔软蓬松香蕉蛋糕 (中英食谱)

Photo updated on 24 August 2018.
This recipe is featured in the “Gourmet Living - 食尚品味” bilingual magazine Aug/Sep 2018 issue.  

This recipe adapted from Richard Goh is my favourite banana cake recipe as it yields a soft, moist and light fluffy cake. I would highly recommend it to anyone who are looking for a banana cake recipe to bake!

Here's also sharing the benefits of bananas.

Source from Internet 来自网络

Source from Internet 来自网络

Banana Cake Recipe:


3 Eggs (55g each, room temperature)
caster sugar (I replaced with Organic Raw Sugar)
200g Riped Banana (Cut into small pieces)
150g Cake Flour
1/2 tsp Baking powder
1/4 tsp Baking soda
100g Corn oil (I replaced with healthier rice bran oil) 

Method:  (Click 'HERE' for updated Step-by-Step pictorials.) 

1. Preheat oven to 160 degree C top and bottom heat.
2. Line a 8" round tin with baking paper.
3. Sieve cake flour, baking powder and baking soda together twice before setting aside.
4. Use an electric mixer to whisk the eggs and sugar at maximum speed till stiff/ribbon stage before mixing in the banana until well combined. (this is to ensure a lighter texture, thanks to tip given by my friend Emily) 
5. Fold in the flour using your bare and clean hand about 2 to 3 times.
6. Add in the oil 
(at this stage, it is alright when you still see the flour, the purpose is to let the flour absorb the oiland continue folding with your hand and mix well till batter is shiny and flowing. 
7. Pour into the baking tin and bake for 40 - 45 minutes or until a skewer inserted comes out clean.

(翻译食谱取之著名烘焙师傅Richard Goh) 


3个 鸡蛋(55克每个,室温) 
125克 幼糖 
200克 熟香蕉(切成小块) 
150克 低筋面粉 
1/2茶匙 发粉 
1/4小勺 苏打粉 
100克 玉米油 (我用健康的米糠油代替)

方法: (请点击‘’看食谱更新的步骤照片)

7。倒入烤模烤40 - 45分钟或至到竹签插入中心没有沾粘就可以取出。

Feedback given by reader who has tried out this recipe:

Eleanor Lim says," Love it's soft, light and fluffiness! " 


“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post. Thank you.”


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