Banana Sponge Cake

I was searching on net over a long time for the perfect banana cake,and fortunately landed on Anncoo's   website.Impressed with the outcome of the cake i finally decided to give it a try.And this is the best ever banana cake i have tried,and trust me you will fall in love with it.Its a simple cake and as said by anncoo it's a quick and easy to bake recipe.If you have a couple of banana's at home,then its worth-while to give a try.In each and every bite you can feel the aroma and flavor of banana,without the need to add the banana essence.This cake really turned out spongy so the perfect name banana sponge cake suits it.

You can see the spongy and airy cake inside.


Recipe Source Anncoo Journal

Ripened Banana - 200gm
Large Eggs - 4
Castor sugar - 140 g (Original recipe says 160g)
Boiled Milk - 40g
Maida/All Purpose Flour - 160 g
Baking Powder - 1tsp
Baking Soda - 1/2 tsp
Vanilla/Banana Essence - 1tsp
Refined Oil - 75g (Original Recipe says 100g of corn oil,but i have used Refined oil)


Preheat 180C.And grease a cake tin.


  • Using a fork mash the ripened banana's.Sift the APF/Maida flour with baking powder and baking soda atleast twice.In a bowl add the mashed banana's,sugar,milk.Using a hand-mixer whisk them at high speed atleast for 3minutes.

  • Lowering the speed of the hand-mixer add the essence.Later add the flour.Using a spatula mix the flour.While adding the flour ensure no lumps are formed.To avoid it add the flour in batches and mix well.

  • Finally add the oil and mix well until the oil has well incorporated with the batter.

  • Pour the batter to the greased tin and bake for 40-50 minutes at 180C.

  •  Mine got ready in 40 minutes.

Enjoy the cake


  • Although the original recipe calls for corn oil  and cake stabilizer .I used Refined sunflower oil and I omitted the stabilizer.
  • Ensure you use large eggs.
  • You can mash the banana's in mixer also,instead of fork.I used mashed them in my mixer.
  • Original recipe uses 160g sugar but i thought banana's have a sweet nature by itself so reduced the amount.The outcome of my cake was perfect in a sweet taste,not sweeter.