I have 4 overripe bananas sitting on the kitchen counter. I used 2 for banana waffles and the remaining 2 to try out this banana cake recipe, which uses egg white instead of whole eggs– what a good way to use up my egg whites leftovers from CNY bakes!
I make some changes to the recipe and use a 8″ round pan instead of loaf pan. The cake turns out nicely browned, about 1.5-2 inches tall, and NOT sweet at all. The banana flavor is very subtle… definitely will have to add more bananas and sugar on the next trial.
Egg White Banana Cake Recipe
2 overripe medium bananas— use 3 bananas next time
1/3 cup sugar–increase to 1/2 cup next time
3 egg whites
1 cup cake flour
2 1/2 tsp baking soda
1/4 cup orange juice
3 tsp rum
1 tsp vanilla extract
2/3 cup walnut, toasted and chopped
- Preheat oven to 350°F. Grease and lined the bottom of a 8″ round cake pan.
- Use a mixer, beat bananas and sugar on high speed until pale color.
- Sift in cake flour and baking soda into the banana mixture. Gently fold in until there’s no dry flours.
- Add orange juice, rum and vanilla extract. Gently fold in to combine.
- Whisk egg whites separately until peak. Gently fold in egg whites to the banana batter in 2-3 batches.
- Pour into cake pan. Sprinkle chopped walnuts on the top. Tap the pan 1-2 times on counter to get rid of big air pockets.
- Bake in the middle rack for 5-8 minutes. Reduce temperature to 325°F and bake for another 25 minutes until cake is done.
- Remove from the oven and invert the cake immediately on a rack to cool completely.