A quick and easy recipe that makes really, really moist and fluffy walnut-topped banana sponge cake or cupcakes. Topped with toasted walnuts for a delicious nutty crunch! Perfect as breakfast snacks and tea party treats!
I love to bake banana cakes and quick breads, so I’m always looking out for great recipes. Sometimes, I forget where the hidden gems are.
Countless untouched recipes in some of my earliest acquired cookbooks, sitting in cupboards collecting dust. Like how it was with the recipe for this banana sponge cake.
As a home baker, I do think I judge recipes by fairly high standards. Blame this on my perfectionist streak, unfortunately. A lot of my recipes here, if not most, go through many tries, tweaks and testing, before I feel confident of their worth to all of you.
So imagine my delight when this banana sponge cake turned out perfectly! As a whole cake or cupcakes if you prefer, this banana sponge is incredibly moist, tender and luscious. I would dare say that this is a great recipe, but that’s just me.
Banana sponge cake
This banana sponge cake is more of an Asian sponge, meaning you can expect it to be very moist and soft with a fine and tender crumb.
Our Asian sponge cakes as well as chiffon cakes are popularly used as the base for light cream cakes. More so than heavy batter cakes like butter, chocolate or Madeira, which are popular choices in the West.
I don’t know why, but we just tend to enjoy light, airy cakes filled with fruit and cream a lot more!
Ingredients to make banana sponge cake
Here’s what you need and thankfully, it’s a relatively short list of ingredients.
- Bananas. Over-ripe bananas are the best! Check out these tips on how to quickly ripen bananas.
- Plain flour
- Baking powder and baking soda
- Vegetable oil
Using oil versus butter or margarine
The ultra moistness of these banana sponge cakes comes primarily from using healthy plant-based oils in the cake batter, instead of butter. Oils have 100% fat, while butter and margarine both have roughly 80% fat content with the rest being mostly water. Taste wise, butter does enhance the flavour of the cake.
Personally, I like to use canola oil or a blend of canola and sunflower oil. You can make your own substitutions like melted butter. It’s not recommended, however, that you use strong flavoured oils like olive oil.
Instead, use healthier and light flavoured or neutral oils such as canola oil, safflower oil or grape seed oil. These oils can be used interchangeably without affecting or altering the taste and flavour of the cake.
I prefer to bake the batter in muffin moulds or soufflé paper cups. That way, I can have them baked as mini sponge cakes or cupcakes. It just makes my life a lot easier to grab one or two on the go, or to give away.
You can also bake the batter in a regular round cake pan. Baking times will be different, depending on the size of your pan. Also, ovens vary a lot and can affect baking times. As a general guideline, baking a round sponge cake in an 8-inch (20-cm) pan could take 35 to to 40 minutes.
Generally, as mini sponge cakes, cupcakes or muffins, baking times will be shorter, around 25 minutes.
So the next time you see your bunch of bananas getting a little too ripe for comfort, think of making these! Over-ripe bananas are all the better for making these delicious banana sponge cakes.
Do bookmark this Asian recipe and give it a try. Your family and friends will love you for it. Don’t stop there either! Bake these for your bosses and office colleagues, and you’ll be sure to get compliments!
Here are more awesome sweet treats:
- Super Moist Rum & Raisin Banana Bread
- Banana Butter Cake
- Honey-Drizzled Golden Banana Fritters
- Banana Honey Cake
- Lady Bird’s Famous Lemon Cake
Tried this recipe? I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.
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