Baking #110: Chia Seeds Banana Chiffon Cake (22cm)

Sister is coming home tomorrow and I got the weekend off. Still hasn’t plan out what we are gonna do apart from stuffing ourselves crazy with loads of food and coffees. LOL! Was thinking if I should catch the midnight show of Me Before You tomorrow evening after picking her up from the airport.

Anyways, I bought a big bunch of Dole Philippines Cavendish Bananas from Supa Save last Sunday and I baked Chia Seeds Banana Chiffon Cake with them. Gave half of the cake to Jia as she loves banana bakes more than me. I baked solely because I wanted to try new recipes.

Come to think about it, I think I still have like 3 large bananas leftover in the kitchen. I should do something about them before they go rotten! Perhaps I should bake Cranberry & Chia Seed Banana Bread with them since I promised Jennifer that I’ll bake her that one day.


Chia Seeds Banana Chiffon Cake (adapted from The Domestic Goddess Wannabe)


  • 6 egg yolks
  • 25g fine granulated white sugar *20g*
  • 60ml cooking oil *corn oil*
  • 1/2 tsp vanilla extract
  • 110g cake flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 180g bananas, mashed
  • 1 tbsp chia seeds
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 90g fine granulated white sugar *70g*


  1. Mix dry ingredients – cake flour, baking soda and salt together. Set aside.
  2. Beat egg yolks with 20g of white sugar until pale and creamy.
  3. Add in vanilla extract and corn oil. Mix until well combined.
  4. Add in mashed bananas and chia seeds. Mix well.
  5. Sift in flour mixture and mix well until no flour lump could be seen.
  6. In another clean bowl, beat egg whites with cream of tartar until it turns frothy.
  7. Gradually add in 70g of white sugar in three batches until it reaches stiff peaks.
  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. Give the bowl a few taps on the worktop to break the air bubbles trapped inside the batter.
  10. Pour batter from a height into an ungreased 22cm chiffon pan and bake in a preheated oven of 160 degree Celsius for 60 minutes or until an inserted cake tester comes out clean.
  11. Invert the cake immediately when removed from the oven or until cool enough to be unmoulded.


So, this was how the texture of my Chia Seeds Banana Chiffon Cake looked like on the inside. The chia seeds were not extremely visible from this side of the chiffon cake but they were pretty obvious in the other slices. Jia mentioned she could taste the chia seeds. I did not do any taste test this time round but I do know that chia seeds don’t have much taste. What they have is texture. Think I am gonna increase the portion of chia seeds next time round.


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