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I’m sharing with you this easy yet healthier version of banana cake recipe (bolu pisang panggang) that is soft and fluffy and uses only 1 egg and cooking oil instead of butter. I highly recommend this banana cake as it tastes light and not dense and heavy but still very moist and satisfies that craving for moist banana cake. The recipe uses common ingredients found in most pantries.
A baked banana cake like this is not really considered an Asian type of cake, however, it is highly popular in Southeast Asia such as Singapore and Malaysia. In Indonesia, we call this Bolu Pisang Panggang. Bakery shops in Asia sell baked banana cakes with different textures, some are chiffon type, some are denser and richer in texture, some are more buttery type. This banana cake recipe I’m sharing here is moist, but not dense, instead, it is pretty light and fluffy for a banana cake.
OUR NEW FAVORITE IN THE HOUSE
If you are looking for a moist banana cake that is soft and fluffy and not dense, this is it!! There are always overripened bananas around in our house 🙂 and besides using them to make this no yeast, no eggs steamed banana huat kueh, or Indonesian pisang goreng, I like to make this new-favorite of ours, healthier version of soft, fluffy and moist banana cake. Is this possible? Well, I think it is. Most banana cakes I’ve had are moist yes!! but also cloyingly sweet and eggy. I was looking for something a bit lighter. I decided to experiment on it one morning and I’m happy to say that the family loves this.
WHAT MAKES THIS BANANA CAKE SOFT, FLUFFY, AND MOIST
1. USE CAKE FLOUR
Cake flour is lower in gluten compared to all-purpose flour. I highly recommend using cake flour or you can make your own cake flour (details below)
1. BEATING THE EGG WITH SUGAR
You can just whisk the eggs with sugar by hands, but if you really want the eggs to be fluffy, and not dense, whipping them with a hand mixer or a stand mixer really does it! It worths that extra little effort.
2. LEAVENING AGENTS
Both baking powder and baking soda are used as leavening here
3. THE OIL
Besides the moisture from the bananas that contributes to the moistness, the oil also helps to keep the cake moist. The amount calls for in the cake is just perfect I think.
TYPES OF BANANAS TO USE
You can pretty much use any kind of bananas you like as long as they are ripe or even better, overripen as they will be sweeter and with a better aroma too.
IF YOU DON’T HAVE CAKE FLOUR
Most people have all-purpose flour in stock instead of cake flour, me too. You can make your own cake flour for this recipe:
1. Measure 1 1/2 cups (180 gr) all-purpose flour
2. Remove 3 tablespoons (24 grams) of the all-purpose flour
3. Add 3 tablespoons (24 grams) of cornstarch to all-purpose flour
Let’s get baking shall we?
HOW TO MAKE NO-FUSS HEALTHIER SOFT, FLUFFY, AND MOIST BANANA CAKE
1. MASH THE BANANAS
Mash the banana with a fork (which is what I did). You don’t need to blender it until it’s smooth unless you want too. You can even cut them in small pieces. I like to bite into small pieces of bananas in the cake too. It’s up to you
2. MIX DRY INGREDIENTS
Place the flour, baking powder, and baking soda in a bowl and whisk to mix
3. BEAT EGG WITH SUGAR
Place the egg and sugar in a mixing bowl and beat until they are pale and creamy and rich a “ribbon stage” meaning when you scoop the batter up, it will slowly fall down and leave some trails for few seconds before merging into the batter again. This takes about 2-3 minutes on a high speed using a hand mixer or stand mixer
4. FOLD IN MASHED BANANA
Fold in all the mashed bananas into the beaten egg and sugar mixture and stir 2-3 times to combine
5. FOLD IN FLOUR AND OIL
Then add 1/3 of the flour mixture and stir few times to combine
Add 1/3 of the oil and stir again to combine
Continue to alternate between the flour and oil this way until they run out. The batter will not be smooth, but as long as you no longer see any loose flour, it’s good. Don’t overmix it
6. BAKE
Pour into the prepared pan and gently smooth the surface with a rubber spatula
Place two thinly sliced banana on top if you like, or round slices of banana on top to decorate if you like. Place the pan 3rd rack from the top and bake for 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and let it cools down in the pan for 5 minutes and then transfer to a cooling rack to let it cools down completely
WHAT TO SERVE WITH BANANA CAKE
In Southeast Asia, we eat banana cake as is most of the time, without any icing or frosting. I’m not a fan of those. But you can certainly dress it up with cream cheese frosting
HOW TO STORE BANANA CAKE
1. ROOM TEMPERATURE
The banana cake can be kept at room temperature for 3-4 days. Simply place them in an air-tight container or wrap them in a plastic wrap. I recommend only to keep it in a loaf form and only slice as many you want to serve to prevent the cake from drying out due to exposing more of the cake surface if you slice all the cake
2. IN THE FRIDGE
After 4 days, if you still have the leftover (never last that long in our house), put them in the fridge
3. IN THE FREEZER
For longer storage, wrap the loaf in aluminum foil and then place inside a freezer bag. They can be kept in the freezer for maximum of 3 months for the best result without getting freezer burn
HOW TO THAW FROZEN BANANA CAKE
1. OVERNIGHT IN THE FRIDGE
Take them out from the freezer and remove from the freezer bag, but keep the aluminum foil and you can let it thaw overnight in the fridge.
2. ROOM TEMPERATURE
Take them out from the freezer bag but still in aluminum foil and let them sit on the counter for 2-3 hours before you plan to serve.
DID YOU MAKE THIS HEALTHIER SOFT, FLUFFY, AND MOIST BANANA CAKE RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
No-Fuss Healthier Soft, Fluffy, and Moist Banana Cake (Using Oil) - Bolu Pisang Panggang
Ingredients
Wet ingredients:
- 1 large egg room temperature egg is best
- 90 gr sugar or up to 125 gr (10 Tbsp)
- 200 gr overripen mashed banana plus extra if you want to decorate with slices of banana on top of the cake
- 125 gr cooking oil
- 1 tsp vanilla extract
Dry ingredients:
- 180 gr cake flour see my post above on how to make your own cake flour
- 1 tsp baking powder
- ¼ tsp baking soda
Optional topping:
- Slices of bananas
- Chocolate sprinkle
- Chopped walnuts
Instructions
- Preheat oven to 350 F (180 C). My oven is conventional with bottom heat only. If yours are convection, you may want to lower the temperature by 15 C (20 F)
- Line a loaf pan with parchment paper. I use 8 1/2 x 4 1/2 metal loaf pan
- Mash the banana with a fork (which is what I did). You don't need to blender it until it's smooth unless you want too. You can even cut them in small pieces. I like to bite into small pieces of bananas in the cake too. It's up to you
Mix the dry ingredients:
- Place the flour, baking powder, and baking soda in a bowl and whisk to mix
Prepare the batter:
- Use a balloon whisk to mix the sugar and eggs until frothy and sugar has dissolved. Add oil, and mashed bananas and continue to whisk until the oil is combined with the eggs and sugar. Sift in the flour mixture and use a rubber spatula to fold them into the wet ingredients. The batter may be lumpy and it's okay. Don't overmix. As long as you don't see pockets of dry ingredients, you are done mixing
- Pour into the prepared pan and gently smooth the surface with a rubber spatula. Place two thinly sliced bananas on top if you like, or round slices of banana on top to decorate if you like
Bake:
- Place the pan 3rd rack from the top and bake for 40-45 minutes or until a cake tester or a skewer inserted into the middle of the cake comes out clean. A bit of sticky crumbs is okay as long as it's not wet or gooey. If it is, bake another 5 minutes and check again
- Remove the cake from the oven and let it cools down in the pan for 5 minutes and then transfer to a cooling rack to let it cools down completely
How to store banana cake:
- The banana cake can be kept at room temperature for 3-4 days. Simply place them in an air-tight container or wrap them in a plastic wrap. I recommend only to keep it in a loaf form and only slice as many you want to serve to prevent the cake from drying out due to exposing more of the cake surface if you slice all the cake
- After 4 days, if you still have the leftover (never last that long in our house), put them in the fridge
- For longer storage, wrap the loaf in aluminum foil and then place inside a freezer bag. They can be kept in the freezer for maximum of 3 months for best result without getting freezer burn
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
OTHER RECIPES WITH BANANAS YOU MAY LIKE:
Steamed Banana Huat Kueh / Kuih (No Yeast, No Eggs)
How To Make Pisang Goreng Ketan Kelapa (Indonesian Banana Fritters)
Hun Kwe Pisang Nangka (Mung Bean Flour Banana Jackfruit Cake)
16 comments
Hi, Marvellina!
This is the second recipe of yours I’m trying (I previously had great success with the cornflake clusters), and I must agree with CY – the recipe is so forgiving! I didn’t have bananas, so I used 200g of unsweetened applesauce instead. Used 80g of sugar, and baked in a 7-inch loaf pan. I sprinkled in cinnamon for added flavour. The cake was dense (but in a good way) and the sweetness was just right. Excellent with a cup of plain tea.
I truly appreciate your repertoire of recipes that are more traditional and commonly found on this side of the world. THANK YOU SO MUCH!
Thank you so much Bella! I’m happy to know that it worked so well for you too 🙂
Oh it was flat-shaped because the pan was wide and my batter wasn’t a lot, so it got spread out. Still fluffy and yummy 😀 That’s why your recipe is failproof!
Oh okay! ha..ha..gotcha! I thought something was wrong with the recipe 🙂 I’m glad it worked out for you 🙂
Hi Marvellina! Your recipe is failproof! Love the simplicity. Didn’t have a loaf pan so used a brownie pan and baked in convection oven for 27 mins. Got a flat cake but still good. The random bits of soft banana in the cake are really pleasant
Hi Cy, I’m glad you enjoy it. I love biting in those bits of soft banana too 🙂 I hope the cake wasn’t dense? The baking powder and baking soda are the leaveners in this recipe. If your cake is flat and dense, you might want to check and make sure the baking powder and baking soda are fresh 🙂
Hello can I use coconut or avocado oil?
Hi Phay, you surely can.
Your banana cake looks amazing. What is the size of your loaf pan? I know they come in different sizes.
Hi Christine, Thank you! the size of the loaf pan is 7 x 4 x 3 inches which is about 17.5 x 10 x 7.5 cm. A standard loaf pan is 8-1/2 x 4-1/2 x 2-1/2 inches, so slightly bigger than mine. If you use standard loaf pan, you will just get a “shorter” cake. I hope this helps!