banana sponge cake

Move over, banana bread. This fluffy sponge cake is here.

Banana Sponge Cake Recipe

I grew up eating my mom’s sponge cake at Passover and making cakes with her throughout the year. My job was always to (carefully, very carefully) fold the egg whites into the batter. My mom has so much more patience than I do. Folding the egg whites into the batter is a crucial part of the process, but I’d be lying if I told you I don't want to stir it together as fast as possible when I make the cake now.

This cake is perfectly springy, just as the name suggests. It’s light, fluffy, and the perfect cake to make for a crowd you want to impress. (And if you don't like bananas, stay tuned for another recipe headed your way.)

Ingredients for Banana Sponge Cake

  • 8 large eggs
  • 3 overripe bananas
  • ½ cup avocado oil
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1¾ cup sugar
  • 2 cups flour
  • 1 teaspoon cinnamon

How to Make Banana Sponge Cake

  1. Preheat the oven to 325°F. 

  2. Carefully separate the eggs, placing the egg yolks in one bowl and whites in another. 

  3. Combine the yolks and banana with a hand mixer until smooth.

  4. Add the avocado oil, salt, vanilla, baking soda, baking powder, and sugar, and mix again until smooth. 

  5. Slowly add the flour and mix again until no streaks remain. 

  6. Wash the beaters and beat the egg whites on high until they form stiff peaks. (The peak should be able to stand straight when you lift it out of the bowl.)

  7. Fold the batter into the egg whites carefully, so you don’t deflate it too much (this is what will help it rise). Fold in the cinnamon as you go. 

  8. Pour the batter into an ungreased, 10-inch tube pan (like what you would bake angel food cake in) and bake for 60-65 minutes, until the cake springs back when you press it lightly. 

  9. Once you remove it from the oven, invert the cake in the pan over a tea towel on the counter. Let cool.

  10. Flip the cake over and run a knife or offset spatula around the edges so the sides release. Remove the cake from the pan and slice to serve.

What You’ll Need

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