I came across this recipe from Simmami and the methods of making were different from the usual cake that I used to bake. This recipe is more straight forward, no need egg separation method and yet yields a soft light texture. Whisking eggs, sugar and mashed bananas till ribbon stage resulted the batter to increase so much. The only setback was that I used the wrong type of bananas (best with ripe Delmotte bananas) and good to top with some slice bananas even though it will sink into the cake during baking (blends very well with some sliced bananas in the cake). Also, I did not add baking powder as I did not have any but surprisingly it still had the soft spongy texture. Indeed a good recipe to keep!
Modifications for my own reference
Ingredients
3 eggs
125g brown sugar
200g banana (mashed)
150g cake flour
1/4 tsp baking soda
100g corn oil
125g brown sugar
200g banana (mashed)
150g cake flour
1/4 tsp baking soda
100g corn oil
Directions
1. Preheat oven at 160 Deg C. Line baking pan with baking paper.
2. Sieve cake flour and baking soda and set aside.
3. With electric mixer, whisk eggs, brown sugar and mashed bananas till ribbon stage (about 8-10 mins).
4. Fold in flour using a hand whisk and mix well. Do not over mix.
5. Add oil to 1/3 of batter in another bowl and mix well before adding into the rest of the batter.
6. Fill prepared baking pan and bake for 45 mins.
2. Sieve cake flour and baking soda and set aside.
3. With electric mixer, whisk eggs, brown sugar and mashed bananas till ribbon stage (about 8-10 mins).
4. Fold in flour using a hand whisk and mix well. Do not over mix.
5. Add oil to 1/3 of batter in another bowl and mix well before adding into the rest of the batter.
6. Fill prepared baking pan and bake for 45 mins.
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