We used to bake butter cake, muffins with overripe banana. Have you ever try using it in baking chiffon cake ? Although this recipe using quite lots of banana the texture still remain light and fluffy. But make sure you puree the banana with food processor into paste before use it.
This time I baked mine in round cake pan. I like to serve my banana chiffon cake with some homemade roselle jam as topping ^^Banana Chiffon Cake 20cm round cake mold with removeable baseOr 20cm chiffon panIngredients:(A)4 egg yolks10g sugar45g milk35g vegetable oil240g ripe bananas, process with food processor into paste80g cake flour, sifted
(B)4 egg whites40g sugar¼ teaspoon white vinegar(or lemon juices)
Method:1. Lightly whisk egg yolks and sugar till combined.
2. Add in milk, vegetable oil and banana paste, mix well.
3. Add in cake flour and whisk till well combine.
4. In another bowl whisk the egg whites till frothy. Add vinegar and half of the sugar. Continue beat till incorporate. Add in the 2nd portion of sugar and continue beat till stiff peak.
5. Fold in 1/3 of the whites into the yolk mixture and fold till well incorporate.
6. Pour the mixed batter into the remaining egg whites bowl. Fold gently till well combine.
7. Pour into 8” round pan with removable bottom (do not line with paper and do not use non-stick pan). Bake at 130C for 25 minutes. Increase the temperature to 150C and bake further 25 minutes.*Do refer here for tips on baking chiffon cake batter in normal pan
8. Once cooked remove from oven. Immediately invert and leave to cool. When cake is cold, remove from mold.
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