Al’s Cooking – Banana Cake: simple but super fluffy!
A very simple recipe for a deliciously moist, fluffy and very aromatic banana cake! It’s not the prettiest cake, but once you take a bite through that lovely soft interior, I’m sure you’ll forgive the appearance. P.S. I cheated on this one, since this current banana cake is courtesy of mum, though I have made it before with banana and with pears. But the banana-only version is far superior – as the banana gives the cake that rich, smooth and light creaminess to it.
Cooking time: 10min preparation + 38min baking
- 6 eggs (separate white from yolk)
- 2 x banana (the riper the better)
- Baking powder – 1tsp
- Oil ½ cup
- Sugar 1/3 cup
- Flour ½ cup
- Sultana ¼ cup (optional, I’m not particularly big fan of sultanas…)
Place 6 whites in beater, and beat until firm & frothy.
Firm consistency: should be firm enough to form small peaks when you run your spoon through it.
In another bowl, squash the banana + mix with baking powder + add 3 yolks.
I know it’s tempting to add all 6 yolks, but this recipe calls for only 3! Otherwise you won’t get that intended light fluffy texture
- Add sugar + oil to yolk mix. Mix well with wooden spoon.
- Add flour last. Mix again.
Combine “egg white” mixture. Add slowly and fold through.
Try not to mix too rigorously as this will knock all the air out and it won’t rise.
- Add sultanas, and fold through.
Pour into oiled baking tray
Any shape tray is fine, as long as there is room for it to rise around 5-10cm. I used a 20cm circular tin. You can also substitute brushing the tin with oil with baking paper if you prefer.
Bake at 1600C for 38min or until cooked
Please check if cake is cooked with skewer / toothpick stabbed through the middle. It should come out clean and fairly dry (not gooey). Note the cake will rise quite significantly during baking process, but will collapse partially when cooled down given how little flour we use – this is normal so don’t fret.