Moist & Aromatic Banana Chiffon Cake
Homemade Moist Banana Chiffon Cake Recipe
Do you have overripe, spotty bananas sitting in your fridge that you don’t want to waste? Turn them into a deliciously moist and aromatic ‘Banana Chiffon Cake’! This cake is perfectly light and fluffy, making it an ideal accompaniment to your coffee or tea. Follow this recipe for a foolproof way to bake a wonderful chiffon cake.
Ripe Bananas
- 3 small bananas (approx. 100-120g)
- 0.5 Tbsp milk
- 1 tsp sugar (adjust based on banana sweetness; omit if bananas are very sweet)
Meringue Ingredients
- 5 large egg whites
- 50g granulated sugar
Cake Batter
- 5 large egg yolks
- 40g granulated sugar
- 50g canola oil (or other vegetable oil)
- 1.5 Tbsp milk
- 130g cake flour, sifted
- 3g baking powder
- Pinch of salt
- 5 large egg whites
- 50g granulated sugar
Cake Batter
- 5 large egg yolks
- 40g granulated sugar
- 50g canola oil (or other vegetable oil)
- 1.5 Tbsp milk
- 130g cake flour, sifted
- 3g baking powder
- Pinch of salt
Cooking Instructions
Step 1
First, chop the 3 small bananas into manageable pieces and place them in a blender. Add 0.5 Tbsp of milk and 1 tsp of sugar, then blend until you achieve a smooth banana puree. (Tip: If your bananas are not very sweet, you can add the sugar. If they are very sweet, you can skip it. The goal is a smooth banana paste.)
Step 2
Carefully separate the egg whites from the yolks. The yolks will be used for the cake batter, and the clean egg whites are for making the meringue. (Tip: Be extremely careful not to get any yolk into the egg whites, as this can prevent the meringue from forming properly.)
Step 3
In a clean bowl, lightly whisk the 5 egg whites to break up any large streaks. Gradually add the 50g of granulated sugar in three additions, whipping continuously. Continue to whip until you achieve stiff, glossy peaks – this is key to a light and airy chiffon cake. The meringue should hold its shape firmly.
Step 4
In a separate bowl, combine the 5 egg yolks with 40g of granulated sugar. Whisk them together until the mixture becomes a pale, creamy color. This process, known as creaming, helps to incorporate air and create a tender crumb.
Step 5
Once the yolk mixture is pale and creamy, add 50g of canola oil and 1.5 Tbsp of milk. Whisk again until well combined and emulsified. (Tip: You can use other neutral vegetable oils like grapeseed or sunflower oil if canola oil is not available.)
Step 6
Add the smooth banana puree, prepared earlier, to the yolk-oil-milk mixture. Stir gently until just combined. Ensure the banana is evenly distributed throughout the batter.
Step 7
Next, add the 130g of sifted cake flour and 3g of baking powder to the banana mixture. Gently fold these dry ingredients into the wet ingredients using a spatula, until just combined. Be careful not to overmix, as this can toughen the cake. Stop mixing as soon as you no longer see any streaks of dry flour.
Step 8
Now it’s time to incorporate the meringue. Add about one-third of the stiff meringue to the batter and gently fold it in to lighten the mixture. Then, add the remaining meringue in two more additions, folding carefully until the batter is smooth, glossy, and homogenous. (Tip: Overmixing at this stage will deflate the meringue, resulting in a dense cake. Fold gently and stop as soon as it’s incorporated.)
Step 9
Prepare your chiffon cake pan by ensuring it is completely dry. (Tip: Moisture in the pan can cause the cake to stick and collapse.) Pour the batter into the prepared pan from a height of about 10-30 cm (4-12 inches). This helps to release large air bubbles naturally. After pouring, use a skewer or chopstick to gently swirl through the batter and remove any remaining air pockets.
Step 10
Bake in a preheated oven at 170°C (340°F) for approximately 35-40 minutes. Avoid opening the oven door during baking. The cake is done when a skewer inserted into the center comes out clean.
Step 11
Once baked, immediately remove the cake pan from the oven and invert it by placing it upside down on a bottle or cooling rack. Allow it to cool completely in this inverted position. This technique prevents the cake from sinking and helps it maintain its shape. Once fully cooled, gently remove the cake from the pan to reveal your delicious Banana Chiffon Cake!
