Banana chiffon cake. So today I made a chiffon cake using bananas. Banana Chiffon Cake. "Simple yet delicious desserts were my Aunt Allie's specialty," notes Nancy Horsburgh of Everett, Ontario. Banana Chiffon Cake Recipe photo by Taste of Home.

Banana chiffon cake Remove chiffon cake from oven, invert mould onto table. Use a small food processor to process the bananas into paste. This banana chiffon cake is simple yet truly special. You can cook Banana chiffon cake using 6 ingredients and 17 steps. Here is how you cook that.

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Ingredients of Banana chiffon cake

  1. You need 1/4 cup of sugar.
  2. Prepare 3 of eggs.
  3. Prepare 1/4 cup of vegetable oil.
  4. It's 3 tbs of milk.
  5. You need 1/2 cup of all purpose flour.
  6. You need 2 of ripe bananas.

This Banana Chiffon Cake manages to capture the light and fluffy texture of a tender chiffon cake, without sacrificing banana flavor. perfect soft moist best banana chiffon cake. Based on many different chiffon cakes that I have baked at here, here, here, here and especially this banana chiffon cake recipe, I realised something! Chiffon cake is a wonderfully light and moist dessert that can be made in practically any flavor you can imagine! This fool-proof recipe for Banana Chiffon Cake has amazing flavor and excellent texture.

Banana chiffon cake instructions

  1. Preheat your oven at 180℃..
  2. Mash bananas with a folk in a bowl..
  3. Separate eggs yolk and egg white. Keep egg white in a fridge so that it becomes cold..
  4. Add eggs yolk and 1/3 your sugar to banana. Mix well..
  5. Add milk and oil little by little and whisk them gently..
  6. Add your shifted flour and whisk them..
  7. Add 1/4 meringue and mix will. *it will be explained later how to make meringue..
  8. Add half of the remaining meringue and mix gently on the surface..
  9. Add the rest of meringue and mix from bottom. (maximum 10 times)..
  10. Pour your batter into the prepared pan..
  11. Bake it for 6 mins at 180℃. After 6 mins, cut the surface..
  12. Continue baking for 30 mins at 160℃..
  13. Place on a wire rack to cool slightly, about 10 minutes. Carefully run a knife around the pan and turn the cake onto the wire to cool completely..
  14. [make meringue] Clean your bowl very well. It should not be wet or dirty at all. Otherwise, your meringue will not rise well..
  15. Place your egg whites (well cold) in the bowl and whisk on low speed for about 10 second. And add your sugar a little bit (1st) and continue whisk on high speed..
  16. When the babble becomes small, add more sugar (2nd) and keep whisking..
  17. When it becomes a bit harder, add the remaining sugar (final). Continue whisking on low speed stiff peaks form (they should stand straight up. [meringue done].

Gradually and gently fold banana mixture into stiff whites until just blended, do not stir! Banana Cream Chiffon Cake With Whipped Cream Filling. This airy, sugar-dusted banana cake from Eileen Laudani of Eugene, Oregon is heavenly. Banana Chiffon Cake. this link is to an external site that may or may not meet accessibility. Chiffon cake is one of my favourite cake.