Really, Really Moist Banana Sponge Cake

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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!

Really, Really Moist Banana Sponge Cake

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.

Really, Really Moist Banana Sponge Cake

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.

Really, Really Moist Banana Sponge Cake

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.

Really, Really Moist Banana Sponge 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!

Really, Really Moist Banana Sponge Cake

Here are more awesome sweet treats:

Tried this recipe? I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.

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Banana Sponge Cupcakes

Banana Sponge Cupcakes

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

An Asian sponge cake recipe that makes very, very moist, light-as-air and fluffy banana cupcakes. This recipe uses healthier, plant-based oil, instead of butter. (Source: Baking Code by Chef Alex Goh).


  • 2 eggs
  • 200 g caster sugar (less sweet)
  • 250 g over-ripe bananas
  • 1/8 tsp salt
  • 90 g milk
  • 250 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 150 g corn oil, (or use canola or safflower oil)
  • 100 g raisins, (or sultanas)
  • 80 g walnuts, roughly chopped


  1. Pre-heat oven to 180 deg C (350 deg F). Arrange 12 -15 (or more, if required) paper cups on a large baking tray, or lightly grease an 8-inch (20-cm) cake pan.
  2. In a large bowl, combine flour, baking powder and baking soda and stir together until well mixed. Set aside. Mash bananas with salt, set aside.
  3. In a mixer bowl, using an electric or hand-held mixer with a whisk attachment, whisk eggs and sugar at high speed (speed 4 on my Kitchen Aid mixer) until pale and thick, about 3 to 4 minutes.
  4. Add mashed bananas to the whipped egg mixture, and whisk at high speed for 15 to 20 seconds until well incorporated.
  5. Add milk, whisk for 10 seconds or until well incorporated. Add flour mixture and whisk at medium speed (speed 3 on my Kitchen Aid mixer) until just well combined.
  6. Add in oil, and fold into the batter until well combined. Fold in the raisins, using light and gentle moves, until well distributed throughout the batter.
  7. Scoop out batter into paper cups arranged on a baking tray (or pour batter into greased cake pan), and sprinkle chopped walnuts on top. Place baking tray or cake pan in the centre of the oven. Bake for 25 to 30 minutes, or until a metal or bamboo skewer inserted into the centre of the cupcakes (or cake) emerges free of sticky batter.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 32mgSodium: 175mgCarbohydrates: 45gFiber: 2gSugar: 24gProtein: 5g

All nutritional values are approximate only.


  1. These little banana sponge cakes were simply delicious. I made them just as the recipe said. Delicious

  2. Hi Odessa, thank you for sharing! Great that you decided to tweak it to your liking, and thrilled that it worked out so well!

  3. Tried it and it was really good. I did some modification, I reduced the amount of oil and replace it wirh sour cream to keep it still moist and reduce the amount of sugar . I t was perfect, maybe next time I will try replacing the oil with plain greek yogurt.

  4. Hi Cheryl, oh wow…I definitely love your idea to infuse the flavour of these cupcakes with cinnamon and ginger spices, and vanilla, these go so well with bananas!??Thanks so much for sharing. Yes, I agree the recipe could do with a tad less sugar, as there’s probably a lot of sweetness from the over-ripe bananas too. Have a wonderful day!

  5. Thanks for an amazing recipe! I found it a little sweet though. Will try reducing next time. I also added 1/8 tsp cinnamon and ginger with splash of vanilla. Delicious ?

  6. Hi Shek Ling, you need not avoid corn oil, it’s my personal preference to use vegetable oils that have higher content of good fats (i.e. omega-3, omega-9) and lower content of the ‘bad’ fats (i.e. saturated fat and trans fat). You might find this article useful just for general reading,

  7. Hi.
    Why do we avoid corn oil?

  8. Hi Sharmeen, thank you for sharing, I’m so glad to hear it! It’s a pity I don’t have a chocolate chip muffin recipe for a similar sponge cake texture right now for you to try, but I’ve used a pretty good blueberry muffin recipe (in my humble opinion), replacing the blueberries with chunky chocolate chips and omitting the lemon zest/juice. In fact, you can use chopped up chocolate bar chunks with this recipe, if you enjoy semi-fudgey chocolate texture…do try! Hope to hear from you how it turns out if you do! Happy baking! Cheers, Celia

  9. Hello..tried it. .perfect banana muffin..
    Do you have a recipe for chocolate chip muffin with a similar texture that this one?

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