As always, I am looking for banana recipes. This cake is very simple and easy to make, and it is delicious, light and very fluffy. The first time I used a loaf pan, and the cake just disappeared…this time I made them into small servings, so we can better control the portions.
This cake is great to serve as a snack and it stays moist and fresh for a couple of days. You can always dress these cupcakes up by topping with your favorite frosting. I chose to keep it plain for the time being…
The cake/cupcakes will shrink a little once you remove them from the oven, but do not worry, it will not affect its texture. They will still be very light, moist and fluffy.
1/3 cup sugar
¾ cup mashed banana
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ cup canola oil
½ teaspoon vanilla extract
¼ cup chopped walnut
Preheat oven at 325F.
In a bowl sift the flour with baking soda, baking powder. In another bowl mix the eggs, vanilla extract, sugar, mashed banana and mix until ribbon stage.
Add the flour mix to the egg and banana mix, mixing gently. Once the flour has been incorporated, add the walnut and the oil.
Pour into the prepared muffin cup (approximately 18 cups) and bake for approximately 25 minute at preheated oven or until an inserted wooden pick comes out clean.
Cool on the wire rack and serve.
I hope you enjoy this simple recipe for banana sponge cake.
You might want to check out other recipes using banana, such as banana muffins with walnut or banana bread with chocolate chips.
Did you know that banana leaves, because of their size (large), flexibility and waterproof quality are often used as disposable plates in South Asia and Southeast Asia?