At the beginning of every week, I buy a bunch of bananas for my daily breakfast at my office desk. I don’t necessarily finish them all by the end of the week; work sometimes gets crazy and when I finally look up from my computer screen, lo and behold it’s already noon! My stomach would rumble and I suddenly realised all I had was a cup of coffee.
I tried offering bananas to the colleagues in my division, but only one other girl loves bananas, the rest usually decline and ask me to stop offering them bananas. I tell them that it’s good for bowel movement so they don’t have to spend too long warming the toilet seat, but they mostly just laugh and sometimes shoot me a weird look.
So I end up with leftover ripen bananas at times, which is all good because… cake! 🙂
In the adapted recipe from Wen, she uses the genoise method – beating whole eggs together until light and fluffy before adding in the bananas. I tried it once and it didn’t work out for me; it might have been that I didn’t beat the eggs long enough before incorporating the fruit. I’ll be trying it again, because this method is less of a hassle because it doesn’t require separating the eggs 😛
On my second try, I separated the eggs and made it like a chiffon cake. The final texture of the cake isn’t as light and airy as your usual chiffon cakes (mainly because of the bananas and I like using butter for this recipe), but the result of adding the beaten egg whites last gives a light textured and moist banana cake.
Banana cake adapted from Wen's Delight
- 1/2 cup (100g) vegetable oil or melted butter
- 200g Banana, mashed
- 1 tsp vanilla
- 1/4 tsp salt or 1/8 tsp if using melted butter
- 3 eggs (150g), at room temperature, yolks and whites separated
- 1/3 cup (60g) castor sugar
- 1/3 cup (60g) light brown sugar
- 1 cup + 2 tbsp (150g) cake or top flour
- 1 tsp baking powder
- 1/4 tsp baking soda
1. Preheat oven to 180°C / 375°F.
2. Mix together mashed bananas, oil / melted butter, vanilla and salt. Set aside.
3. Beat together egg yolks and brown sugar until light and fluffy. Mix in the mashed banana. Sift in the flour, baking powder and baking soda, and beat together until well combined.
4. In a separate bowl, beat the egg whites and sugar until it gets to the firm peaks stage. Fold in 1/4 of the beaten egg whites into the banana mixture to lighten the batter. Add in the remaining beaten egg whites and gently fold in.
5. Pour the batter into your prepared pan and bake for around 40 - 45 minutes. The cake is down when a toothpick in the center comes out with moist crumbs 🙂
6. Remove from oven and leave the pan to cool inverted on the wire rack for about 30 minutes, before removing the cake from the pan to cool completely.