I never expected a simple banana cake to turn out this soft, bouncy, and bakery-worthy. One slice of this spongy beauty makes it clear why it never lasts long on my table.

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I’m obsessed with this spongy banana cake because it hits that sweet spot between fluffy and deeply banana-rich without feeling heavy. I love how the very ripe bananas bring that bold, almost caramel-like flavor, while the eggs give it that soft, bouncy bite I keep going back for.

And the texture? Light, tender, a little springy, totally addictive.

I enjoy it plain, no fancy topping needed, because the cake already has enough personality. But I won’t lie, I usually cut “just a small piece” and then somehow end up back at the counter.

Again. This one disappears fast.

Ingredients

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Very ripe bananas bring deep sweetness, soft texture, and that cozy banana smell.
All purpose flour gives the cake structure so it doesn’t collapse into pudding.
Granulated sugar helps the crumb stay tender and lightly golden on top.
Egg yolks add richness, color, and a little custardy softness.
Whipped egg whites make it spongy, airy, and honestly kind of fun.
Vegetable oil keeps the cake moist without making it taste heavy.
Milk or yogurt adds moisture, with yogurt giving a tiny tang.
Vanilla extract rounds everything out so the banana tastes warmer.
Baking powder and baking soda help it puff up nicely.
Fine salt keeps the sweetness from tasting flat or boring.
Lemon juice brightens the banana and helps the cake feel lighter.
Plus cream of tartar helps the egg whites stay fluffy and steady.
Basically, these ingredients make a soft, springy banana cake you’ll want twice.

Ingredient Quantities

3 very ripe bananas, mashed (about 350 grams)

200 grams all purpose flour

150 grams granulated sugar

3 large eggs, separated into yolks and whites

60 milliliters vegetable oil

60 milliliters milk or plain yogurt

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine salt

1 tablespoon lemon juice

1/4 teaspoon cream of tartar or a pinch of salt for stabilizing egg whites

How to Make this

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1. Preheat oven to 175°C (350°F). Grease and line a 23 cm round cake pan or a 9 x 5 inch loaf pan with parchment paper.

2. In a bowl whisk together 200 g all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt; set aside.

3. Mash 3 very ripe bananas (about 350 g) with 1 tablespoon lemon juice until mostly smooth.

4. In a mixing bowl beat 3 egg yolks with 150 g granulated sugar until pale and slightly thickened, then stir in 60 ml vegetable oil, 60 ml milk or plain yogurt and 1 teaspoon vanilla extract. Fold in the mashed bananas.

5. Gradually fold the dry ingredients into the banana-yolk mixture until just combined; avoid overmixing.

6. In a clean bowl whip 3 egg whites with 1/4 teaspoon cream of tartar or a pinch of salt until soft peaks form, then continue to stiff peaks.

7. Gently fold one third of the whipped egg whites into the batter to loosen it, then fold in the remaining whites in two additions until no large streaks remain.

8. Pour the batter into the prepared pan, smooth the top, and tap the pan once on the counter to release large air bubbles.

9. Bake in the preheated oven for 30 to 40 minutes for a round pan or 45 to 55 minutes for a loaf, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment Needed

1. Oven
2. 23 cm round cake pan or 9 x 5 inch loaf pan lined with parchment paper
3. Digital kitchen scale and measuring spoons/milliliter measures
4. Mixing bowls (one large, one medium, one clean for whites)
5. Whisk and a potato masher or fork for bananas
6. Electric hand mixer or stand mixer for whipping egg whites
7. Rubber spatula for folding batter
8. Cooling rack
9. Toothpick or cake tester

FAQ

Q: Can I use milk instead of yogurt and will it change the texture? A: Yes. Milk yields a slightly lighter crumb while yogurt adds a touch more tang and tenderness. Use the same 60 milliliters amount.

Q: Why are the egg whites separated and how should I fold them in? A: Beating whites gives the cake extra lift and sponginess. Fold 1/3 of beaten whites into the batter to loosen it, then gently fold in the rest with a wide spatula until no large streaks remain.

Q: What can I use instead of cream of tartar to stabilize the egg whites? A: A pinch of fine salt or a few drops of lemon juice will help stabilize whites. Use the listed 1/4 teaspoon cream of tartar or a small pinch of salt if needed.

Q: How do I know the cake is done without overbaking? A: Bake until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Cakes continue to set as they cool, so avoid baking until completely dry.

Q: Can I use less sugar or a sugar substitute? A: You can reduce sugar by 10 to 25 percent with modest impact on texture. If using a sugar substitute, choose one labeled for baking and follow manufacturer conversion guidelines.

Q: How should I store or freeze the cake? A: Store cooled cake covered at room temperature up to 2 days or refrigerated up to 5 days. To freeze, wrap slices or the whole cake tightly in plastic wrap and foil, then freeze up to 2 months. Thaw in the fridge or at room temperature.

Spongy Banana Cake Recipe Substitutions and Variations

Bananas: substitute 300–350 g unsweetened applesauce or pumpkin puree for similar moisture and sweetness; add 1 tablespoon lemon juice if using pumpkin to brighten flavor.
Vegetable oil: substitute equal amount melted unsalted butter or melted coconut oil for comparable fat and tenderness; for lower fat use equal amount applesauce but cake will be denser.
Milk or plain yogurt: substitute equal amount buttermilk, or use unsweetened plant milk (soy, oat, almond) 1:1; if using thick Greek yogurt thin with a few tablespoons of water or milk to match 60 ml.
Granulated sugar: substitute equal amount packed light brown sugar for a deeper flavor and more moisture, or use 75% weight of honey or maple syrup and reduce other liquids by about 60 ml and add 1/4 teaspoon baking soda to balance acidity.

Pro Tips

1. Use the ripest bananas you can find for the best natural sweetness and moisture. If they are not quite black yet, roast them in their skins at 200°C for 15 minutes, cool, then mash to concentrate flavor.

2. When whipping the egg whites, make sure your bowl and beaters are perfectly clean and completely dry. Add the cream of tartar just as soft peaks start to form to help stabilize the foam, and stop at firm peaks to avoid dryness.

3. Fold gently and deliberately. Lift from the bottom and fold over the top using a spatula, turning the bowl as you go. Work quickly but calmly so you keep as much volume as possible without overmixing.

4. Test for doneness by checking the center with a toothpick and by gently pressing the top; it should spring back slightly and feel set. Let the cake cool in the pan for about 10 minutes before unmolding so it does not crack from sudden handling.

Spongy Banana Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I never expected a simple banana cake to turn out this soft, bouncy, and bakery-worthy. One slice of this spongy beauty makes it clear why it never lasts long on my table.

Servings

servings

Calories

298

kcal

Equipment: 1. Oven
2. 23 cm round cake pan or 9 x 5 inch loaf pan lined with parchment paper
3. Digital kitchen scale and measuring spoons/milliliter measures
4. Mixing bowls (one large, one medium, one clean for whites)
5. Whisk and a potato masher or fork for bananas
6. Electric hand mixer or stand mixer for whipping egg whites
7. Rubber spatula for folding batter
8. Cooling rack
9. Toothpick or cake tester

Ingredients

3 very ripe bananas, mashed (about 350 grams)
200 grams all purpose flour
150 grams granulated sugar
3 large eggs, separated into yolks and whites
60 milliliters vegetable oil
60 milliliters milk or plain yogurt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 tablespoon lemon juice
1/4 teaspoon cream of tartar or a pinch of salt for stabilizing egg whites

Directions

Preheat oven to 175°C (350°F). Grease and line a 23 cm round cake pan or a 9 x 5 inch loaf pan with parchment paper.
In a bowl whisk together 200 g all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt; set aside.
Mash 3 very ripe bananas (about 350 g) with 1 tablespoon lemon juice until mostly smooth.
In a mixing bowl beat 3 egg yolks with 150 g granulated sugar until pale and slightly thickened, then stir in 60 ml vegetable oil, 60 ml milk or plain yogurt and 1 teaspoon vanilla extract. Fold in the mashed bananas.
Gradually fold the dry ingredients into the banana-yolk mixture until just combined; avoid overmixing.
In a clean bowl whip 3 egg whites with 1/4 teaspoon cream of tartar or a pinch of salt until soft peaks form, then continue to stiff peaks.
Gently fold one third of the whipped egg whites into the batter to loosen it, then fold in the remaining whites in two additions until no large streaks remain.
Pour the batter into the prepared pan, smooth the top, and tap the pan once on the counter to release large air bubbles.
Bake in the preheated oven for 30 to 40 minutes for a round pan or 45 to 55 minutes for a loaf, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.