No-Fuss Healthier Soft, Fluffy, and Moist Banana Cake (Using Oil) - Bolu Pisang Panggang
Course: Cakes
Cuisine: American, Asian Fusion
Prep Time: 12 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour2 minutesminutes
Servings: 1small loaf (7 x 4 x 3 inches)
Author: Marvellina
I'm sharing with you this easy yet healthier version of banana cake recipe 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.
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 15-20 degrees OR keep the same temperature with shorter cooking time
Line a loaf pan with parchment paper. You can also use 7 inches round or square pan (cake will be shorter). If your pan has non-stick coating already, you don't need to line with a parchment paper
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
If using mixer method to beat egg with sugar (soft, moist and fluffy cake):
If you can leave the egg out about 15 minutes at room temperature, that's even better. They just whip better. 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 5 minutes on a high speed using a stand mixer and a bit longer with a hand mixer
Fold in all the mashed bananas into the beaten egg and sugar mixture and swipe down and fold over until just combine. 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
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
If using a hand whisk and no mixer method (moist and pleasantly dense cake):
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 continue to whisk in a "Z" motion until no more loose flour. Don't overmix.
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 50 minutes or until a cake tester or a skewer inserted into the middle of the cake comes out clean. It may only take about 30-40 minutes for convection oven if you bake at 350 F (180 C)
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