Tuesday, January 15, 2008

A day for bananas

14 January 2008

Taking a little break from baking mainly because have been eating quite a lot of sweet stuffs and have to control a bit. Meanwhile, I have been thinking what to bake for the coming cny and I'm hoping to start by this week. :)

With some bananas left, I bake a banana sponge cake from Alex Goh's book which I'm lucky to borrow from the library without any missing pages. And an attempt to make chocolate banana muffins.

I modified a bit from the original recipe. Firstly, I bake in a 6 inch round tin instead of cupcake moulds. I also half the recipe and change butter to vegetable oil for a healthier version. Instead of following the recipe - beating sugar, eggs and flour altogether, I beat sugar and eggs till light and fluffy, then fold in the flour by hand.

15 minutes after I put the cake into the oven, the top has already turned quite brown. I have to cover it with aluminium foil. At 20 minutes, I take out to check but the cake is still not fully baked. I lower the cake to the most bottom rack and bake for another 10 minutes. I'm glad that the cake turns out fine. It's light and spongy and better than the chocolate banana muffins (see below).

Banana Butter Sponge
(Original recipe from Fruity Cakes by Alex Goh)

120g sugar (I use 60g)
1/2 tbsp SP cake emulsifier (I omit this)

4 eggs (I use 120g eggs)
120g cake flour (I use 60g)
1/2 tsp baking powder (I use 1/4 tsp)

120g mashed banana (I use 60g)
1/4 tsp baking soda (I use 1/8 tsp)

85g melted butter (I use 40g vegetable oil)

1. Mix (A) until well blended. Add (B) and whip till light and fluffy.
2. Add (C) and mix until well combined.
3. Stir in (D) and mix until well blended.
4. Pour the batter into greased cup cake moulds. Bake at 180C for 20 minutes. Remove from the moulds immediately.

And this is the chocolate banana muffins I'm talking about earlier. Hm... I don't really like the results and its taste. It tastes like the vegan chocolate cake I had done before. I have come to a conclusion that chocolate cakes that do not use butter do not taste very good. It's just not the taste that I like. Shall not post any recipe for this. Ok.


  1. Wow your Banana Butter Sponge Cake looks so tall and beautiful!
    I love banana cakes :D
    Especially because they're so fragrant and yummy :P

  2. Thanks sweet-tooth! I know u are a banana lover. :)

  3. Dear SSB, the banana butter cake looks really good. Just wanted to find out if switching to oil (instead of butter) gives the same taste? Cos at the bottom, your comment for the choc banana cupcake was: banana cake without butter is not the same. A little confused now :( Adeline

  4. Hi Adeline, for the banana butter cake, I used oil instead of butter for a healthier version. I think using butter would definitely give a better fragrance, but using oil is good too.

    For my later comment, I was saying that "chocolate cakes" will taste better with butter. Just my personal preference. :)

    Hey, I added a link to your blog. Hope it's ok. :)

  5. Hi SSB, i'm so flattered that you added a link to my blog! I haven't been updating lately though. Last night, I used the sure-win banana cake recipe featured on my blog, substituted melted butter with oil. The turnout was a little disappointing. Not sure if i had over-stirred the egg mixture to the banana-flour mixture, or not. Also, the choc chips stuck to the bottom :( Adeline

  6. Hi Adeline, I'm also a beginner and still learning. You can see that I'm just trying out very simple recipes.

    I'm not very sure what your problem is. Maybe you need to follow the recipe more closely. If the method is mixing wet and dry ingredients, try not to overmix them. Maybe your batter is too thin because of too much liquid, that's why the choc chips sink to the bottom.

    Sorry, can't help you much. Do keep trying and let's learn together. :)