Supermoist banana cake

SuperMoist Homemade Banana Cake

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Supermoist banana cake

“Bake your own supermoist banana cake at home, sprinkle some icing sugar and devour this savoury sweet treat, anytime, anywhere!”

The first banana cake I baked was cinnamon flavour banana cake. It turned out quite successfully, but some of my colleagues said this pure banana flavour (without cinnamon) tasted even better. And, it was a hit when served.

My banana cake recipe (*see previous post for detailed recipe) is quick and easy. The aromatic banana flavour was pretty intense even without adding any extra banana essence in it. Yes, it’s the natural banana taste!

The texture of this banana cake was moist with smooth mouthfeel. Do not forget the 50ml of milk in the recipe, it is the key for a moist and soft cake, and avoid denseness in it.

Supermoist Banana cake

Instead of using a big rectangular stainless steel cake tin, I used two smaller disposable aluminium foil ones (8″ x 4″). Don’t forget to grease the tins before pouring the flour mixture.

I let the cakes to completely cool down in the aluminium foil tins the same night after baked till the next morning. Then, I have the whole cake removed and sliced them before placing in my air tight container to bring to work.

One tray of cakes were brought to work for my colleagues while another tray was kept at home for my family.

Banana cake

The banana cake maybe served just by itself, or dust some icing sugar either on top of the whole cake before cutting it or sprinkle on the sliced cake only when you serve it. Personally, I loved it with icing sugar because my banana cake was added only with moderate amount of sugar in the recipe. Hence, icing sugar may enhance its sweetness and make it tastes even better. I did not dust the icing on the whole cake, but did it only after I sliced and placed in the container so that the icing will be coated on only on the top, but have it scattered on the piece. *Click here for recipe.

Tips: It’s best to have your cake sliced only after an extensive cooling period so that it won’t disintegrate easily.
* Keep in a food container and refrigerate it for longer storage life. Simply leave it at room temperature for 30 minutes, or reheat with 10 seconds in Microwave oven before serve.

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7 Responses

  1. This is a good recipe. I tried it and the outcome is wonderful. It is moist and doesnt crack much on top. I added in walbut bits too. The only major change I made is to only bake at 175 degree celcius for 40 min. Think this might solve the crack on top.

  2. I bake it today, inner not moist, but it’s soft. wonder what went wrong. Baking temperature 170 degree, baking time 50min. Ingredients i make slight adjustment:

    100 gram of butter
    110 gram of white caster sugar
    1/2 teaspoon of vanilla essence
    1/2 teaspoon of banana essence
    3 small eggs, lightly beaten
    3 large ripe bananas, mashed
    50 ml of low-fat milk
    1 teaspoon of baking soda (bicarbonate of soda)
    300 gram of self-raising flour, sieved

  3. Hi James,

    Adjustment in amount of ingredients might not be necessary. What you need to do is to beat the butter and sugar till really fluffy… That should help. :)

  4. Hi Patricia
    I tried the Banana cake recipe today (followed the recipe exactly), taste ok but the outside & inner abit dry (compound), is it because of the 375g of SR flour; maybe i need to reduce the amt used? Cos when I’m beating the mixture, the SR flour ‘seem’ heavy. Also, do you think SR flour can be used to make Steamed Egg Sponge Cake (ji dan gao)? Pls advise. TQ & Rgds, Janet

  5. Hi Pat, 1 cup of SR Flour, i checked from baking conversion, its 125g, but I’m not sure whether there’s any difference in conversion between countries, eg. UK or US. Maybe if you could advise. TQ & Rgds, Janet

  6. Hi Janetllk,

    Apologised for late response.

    Yes, reduce the flour to 300gram as one of my readers used and suggested.

    In fact, I used the normal drinking cup to measure my amount of flour, and hence, do not have exact measurement in gram. And, just realized that I had the wrong conversion btw liquid and dry ingredient. 375gram was for liquid weight instead. So, the actual conversion for flour of 1 cup should be 115 – 120gram. I hv adjusted it in my post now! However, not to worry too much as 300 gram usage was still resulted well as another reader commented. :)

    Thanks for bringing up this to me.

    And for your second question, US and UK measurements are slightly different but not significant. So, no worries abt it.

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