Baking #99: Banana Chiffon Cake (Again!)

Yes, I had been baking with banana related recipes as I had too many ripen bananas laying on the kitchen counter. Thankfully, I only bought half a bunch instead of the entire bunch. Made Peanut Butter Banana Chocolate Chip Muffins yesterday morning with some of the bananas and Banana Chiffon Cake yesterday evening with the remaining ones.

So, here comes my Banana Chiffon Cake …


Banana Chiffon Cake (adapted from LY’s Kitchen Venture)

Yields: 22cm

  • 5 egg yolks
  • 40g fine granulated sugar *20g*
  • 120g cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda *optional*
  • 1/4 tsp salt
  • 60g canola oil *corn oil*
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed *220g*
  • 5 egg whites
  • 100g fine granulated sugar *80g*
  • 1/2 tsp cream of tartar


  1. Mix dry ingredients – cake flour, baking powder, baking soda and salt together. Set aside.
  2. In a clean mixing bowl, cream together egg yolks with 20g of sugar until pale and creamy.
  3. Add in corn oil and mix well.
  4. Pour in mashed bananas followed by vanilla extract and mix until well combined.
  5. Sift in flour mixture and mix until no flour lump could be seen.
  6. In another clean mixing bowl, beat egg whites with cream of tartar until frothy.
  7. Gradually add in 80g of sugar in three batches until it reaches stiff peaks stage.
  8. Gently fold in one third of the meringue into the banana batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
  9. Tap bowl on kitchen counter for a couple of times to break big bubbles trap inside the batter.
  10. Pour batter into an ungreased 22cm chiffon pan from a height and bake in a preheated oven of 160 degree Celsius for 50 minutes or until an inserted cake tester comes out clean.
  11. Invert chiffon pan immediately when removed from the oven for approximately two hours or cool enough to be handled.


This was how my Banana Chiffon Cake looked on the inside. Thankfully, there weren’t much big holes this time. Texture wise, it was soft and fluffy. However, taste wise, it was a little bit too sweet for my liking. If you are cautious on your sugar intake, I would suggest further reduction of the sugar to suit your taste bud.

If you have too many bananas to spare in the kitchen and wanted to try something light and less sinful, why not give this recipe a try? It is not something to shout for but definitely worth trying out.

Happy trying!


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