Wednesday, 29 April 2015

Banana Walnut Sponge Cake

I baked this last week when my girl was having her taekwondo competition and am baking it again because I have 3 eggs that I didn't break nicely for another kitchen project.

Also I had some over ripe banana that I needed to finish up fast.

Thus here is the banana walnut sponge cake baked especially for my hubby who didn't get to try.

For my previous experiment, the cake top was browned too quickly before the cake was ready so this time round, I cover the cake but I think I had done it way too early and thus, all the walnut and banana disappeared into the cake.

Verdict: The texture is soft and fluffy.  The banana taste is evident and with the added walnut, it gives the cake some crunch. 

Hubby's feedback was that it is a little more crumbly. 

Overall, this recipe is easy.

I found this recipe through my pile of printed but those days, it never occur to me to tag the source.  Please let me know who I should give credit to.

What you need:

3 eggs
150g sugar
200g banana, mashed
150g plain flour
½ tsp baking powder
¼ tsp baking soda
100g coconut oil
100g toasted walnut
1 big banana

Method :

Preheat oven to 170°C.  Greased and lined a deep 8” square baking tin.

Whisk eggs and sugar until fluffy about 10 mins.

Add in mashed banana and continue to whisk for another 5 mins until stiff.

Sift in flour, baking powder and soda bicarbonate and fold well.

Add in oil and mix well.

Pour into baking tin and sprinkle walnuts and bananas.

Bake for about 40-45 minutes or until cooked. (cover with foil if it browns too quickly)


  1. Hi Edith,
    This banana walnut sponge cake of yours really looked so yummy-licious! And I like the golden crust ^-^!

  2. Your cake looks very soft and spongy. Love it.


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