Spongey Banana cake – a Richard Goh recipe

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First bundt cake with double recipe but took out some batter to bake 4 cupcakes. Using top/bottom heat 150C for 50 minutes

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This is the second cake with full double ingredients using fan mode 140C for 1 hr

 

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Bananas, eggs and sugar beaten to ribbon stage for 12 minutes on high speed!

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Baked in 7″ square pan

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BANANA CAKE
Recipe credit – Richard Goh
shared by – Connie Goh

Ingredients :

3 eggs
125g brown sugar
200g banana (cut into cubes)
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil
1/4 tsp salt – my addition

Methods:
1) Preheat oven to 160C.
2) Line a 8″ round pan or 7 ” square pan with baking paper. (I doubled up the ingredients and bake in a bundt and 4 cupcakes liners)
3) Sieve cake flour, baking powder and baking soda together.
4) Use an electric stand mixer to whisk eggs, brown sugar and banana till ribbon stage. It took me about 10 minutes on speed 5 and another 2 mins on speed 6 then lower to speed 2 for 1 min. (mixer model: K-Mix Kenwood).  i did use an immersion blender to break up the bananas first.
5) Fold in the flour using a hand whisk and mix well. Don’t over mix.
6) Add oil into 1/3 of the batter in a separate bowl and mix well before adding to the rest of the batter. Mix until glossy.
7) Fill prepared baking pan with batter and bake for 40-45 mins or until skewer inserted and comes out clean.

Note to self: 4 cupcakes baked in halogen at 150C for 30 mins. Bundt cake in Smeg Oven at 150C for 50 minutes.

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Better to fill up to almost to the brim to get nice tall fluffy cake!

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Nicely domed while baking..

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Slight crack on 2nd cake with double recipe ingredients and bake at 140C for 1 hr fan force mode. sugar reduced to 200g

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much better crumbs!

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35 Comments »

  1. Karen (Luvswesavory) said

    Hi Jeannie,
    Looks tall fluffy banana cake, must be yummy too ^-^!

    Like

  2. Ivy said

    Jeannie can ask I made tis but first step when I whisk the egg sugar n banana it didn’t really become ribbon stage leh… it’s looks like the texture but it’s like dripping in lumps.. (maybe due to the banana…?) n the cake will raise n collapses? cos mine did not rise.. end result still soft n all.. but jus feel somehow somewhere not correct… 😦

    Like

    • jeannietay said

      try blending your bananas with some eggs first then pour into the mixer and beat at high speed for at least 12-15 minutes. Must be very thick ya

      Like

  3. […] Searching for a perfect banana cake recipe again… lol Yes I love banana cake.. esp those spongy ones… heard abt Richard goh a baking teacher who taught in cc but I really had no luck to attend his class….so I gotta Depends on goggle to search for his recipe and came across this banana cake […]

    Like

  4. Angie said

    Jeannie, I have tried this recipe. Everything is good except mine texture is dense and not fluffy. How many batches off flour did you pour into the dough? Did you pour all the oil at once or did you do it in batches?

    Like

    • jeannietay said

      Hi Angie, you have to be very gentle with the mixing of the flour, so as many times as you can is better than 2-3 batches. SIFT in the flour and fold with a HAND whisk or spatula. To mix the oil, take a few scoops of batter and mix with the oil really well, then scoop a bit more to lighten the oil batter, before pouring into the main batter, gently from the side of the bowl. Mix with spatula, scooping from bottom and fold up.

      Like

  5. JJ Sud said

    look fabulous, wish could make one like this.

    Liked by 1 person

    • jeannietay said

      Learn the basic baking first before proceeding to the more difficult ones. One cake at a time and soon you will have many successes!

      Like

  6. Audrey said

    Hi jeannie… is it a must to whip the eggs, banana n sugar for 10 minutes? I use bosch mixer and normally only whip for 4 to 5 minutes. Pls advise.. thanks.

    Like

  7. Audrey said

    Hi jeannie.. is it a must to whip the eggs, sugar n banana for 10 minutes? I use bosch mixer. Normally I whip mine for about 4 to 5 minutes. It’s already ribbon stage. Pls advise.. thanks.

    Like

    • jeannietay said

      Well different mixers differ so use your judgement.

      Like

  8. cheng siew ho said

    Hi..can i use butter instead of corn oil? If yes how.many GMs.of butter please..tq

    Like

    • jeannietay said

      Same amount, melted of course.

      Like

  9. Siew Yun said

    Hi, can the oil be added earlier. Bcos adding it at the end is quite difficult to mix. And not supposed to mix too long. Thank you.

    Like

    • jeannietay said

      Remove a bowl of the batter and mix with the oil first. Once blended in, pour back into the main batter and fold in until incorporated.

      Like

  10. davina said

    I did what you have said to other subscribers. When I mixed the oil, and mixed with the batter, I could see it deflate. I baked it on the lowest rack in a convection mode at 300 degree F. It never rose. Unfortunately, it did not collapse. It is a bit dense though I like the taste of the banana cake. It was so tasteful. I wish i could make it a bit fluffier.
    Appreciate any help to make it better. Your look so much yummy.

    Liked by 1 person

    • jeannietay said

      To minimize deflation, remove a bowl of the batter to mix in the oil first, then slowly pour back into the main batter and GENTLY fold to mix.

      Like

      • davina said

        Thanks so much for replying. I did but still could not stop it from deflate. Would that be because we have different eggs and flour in the United States? Appreciate any help. I will try that again as i really love banana cake.

        Like

      • jeannietay said

        Use the lightest flour you can find. Eggs should not be a problem. Do beat it till stiff enough to withstand all the mixing.

        Liked by 1 person

  11. Hi Jeannie, Thanks for replying me and sharing this recipe. I am making this cake the forth time now. On your description on mixing the oil, you mentioned to mix it until glossy. If i mixed the oil until glossy, the batter has deflated. Is it the way to mix it? I had hard time making it rise. I followed exactly your instruction. What have i done wrong? Appreciate your help.

    Like

    • jeannietay said

      Why don’t you try a simpler cake first and come back to this once you’d gain more experience in baking sponge cakes. I have a gula melaka banana sponge which is very nice too, with different technique. Perhaps you might succeed in that.

      Like

      • what simple cake would you recommend? I made successfully cakes with egg yolk and white separate. That is why i do not know what seems the problems. With the whole egg method, the batter does not deflate in front of my eye immediately (they do but not in a alarming rate, just a bit), but they deflate in the oven gradually and became a pan cake like cake.

        Like

      • jeannietay said

        Hi! since you have had more successful bakes with egg separation method, I would like to recommend that you use this recipe which is fail proof : https://wp.me/px5xl-3LV

        Like

      • Thank you for that recipe but the whole egg tastes different from the egg and white separate. Do you think it would be my oven?

        Like

      • jeannietay said

        I actually like the egg separation one. It’s more fragrant and easy to prepare in my case. Don’t think oven makes a different in taste.

        Like

  12. Chermaine said

    Hello Jeannie. If I want the butter taste, can o replace oil with melted butter?
    Yes of course

    Like

  13. Hidayah said

    Hi Mrs. Jeannie! I made the cake today. A LOT happen when I was making it. When I was starting, my family came into the kitchen and start eating durian together (it was hectic) I cannot concentrate at all. I made a few change throughout the process too (hope you don’t mind). I put ovalette when i was whipping the egg mixture (it help). I fold the flour only in one batch cos I was lazy (cos of durian too) and I put only 55g of cooking oil only. I was scared it will lose the air in it. AND when I was about to put it in the cake tin, I was in doubt that it will fit in an 8″ pan that I quickly get another cake tin ready but it did fit! The cake was amazing, spongey and not too sweet. Thank you for the recipe.

    my IG pic of the cake

    Like

    • jeannietay said

      glad you like it! and amazing that it works despite all the happenings in the kitchen

      Like

  14. Jerome said

    Hi. I am the Admin for Richard Goh FB Page, and would like to use some of your pictures for this page. Please advise if possible. Thanks.

    Like

    • jeannietay said

      you can use on condition that credit is given to me and link back to my page.

      Like

  15. Bun Eyam Mclean said

    Jeannie, Thank you so much for this beautiful best ever banana cake.
    I did add walnuts . I just reduce the flour. I only used the all purpose flour and it was awesome! I had to do a double recipe too as my bundt cake is big!

    Like

    • jeannietay said

      Glad you liked it! Thank you for your feed back.

      Like

  16. PL Lee said

    Hi, i bake this cake in the morning and brought to my colleagues to try. They all love it. Soft and full with banana flavour. Would like to ask here should i really make sure all the flour mix well with the batter (no flour seen) before i mix in oil using your method. Cause my cake didn’t rise much. Just few 5mm i guess. Gladly to hear your advice. Thanks. PL

    Like

    • jeannietay said

      Yes, unless you like eating clumps of flour in between your cake. Try my Gula Melaka Banana Sponge cake which is more forgiving and hardly ever shrank on me.

      Like

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