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Banana Chiffon Cake is a light, fluffy dessert that combines the sweetness of ripe bananas with the soft texture of chiffon. Perfect for using overripe bananas, this recipe will satisfy dessert lovers and impress family and friends alike. Here’s how to make this delightful banana dessert step by step.
To make Banana Chiffon Cake, blend ripe bananas into a smooth batter with egg yolks, oil, and flour. Fold in whipped egg whites for an airy texture, then bake in a chiffon pan for a moist and fluffy result. Follow this recipe to enjoy a delicious banana dessert!
Step 1: Prepare the Ingredients
Mash ripe bananas into a smooth puree and add a few drops of lemon juice to prevent oxidation. Separate eggs into yolks and whites, ensuring no yolk contaminates the whites. Gather all tools and measure ingredients to streamline the process.
Step 2: Make the Banana Mixture
Combine mashed bananas with egg yolks in a bowl and whisk until smooth. Add corn oil and whisk until the mixture emulsifies, creating a creamy consistency. Sift in the low-gluten flour and gently fold until the batter is smooth and lump-free.
Step 3: Whip the Egg Whites
Place egg whites in a clean, grease-free bowl. Add a few drops of lemon juice. Beat the egg whites with a mixer until foamy, then gradually add sugar in three parts. Continue whisking until stiff peaks form.
Step 4: Combine the Mixtures
Take one-third of the whipped egg whites and fold them into the banana mixture to lighten it. Gently fold the banana mixture into the remaining egg whites in two additions, using a spatula to avoid deflating the mixture.
Step 5: Prepare the Pan
Pour the batter from a height into an 8-inch chiffon pan to eliminate large air bubbles. Lightly tap the pan on the countertop to further release any trapped air.
Step 6: Bake the Cake
Preheat the oven to 300°F (150°C). Place the pan in the oven and bake for 30 minutes. Cover with aluminum foil and bake for another 10 minutes to prevent over-browning.
Step 7: Cool and Serve
Remove the cake from the oven and lightly tap the pan to release steam. Invert the pan and allow the cake to cool completely to maintain its height and texture. Once cooled, use a knife or spatula to release the cake from the sides of the pan. Slice and enjoy your delicious banana chiffon cake!
Can I use a different oil instead of corn oil?
Yes, you can substitute corn oil with any neutral-flavored oil, such as canola or sunflower oil. Avoid oils with strong flavors like olive oil.
Why is my cake sinking after baking?
This can happen if the egg whites were not whipped to stiff peaks or if the batter was overmixed, causing air to escape.
Can I add nuts or chocolate chips?
Absolutely! Fold them in gently during Step 4 for added texture and flavor.
Conclusion
Banana Chiffon Cake is a delightful way to use ripe bananas and enjoy a light, airy dessert. Try this recipe to impress your family with its soft texture and subtle sweetness. Pair it with a cup of tea for the perfect afternoon treat!
