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.
