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Banana sponge cake

Author
Cookinero 22 Mar 2025
6090
Banana sponge cake

Sponge cake dough is traditionally made from flour, eggs and sugar. The finished cakes are soft and do not crumble. Many serve them with tea just like that, and some add fruits to the dough, for example, bananas. Banana sponge cake is very easy to prepare. The dessert is baked in the oven for only 40 minutes. And a step-by-step recipe will help you prepare the dough correctly. In order for the banana sponge cake to turn out successful and tasty, it is important to choose the right fruit. The banana should have a pleasant smell and small brown spots on the peel. This is the kind of fruit that is suitable for our dessert.

How to cook Banana sponge cake

Step 1

Banana sponge cake

Start preparing the banana sponge cake dough. To do this, combine the yolks of two eggs with one whole egg in a deep bowl. Add vanilla sugar and granulated sugar. Beat for about 5 minutes using a mixer. The mass should turn into a light, voluminous foam, and the bubbles should become small.

Step 2

Banana sponge cake

Turn the whites into foam. To do this, add salt to them and beat with a mixer for 4 minutes until a fluffy soft mass is formed.

Step 3

Banana sponge cake

Continue preparing the banana sponge cake base. Add flour and baking powder to the yolks and mix.

Step 4

Banana sponge cake

Combine the mixtures. To do this, carefully and gradually add the whites to the dough. The mass should be thick. Finally, add the banana and mix everything thoroughly.

Step 5

Banana sponge cake

Pour the dough into the pan and place it in the oven on the middle level. Bake for 40-45 minutes. After turning off, leave the sponge inside to cool down a little.

Banana sponge cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can use thawed frozen bananas, but make sure to drain any excess liquid to avoid making the batter too wet.
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 3 months.
Yes, substitute the regular flour with a gluten-free flour blend (1:1 ratio) and ensure the baking powder is gluten-free for best results.
For an elegant touch, dust with powdered sugar, drizzle with caramel, or serve with fresh berries and whipped cream.
Yes, you can reduce the sugar by 1/4 without significant texture changes, or substitute with natural sweeteners like honey or mashed dates.
Insert a toothpick into the center—if it comes out clean or with a few dry crumbs, it’s done. The cake should also spring back when lightly pressed.
Yes, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacer, but the texture may be denser.
Use a light-colored round or square 8-9 inch pan for even baking. Avoid dark pans, which may cause over-browning.

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