This recipe is shared by Sweet tooth chef, Kevin Tan.
He wanted me to try this as he said it was very moist and soft.
I only ever made a banana loaf and cupcakes but never made a whole banana sponge in a cake tin.
So I was excited to test out this recipe.
I have made a few adjustment to suit my taste and added chocolate chips for my children.
The cake baked beautifully and it was very soft and moist as Kevin have promised.
200g ripe bananas (cut into small pieces)
90g caster sugar
150g Self raising flour
1/4 tsp bicarbonate of soda
80g oil or melted butter (I used corn oil)
40 g chocolate chips (optional)
pinch of salt
Prepare all your ingredients.
Whisk the eggs and sugar together until foamy then add the chopped bananas. Continue to whisk until ribbon stage.
Sift the flour, bicarbonate of soda and salt together and add to the batter mixture in 3 batches.
Fold carefully to combine, I like to use a small balloon whisk to old my flour into the batter.
Add oil or butter and fold to combine.
Pour into a 7 inch lined baking tin.
Tap on the work top to release any trapped bubbles in the batter mix.
Sprinkle chocolate chips on the top of the cake batter.
Bake in a preheated oven at 170 for 50 minutes.
Once baked leave the cake in the tin for 5-10 mins then remove from the tin and leave on a wire rack to cool.
Cut your cake and share.