Ingredients to make Banana sponge cake:
- 2 eggs
- 150 grams of whole wheat or common flour
- 2 bananas
- 1 glass of brown sugar
- 1 envelope of pastry chemical yeast (16 g)
- 1 pinch of salt
- 1 cup of sunflower oil
- 1 cup of grated coconut (100 grams)
- 1 cup of pure chocolate
- 1 tablespoon stevia or granulated sugar (optional)
How to make Banana sponge cake:
- Beat the eggs with the sugar in a blender or with an electric whisk for approximately 1 minute to make them fluffier.
- Tip: You can substitute brown sugar for white sugar if you prefer.
- Peel and chop the bananas. Add the fruit, salt and oil and continue beating to integrate it with the eggs and sugar. To make this banana cake you can use green or ripe bananas, depending on whether you want the result to be more or less sweet.
- Add the sifted flour with the yeast and beat for 5 more minutes. If necessary, mix with a spatula, sometimes the blender has difficulty moving the mass well. Separately, chop the chocolate.
- Trick: If you use whole wheat flour, you don’t need to sift it before.
- Deposit the banana sponge cake dough in a mold previously greased with butter or oil. Unify the surface with the help of the spatula.
- Preheat the oven to 180ºC. Meanwhile, arrange the chocolate chunks to melt during cooking. This ingredient is optional, but we must say that it adds extra flavor to the cake
- Bake the homemade banana cake placing the mold at medium height, with heat up and down and for 30 minutes.
- Trick: After the time, insert a toothpick in the center, if it comes out clean, the cake will be done; If not, leave it for 10 more minutes, making sure it doesn’t burn.
- Wait for it to cool down a bit to unmold it. You can sprinkle a little icing sugar over the banana cake when serving it. This is a delicious sweet and perfect for breakfast, snack or tea time.
How to make banana sponge cake – Tricks
This is an easy, fast and cheap banana cake, however, to make it fluffy and juicy it is important to keep in mind the following recommendations:
Contents
- Introducing air into the batter is the most important thing to get a fluffy banana cake. Therefore, you should beat the eggs until foamy. The blender or electric rods are utensils that make this task much easier.
- Sifting the flour is another of the most effective tricks to aerate the dough and prevent the cake from being lumpy. Now, if you opt for whole wheat flour, you should know that it is not sifted; it is moved with a fork or a manual rod to aerate it.
- Slightly crushing the bananas is essential to prevent the dough from being too dense. If you puree them all the way, you run the risk of getting a cake that won’t raise enough due to the weight of the puree. On the other hand, if you grind them less, they integrate better with the dough.
- Preheating the oven allows the cake to cook evenly. If you do not do this step and introduce the dough when the oven is not yet hot, it will most likely rise on one side and the shape will not be homogeneous. However, it is possible that the cake is raw inside.
