Banana Chiffon Cake

Have you ever experienced a time where all the bananas you have are getting ripe faster than you can consume them? Give this recipe a go! This banana cake is fluffy, soft and full of banana flavour.

[Adapted and modified from Kathrine Kwa's Banana Chiffon Cake recipe ]

Level: Intermediate

Ingredients

• 5 egg yolks
• 50ml milk
• 50ml oil
• 150g banana (about 2 big ones), mashed
• 120g flour
• 1/4 tsp salt
• a handfull of dark chocolate chips (optional)

• 5 egg whites
• 90g sugar 

Directions

1. Preheat the oven to 150C. 

2. Separate the eggs into whites and yolks in two big bowls.

3. In the bowl with only yolks, add in milk, oil, mashed banana and combine.

4. Add in the flour and salt and mix until combined. Next, fold the chocolate chips into the mixture. 

5. In the other bowl with only whites, beat with electric mixer until foamy. Then, slowly add in the sugar in 3 batches while continue beating until stiff peaks form.

6. Combine the egg white mixture into the egg yolk mixture in 2-3 batches by folding it gently to prevent breaking the air bubbles. Continue until no visible white patches can be seen.

7. Pour the mixture into a cake pan and bake on the lower rack for 45 minutes at 150C then at 180C for another 10 minutes or until a toothpick inserted in the middle comes out clean.

Banana Bread/Cake/Loaf 🍌

Satisfy your sweet tooth with this fluffy, moist and aromatic banana cake. It is so easy to make and can help you use up your overly ripe bananas lying around the house~

[Adapted and slightly modified from: http://auntyyochana.blogspot.com/2006/07/banana-cake.html?m=1 ]

Prep time: 20-30 mins

Cook time: 50-60 mins 

Level: Easy

Serves: 4-5 

Ingredients:

• 180g butter

• 180g sugar (i use light brown sugar)

• 2 eggs

• 250g flour

• 1 tsp baking powder

• ½ tsp baking soda

• 220g bananas, mashed

• 50g whip cream or milk

• ½ tsp banana essence (optional)

• extra banana for topping, sliced (optional)

• dark/milk chocolate chips/chunk (optional)

Note: you may pour it into two separate baking tins or half this recipe to have a thinner and more crusty cake.

Directions:

1. Beat the butter and sugar till light and creamy.

2. Pour in the eggs and gradually beat till incorporated.

3. Add in the whip cream, mashed bananas and banana essence. Mix well.

4. Add in the flour, baking powder and baking soda. Mix until just combined. 

5. Pour into a 8 x 4 inches loaf baking tin and arrange the sliced bananas and chocolate chips on top. 

6. Bake at 175∘C for 50-60 minutes or until a wooden skewer comes out clean.

Simple Moist Chocolate Cupcakes (Half banana version)😁

A simple and really delicious chocolate cupcake recipe. It's so moist that it melts the minute it enters your mouth. =D

  Eating this cupcake plain is simply so satisfying. Dipping it in coffee, topping it with whipped cream or icing, yummy! As for me, i had some leftover bananas in the fridge, so why not just toss em into the cupcake? Chocolate banana cupcake babe~~ I like it when the bananas are still warm and kinda oozing out from the cupcake. Well of course the bananas are optional, but u can toss some of your leftover fruits into the batter too! No prob. :]

(So this is the half banana version i'm making)

  The picture may look a lil disgusting or less appetizing, but trust me. It's delicious! 

Now let's get started~ ;)

[Adapted and slightly modified from bestrecipes.com.au] Website: http://www.bestrecipes.com.au/recipe/simple-chocolate-cupcakes-L5862.html

Prep time: 15-20 mins

Cook time: 

• 15-18 mins (regular muffin tin)

• 10-12 mins (mini muffin tin)

Level: Easy

Serves: 12

Ingredients:

• 3/4 cup plain flour

• 1/4 cup cocoa powder 

• 1/2 cup caster sugar

• 2 tsp baking powder

• 1/2 tsp vanilla or vanilla essence

• 80g butter

• 2 eggs

• 1/2 cup milk

• some chopped bananas, or other fruits you preffer (optional)

Directions:

1. Preheat oven to 160∘C. Prepare 12 hole muffin tray or 24 hole mini muffin tray.

2. Sift all dry ingredients into a mixing bowl.

3. Make a small well in the middle of the bowl and then add remaining ingredients.

4. Beat on low speed with electric mixer until just combined.

5. Scrape down side of bowl and beat on medium speed for a further two minutes.

6. Place tablespoons of the mixture into 12 hole muffin tray until holes are half full. Heaped teaspoon of mixture for mini muffins.

(As for the fruits, you can mix some into the batter that is already in the muffin tins)

7. Place tray into oven for 15-18 minutes for 12 hole muffin pan or 10-12 minutes for mini muffin pan.

8. Stand for 5 minutes and then turn out onto wire rack to cool. (Oops... Tissue not required~)

9. Iced or leavenplain if preferred. 

Hope you enjoy!