this is one of two banana cake posts I have for you – and this recipe makes a crazy banana-y smelling cake that is fluffy and soft and very spongey, as the eponymous holey-thing in this title tells you. I didn’t expect this to be nearly this good – I just wanted a simple cake that would use up my rapidly deteriorating bananas, and this one works so simply. all you need to do is whizz the bananas up with eggs and sugar before folding in the fat and flour, in a manner more akin to a chiffon cake; this technique probably most accounts for the lovely texture.
I don’t know if I’ve told you this before, but I’ve taken very heavily to loaf liners – they lift cleanly out, and provide a very attractive finish to baked products! I brought these back with me from london, but I’m almost certain you ought to find these anywhere – and they help make very good gifts.
spongey banana cake (adapted from cuisine paradise)
120g castor sugar
2 large, very-ripe bananas
150g cake flour
0.5 tsp baking powder
0.25 tsp baking soda
100g oil (I used sunflower oil , and it was fine)
0.25 tsp orange juice
- preheat the oven to 160C. grease and line 2 loaf tins – I used loaf liners (which must be one of the best baking inventions ever).
- mash the bananas in a large mixing bowl (a whisk is much more efficient than a fork for doing this), add the 3 eggs and sugar. beat this on high with an electric whisk – unless you have great, powerful arms – until it achieves a thick ribbon stage. it will rise, thick and fluffy, and so fragrant you’ll want to bury yourself in it. or maybe that’s just me.
- sieve the flour with the baking powder and baking soda together into the egg mixture (sieve twice if you can be bothered). fold in gently but thoroughly.
- add the oil and orange juice together, and mix until the batter is shiny and flowing.
- bake the cake until the tester comes out clean, about 40 minutes. check often and make sure you don’t overbake this! cool in pan for 10 minutes and then lift with the liner to cool completely on the rack – it is okay if your cake separates entirely from the liner.