If you’re on the lookout for a delightfully soft and moist treat that feels like a warm hug, you have to try this Banana Sponge Cake Recipe. It perfectly balances the natural sweetness and rich flavor of ripe bananas with a light, airy crumb that melts in your mouth. Whether you’re baking for a cozy afternoon snack or a special occasion, this recipe turns humble ingredients into something truly magical, making every bite simply unforgettable.
Ingredients You’ll Need
Getting ready to bake this Banana Sponge Cake Recipe is a breeze because the ingredients are straightforward but absolutely essential to achieving the perfect texture and flavor. Each component plays a key role, from the fluffy airiness provided by baking powder to the moist richness that the bananas and butter deliver.
- 2 ripe bananas, mashed: The star ingredient that adds natural sweetness and moisture to the cake.
- 1½ cups all-purpose flour: Provides structure and softness to the sponge.
- 1 tsp baking powder: Helps the cake rise to a light, airy texture.
- ½ tsp baking soda: Works with the bananas to enhance the rise and tender crumb.
- ½ tsp salt: Balances the sweetness and deepens flavors.
- ½ cup unsalted butter, softened: Adds richness and helps create a moist crumb.
- 1 cup granulated sugar: Sweetens the cake and aids in browning the crust.
- 2 large eggs: Bind everything together and contribute to the cake’s fluffiness.
- ½ cup milk: Keeps the batter smooth and tender.
- 1 tsp vanilla extract: Enhances the banana flavor with a delicate fragrance.
How to Make Banana Sponge Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to ensure your cake releases effortlessly and bakes evenly.
Step 2: Mix the Dry Ingredients
In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step ensures everything is evenly combined and the cake will rise beautifully without any lumps or clumps.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer or a strong whisk to cream the softened butter with granulated sugar until the mixture becomes light and fluffy. This usually takes about 2 to 3 minutes and it’s key for a soft, airy texture in your cake.
Step 4: Incorporate Eggs and Bananas
Beat the eggs into the butter and sugar mixture one at a time to create a smooth blend. Then, fold in the mashed ripe bananas along with the vanilla extract. These add rich flavor and moisture that makes this Banana Sponge Cake Recipe so special.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry ingredient mix to the bowl, alternating with the milk. Start and end with the dry ingredients. Be gentle while mixing and avoid overworking the batter to keep the cake nice and tender.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing out the top with a spatula. Bake in the preheated oven for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, signaling a perfectly cooked cake.
Step 7: Cool and Enjoy
Let the cake sit in the pan for about 10 minutes to settle before turning it out onto a wire rack to cool completely. This step helps the structure firm up just enough while still being soft and moist inside.
How to Serve Banana Sponge Cake Recipe
Garnishes
This Banana Sponge Cake Recipe shines beautifully with a dusting of powdered sugar or a swirl of whipped cream. For a touch of decadence, sprinkle some chopped toasted walnuts or a drizzle of caramel sauce over the top—it adds a perfect crunch and extra flavor pop.
Side Dishes
If you’re serving this as a dessert, fresh berries or a scoop of vanilla ice cream make delightful companions. For a cozy teatime, pair your slice with a warm cup of coffee or chai tea, creating a comforting and indulgent moment.
Creative Ways to Present
Why not elevate your Banana Sponge Cake Recipe by slicing it into mini squares and stacking them for a layered cake effect? You could also turn slices into cake sandwiches filled with banana cream or mascarpone for a playful twist that delights both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake stored in an airtight container at room temperature for up to two days. If you want to extend its life while maintaining the soft texture, storing it in the fridge wrapped tightly will work for up to a week.
Freezing
This Banana Sponge Cake Recipe freezes extremely well. Wrap slices or whole cakes tightly in plastic wrap and foil before placing them in the freezer. They’ll stay fresh up to three months, making it the perfect recipe to prepare in advance for unexpected guests or busy days.
Reheating
When you’re ready to enjoy frozen or refrigerated cake, warm slices gently in the microwave or oven for a few seconds to bring back that fresh-baked softness. It’s just like enjoying it straight from the oven all over again.
FAQs
Can I use overripe bananas for this Banana Sponge Cake Recipe?
Absolutely! Overripe bananas are perfect because they’re sweeter and mash easily, lending more moisture and intense flavor to your cake.
What if I don’t have buttermilk or milk on hand?
You can substitute milk with a mix of regular milk and a teaspoon of vinegar or lemon juice to mimic buttermilk’s acidity, which helps tenderize the cake.
Is this recipe suitable for freezing whole or just slices?
You can freeze both whole cakes and individual slices. Just be sure to wrap them properly to avoid freezer burn and preserve freshness.
Can I add nuts or chocolate chips to the batter?
Yes! Adding chopped walnuts or chocolate chips is a fantastic way to add texture and extra bursts of flavor to the Banana Sponge Cake Recipe.
How do I know when the cake is fully baked?
Insert a toothpick or skewer into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done baking perfectly.
Final Thoughts
There is something so wonderfully comforting and satisfying about baking and sharing this Banana Sponge Cake Recipe. It’s a superb way to celebrate ripe bananas and create something that feels homemade and heartwarming. I truly hope you give it a try and enjoy every delightful slice as much as I do!
Print
Banana Sponge Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Sponge Cake is a moist and fluffy dessert perfect for banana lovers. Made with ripe bananas and a simple batter, it offers a delicate sweetness and tender crumb, making it ideal for snacks, afternoon tea, or light desserts.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 ripe bananas, mashed
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking.
- Sift dry ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for incorporation later.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes, which helps to create a tender cake texture.
- Add eggs and bananas: Beat in the eggs one at a time to ensure they are fully incorporated, then fold in the mashed ripe bananas and vanilla extract to add moisture and flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently and avoid overmixing to keep the cake light and airy.
- Prepare for baking: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula for even cooking.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix the batter to avoid a dense cake.
- Ensure the butter is softened to room temperature for easier creaming.
- You can add chopped nuts or chocolate chips for variation.
- Store the cake in an airtight container at room temperature for up to 3 days.
