Super soft Banana Cake

I love banana cakes and coincidentally spotted this recipe in my Facebook Group "We❤ Recipes" and immediately started to try it out.

This is definitely a must keep recipe from Olady Bakes (which she adapted from Richard Goh) with the use of whole eggs and yet yield super soft and moist texture. Anyone could mistaken it as using meringue folding method (which I am quite poor at). Glad that this recipe rescued me from all the struggle and motivated me to bake more of such cakes. I am exploring to use pumpkin, cream cheese, sweet potatoes etc with this method and hopefully it will turn out as nice. Stay tuned for the results of my experiments :)

Recipe with modification

Baked this for Germaine's Birthday

Ingredients

3 large eggs
120g caster sugar
200g ripe banana (mash with fork)
1/4 tsp salt
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
80g oil
3/4 tsp cinnamon powder (optional)
50g crushed walnut (optional)

Directions

1. Sift flour with baking powder, baking soda and cinnamon powder.
2. Chop walnuts and mix with a tsp of flour (optional). Mash bananas with a fork.
3. Add eggs, sugar, banana and salt into a stand mixer (balloon whisk) and beat on high for 5-7 minutes till light and stiff peak.
4. Add flour in 3 batches. Beat on low for 10-15 seconds after each addition. Finally use a spatula to go around the sides and bottom gently to ensure a good mix with no clumps. Try not to deflate batter.
5. Take out about 1/4 of batter and add into the bowl of oil. Use a spatula to mix till even. This will take a few minutes.
6. Pour the oil mixture back into the main batter and mix with spatula till combined.
7.  Pour batter into lined cake tin and tap to release large bubbles. Bake for 40-45 min at 160 deg C, with top and bottom mode and switch to fan mode for last 5 mins.
8. Cool before slicing .