No-Fuss Healthier Soft, Fluffy, and Moist Banana Cake (Using Oil) - Bolu Pisang Panggang

Course: Cakes

Cuisine: American, Asian Fusion

Prep Time: 12

Cook Time: 50

Total Time: 1 2

Servings: servings

Calories: 235kcal

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.

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US Customary - Metric

Equipment

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

Video

Nutrition