[Recipe] Fluffy, Fragrant Banana Chiffon Cake 🍌🍰☁️
[Recipe] Soft, fluffy and fragrant Banana Chiffon Cake 🍌🍰✨ This is comforting, nicely homely and perfect for any time of the day or occasion! It is also great for anyone who loves banana cakes, and want a cake that is lighter and more tender, almost cloud-like ☁️
The key is to use ripe bananas for flavours, the riper and spottier, the better! This cake tastes better with each bite, and I like coffee or tea to go with it for breakfast 😋
This is a highly recommended recipe that my family and friends love, and I hope you will like it too!
Ingredients (Banana Chiffon Cake)
- 6 Eggs, separated into white and yolk (I am using eggs that weigh 60g)
- (For main batter) 2 Tbsp + 1 Tsp or 30g of White Sugar
- (For meringue) 1/4 Cup or 60g of White Sugar
- 3 Very Ripe Large Bananas, approx 250g without peel
- 2 Tbsp or 30ml of Milk
- 2 Tbsp + 2 Tsp or 40ml of Vegetable Oil
- 1 Tsp or 5ml Vanilla Essence
- Pinch of Salt
- 1 Cup or 120g of Plain / All-Purpose Flour (Sift if clumpy)
- 1 Tsp or 4g of Baking Powder
- Optional: 1/4 Tsp Cinnamon powder
Instructions
1. Whisk 6 egg yolks with 30g sugar for a couple of minutes.
2. Blend or mash the bananas with milk until smooth / pureed.
3. Then, whisk in the banana milk, oil, pinch of salt and vanilla until evenly distributed (single colour).
4. Next, whisk in the plain flour, baking powder and cinnamon powder (optional).
5. Once done, whip the egg whites till stiff peaks, adding in 30g sugar at two stages, foamy and soft peaks (total 60g).
6. Then, whisk in 1/3 of the egg whites to the cake batter and fold in th remaining 2/3 in two halves.
7. Pour in the banana chiffon batter, do not line or grease your chiffon tube pan (I am using 9 inch).
8. Bake 170C for 52 - 55 until nicely golden brown, do adjust accordingly to the size of the pan! Do not open the oven door before it's done.
9. Leave upside down immediately to cool, approx an hour before unmoulding gently.
10. Serve and enjoy!
From my experience baking banana chiffon cakes, the key to achieving that exceptionally light and fluffy texture lies not only in the use of ripe bananas but also in mastering the egg white meringue technique described in the recipe. Whipping the egg whites until stiff peaks form and adding sugar gradually helps stabilize the meringue, ensuring the cake rises beautifully without collapsing. Using very ripe, spotted bananas is essential as they impart a sweeter, more intense banana aroma and flavor. When mashing the bananas with milk, you can also add a teaspoon of lemon juice; this small tweak brightens the cake’s flavor and prevents the bananas from browning too quickly. I found that baking the chiffon cake in an ungreased tube pan, as suggested, allows the batter to cling to the sides and climb upwards during baking, resulting in an even, airy crumb. Remember to invert the cake immediately after baking and let it cool upside down to retain that signature soft, springy texture. For added variety, incorporating a quarter teaspoon of cinnamon complements the banana's natural sweetness perfectly, giving the cake a warm, spiced note which I found especially delightful when paired with a cup of coffee or tea. If you want to personalize this recipe, try mixing in some toasted nuts like walnuts or pecans for added crunch and depth. Alternatively, topping the cake lightly with powdered sugar or a drizzle of honey can enhance its appeal. This banana chiffon cake recipe not only satisfies banana lovers but also those looking for a lighter alternative to denser banana breads. It makes a comforting snack or a subtle yet elegant dessert to share with friends and family. Once you try making it yourself, the process and taste will surely make it a favorite in your baking repertoire.
Did u use normal cooking oil?