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
Scale
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.
