Moist Banana Cake (with 1 tablespoon of vegetable oil)

Name: Moist Banana Cake (with 1 tablespoon of vegetable oil)
Yield: 6 servings
Cuisine: American
Ingredients: 120 grams ◎Cake flour; 1 tsp ◎Baking powder; 150 grams ☆Banana (ripen); 1 tsp ☆Lemon juice; 20 grams ☆Honey; 1 ★Large egg; 40 grams ★Sugar; 1 tbsp ★Vegetable oil; 1 tbsp Milk

cookpad.japan @cookpad_jp

I wanted to make a healthy and low-calorie cake using minimum oil. I made a moist cake using only 1 tablespoon of vegetable oil, making good use of the sweetness and moisture of the banana, and I decided to upload the recipe for myself.

Use a fully ripe banana with lots of black spots. The baking time may vary depending on your oven, so adjust it accordingly. This cake is moderately sweet compared to normal cakes. Add more sugar if you like it sweeter. Recipe by Macchii shokudou

cookpad.japan @cookpad_jp

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Ingredients

6 servings

120 grams◎Cake flour
1 tsp◎Baking powder
150 grams☆Banana (ripen)
1 tsp☆Lemon juice
20 grams☆Honey
1★Large egg
40 grams★Sugar
1 tbsp★Vegetable oil
1 tbspMilk

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Steps

1

Measure the ◎ ingredients in a plastic bag, hold the bag closed with your hand so that there's some air left inside, and shake. Break up any flour lumps. Shake the bag really well.
2

Put the ☆ ingredients in a big bowl, and mash the banana with a fork, and mix. Microwave for 50 seconds at 500 W uncovered. Take it out from the microwave, mix well, and mash until smooth.
3

Preheat the oven. Set the temperature to 180℃, and baking time to 35 minutes. Line a pound cake pan with a liner or parchment paper.
4

Put the ★ ingredients into the bowl, and mix well with a whisk. Mix until the egg and oil are incorporated thoroughly. You don't need to whip the mixture.
5

Add half of the flour from Step 1, and mix with the whisk. When it's still a little floury, add the rest of the flour, and mix well.
6

Add the milk at the end, and mix. Change to a spatula, pour the batter into the cake pan, and even out the surface. Drop the cake pan from a little height twice to remove any trapped air.
7

Bake it in the oven. After 10 minutes, make a slit lengthwise on top of the cake, close the oven door immediately, and keep baking.
8

Insert a toothpick into the cake, and if it comes out clean, it's done. Take it out of the oven, and gently drop the cake pan on a work surface once to remove air.
9

Place the cake pan on a cooling rack, and wrap the cake in the pan with cling film . When the cake pan is cool enough to touch, remove the cake from the pan, wrap with cling film, and let it cool at room temperature.
10

In Step 9, cut the cling film big enough to wrap the cake in the pan. Because the cake pan is hot, the cling film will stick to the pan. And this will keep the cake moist.
11

After cooling the cake at room temperature, let it sit in the fridge for a whole day if you can. By doing so, it will make the cake more moist and tasty. Bring the cake to room temperature before eating.
12

I bought the pound cake pan (metal) and liner from a 100 yen shop.
13

To make a simple pound cake, you can refer to. Please check this out as well.
https://cookpad.wasmer.app/us/recipes/151663-my-secret-recipe-for-pound-cake

My Secret Recipe for Pound Cake