Friday 6 March 2015

Highly recommended Super Soft Fluffy Banana Cupcakes 强力推荐超柔软蓬松香蕉小蛋糕 (中英食谱)

The week did not start well for me, I woke up with a viral fever on Monday morning with weak limbs and achy body, I felt lousy as all I could do was sleep and sleep and sleep almost the whole day for the past few days! How miserable!!! Felt better this morning and decided to bake my family's favourite banana cake but in cupcake form. We simply love the ultra soft and fluffy texture! Chill it in the fridge and it is so moist and fluffy, taste even better! Those who have tried it love it just as much as we do and I hope you like it too!


Super Soft Fluffy Banana Cupcake 
(Recipe adapted and modified from chef Richard Goh's Banana Cake, 中文食谱由Baking Taitai翻译)

(makes 19 small cupcakes with 6cm diameter or 8" round cake)

3 eggs (55g each, room temperature)
125g brown sugar
200g riped bananas (cut into small pieces)
150g cake flour (I used Blue Jacket unbleached cake flour)
1/2 tsp baking powder
1/4 tsp baking soda
100g sunflower oil

Weigh and prepare ingredients before you start.

食材:  (可做19个直径6厘米的小蛋糕或8寸圆形蛋糕)

3个 鸡蛋(一粒55克,室温) 
125克 赤砂糖 
200克 熟香蕉(切成小块) 
150克 低筋面粉 (我用水手牌超级蛋糕粉
1/2小茶匙 发粉 
1/4小茶匙 苏打粉 
100克 向日葵油 


1. Sieve the cake flour, baking powder and baking soda together twice before setting aside. 

2. Use an electric mixer to whisk the eggs and sugar at maximum speed till ribbon stage before mixing in the banana until well combined. ( This will ensure a light and fluffy texture. ) 
2。用电动搅拌器,最高速度,搅拌鸡蛋和糖,直到明显出现纹路状,再加入香蕉继续搅拌均匀。 (蛋糕的质感会比较蓬松)

3. Fold in the flour using your bare and clean hand for about 2 to 3 times. (using hand instead of spatula will ensure flour is fold in evenly.)

4. 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 oil) and continue folding with your hand and mix well till batter is shiny and flowing.

5. Scoop the batter into the muffin cups 80% full. 

I added some chocolate rice on top.

6. Bake in a preheated oven at 160 degrees top and bottom heat, for 17~20 minutes or until a skewer inserted comes out clean.

Cupcake form - Chill it in the fridge for better taste, it is so moist and fluffy especially using Blue Jacket flour which has high water absorbency!
杯子蛋糕- 冷藏后更好吃,又湿润又柔软蓬松尤其是用了水手牌的面粉具有高水分吸收力!

If using recipe to bake an 8 inch round cake, baking time is about 40~45 minutes, or test with skewer comes out clean.

Updated on 18 May 2016
Surface topped with sliced bananas & chopped walnuts, yummy!!! 

Baked in 7 inch square pan - 160 degrees top/bottom heat for 45 mins

Feedback given by reader who has tried this recipe:

YiLing says," it's Super Delicious!" 

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

I am linking this post to Little Thumbs Up March 2015: Banana organised by Zoe of Bake For Happy KidsDoreen of My Little Favourite D.I.Yand hosted by Faeez from BitterSweetSpicy


Thanks for dropping by. See you again! 

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“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 here. Thank you.”

© Copyright 2015


Unknown said...

Hi Cheryl, baking soda is used in this muffin. Will there be a difference in the texture of the muffin if I omit baking soda. I noticed that sometimes baking soda is part of the recipe in online recipe. I would like to seek your advise on the purpose of baking soda on the cake baking. Under what circumstances must we add baking soda. Also, some cookies recipes asked for baking soda and some do not. When should baking soda be included, I am confused. Thanks

Baking Taitai said...

Hi Amanda, baking soda is added to baked goods to make them rise. Recipes that use baking soda as a leavening agent also contain an acidic ingredient, such as lemon juice, milk, honey or brown sugar. When you mix together the baking soda, acidic ingredient and liquid you'll get bubbles of carbon dioxide gas. The gas bubbles expand in the heat of the oven and rise, giving you a fluffy cake or light cookies. If baking soda is omitted, the baked goods may be dense and not rise well.

Karen Luvswesavory said...

Hi Cheryl,
Hope you're much much better now.
Oh these banana cupcakes looked so yummy-licious!

Unknown said...

Hi Cheryl, many thanks for your prompt reply. But the above recipe uses baking powder which is a leavening agent. Why is there a need to use 2 leavening agent? Is cake flour = plain flour (remove 2tbsp) + 2tbsp corn flour ( I found this online)? Bcos I don't have cake flour, not sure if that is a correct substitute. Can I use white sugar instead of brown sugar with the same amount? Thanks

Christine said...

Hi Cheryl
Pls advise where can I find your cooking lessons online? Thanks

Fion said...


Christine said...

Hi cheryl
I've tried your banana cupcake this morning - it raises very nicely in the oven but when I removed from the pan and leave it to cool, the center part sank in a bit which is not like yours still raises nicely as picture shown. Please tell me where goes wrong? Appreciated your early reply. Thanks

Christine said...

Hi Cheryl

Is me again, Christine - Btw, despite the cupcake sank a little in the center but the texture is really soft and fluffy as what you mention!

Zoe said...

Hi Cheryl,

I hope that you are feeling better now. The recovery stage of any sickness is always difficult but I see that you are in your full swing again. These cupcakes look awesome :D


LY's Kitchen Ventures said...

Hi Sis, glad you are feeling better. I finally had some very ripened bananas last week but didn't manage to squeeze in time to bake anything...
These cupcakes look gorgeous!! :)

Baking Taitai said...

Hi Amanda, the author of this recipe must have tried out using both leavening to achieve favorable results. I can't explain much as I have not studied the science of baking. I am just a homebaker who likes to try out recipe as well as tweaking recipes for a healthier bake. I have not made my own cake flour before so I can't advise if what you've read online will work. Yes you can replaced with white sugar. :)

Baking Taitai said...

Thanks Karen, I've recovered well.

Baking Taitai said...

Hi Christine, I don't hold regular baking class on my own. I only conduct baking workshops upon invitation by LessonsGoWhere to be a guest blogger chef. I will usually announce on my Baking Taitai's FB page about the workshop, there may be one upcoming class on 28 March, do keep a look out on my FB page if you are interested.

Baking Taitai said...

Fion 谢谢妳,我好多了!这香蕉蛋糕食谱值得一试,好多读者试了告诉我非常柔软蓬松又好吃!

Baking Taitai said...

Hi Christine, you may have overmixed the batter or underbake the cakes thus causing the centre to sink.

Baking Taitai said...

Yes indeed, this recipe produces a soft & fluffy texture cake, chilled it for a better taste! As I used the premium blue jacket cake flour, the texture is super moist too!

Baking Taitai said...

Thank you Zoe, yes back to full swing! ;)

Baking Taitai said...

Thanks Sis, you must be really busy with work, take care ya!

~~louise~~ said...

Hi Cheryl:)
Thank goodness you were feeling well enough to make these yummy looking Banana Cupcakes. Hope you continue to get well:)

Thank you so much for sharing...Pinning!

Baking Taitai said...

Thanks Louise, this banana cupcake recipe is a great keeper, hope you like it! .:)

Faeez said...

Hi Cheryl,
I love soft & fluffy cakes too, what's more if there's bananas. Hope you're feeling much better now, please take care. Thank you for linking this post to LTU:)

Eling said...

Hi Cheryl
Thanks for this recipe posted. It's so soft & moist this banana cup cake. My doremi like it so much.

Unknown said...

Hi Cheryl, the cuppies sink a bit at the center and shrink at the side. What have I done wrong?

Baking Taitai said...

Hi Andrea, your oven inner temp may be too hot, check with an oven thermometer for accurate readings. Or you may have taken it out before it is cooked through. Or you may have over beaten or over-mix the batter.

Unknown said...

Thanks for your response. I used oven thermometer, baked at 160 for 17mins. Besides, the top layer of the cuppies turned wet and sticky in the afternoon. Any idea why?

Baking Taitai said...

If surface turns wet & sticky, means it's not cooked through before you remove from the oven.

Unknown said...

Ok, will take note for next round, thanks.

Unknown said...


Can I substitute the banana with another fruits? For eg, blueberries? Or chocolate?


Baking Taitai said...

Hi Corrine Sin, you can't just substitute this recipe with another fruit or chocolate as baking is different from cooking. You will have to experiment yourself, every ingredient is different in the composites, it is through experiments and tests that one can come up with the right proportions of each ingredient.