Saturday, 26 April 2014

Banana chocolate chip sponge cake


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
3 eggs
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.




  1. Hi,may i know what is bicarbonate of soda and where can i get it? Tks

    1. Hi Zosie,
      Bicarbonate of soda can also be referred as baking soda, you should be able to find this in the baking supplier shops or in supermarket next to baking powder.

  2. Hi Mandy,
    Tried out this came out moist & soft . Thanks for sharing the recipe:)


    1. Hi Vanditha, so glad you like it. Thank you for the feedback.
      Mandy :)

  3. Hi Mandy, just want to let you know I tried out this recipe. Taste was great, however mine turned out top part spongy and bottom part moist. May I know what went wrong with my batter? Thanks for sharing the recipe :)......phoebii

    1. It means its not baked long enough, different oven can give off different temperature. Maybe you need to increase baking time.

  4. Hi Mandy, firstly thx so much for all yr superb recipes. U r simply awesome. ♥♥
    I just tried yr above receipe but I replaced with walnuts instead of choc chips. It's texture is so soft n nice but the top is a bit, shall I say crispy. Can I know where went wrong? And how do I achieve ribbon stage batter? Need yr advice badly. Thanks again, Mandy .:-)

    1. If the top is hard then I'm guessing you are using an oven with heating elements on the top and bottom. I have that problem but usually bake in a lower heat for longer or 25 minutes into baking add a sheet of foil on the top to stop the cake drying out. If you go into my Facebook page, in the album there is a video that shows you how to achieve ribbon stage.

  5. hi, may I know if I can use cake flour? If yes, what else should I add? & how much to add? Thanks.

    1. Yes you can use cake flour and you don't need to add anything.

  6. thanks for your recipes, taste is so great.I know one more site baking