I love to eat banana cake more than banana itself! Anyone? Honestly i seldom peel & eat bananas because I prepare to bake them after no one like to eat overripe dark skinned bananas in my house! Haha... & that will be a good excuse for me to "finish" them！
I will definitely repeat this recipe again whenever i have dark skinned bananas in my kitchen for it is easy & simple to do & a healthier one for everyone we love!
My husband &children love the cake in small paper case -cute & a just nice portion & grab & go, no sticky hand after eating.....
Recipe taken from Small Small Baker
Ingredients (makes one 17cm chiffon tin) or cupcake square papercups
40g egg yolks (about 2)
20g water
40g vegetable oil
55g banana, mashed
55g cake flour
85g banana, diced
110g egg whites (about 3)
55g sugar
5g corn flour
Method
1. Whisk egg yolks, water, vegetable oil and mashed bananas until well-mixed.
2. Add in sifted cake flour and whisk until well-mixed.
3. Add in diced bananas, mix well gently. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and add in sifted corn flour last and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35-40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.
40g egg yolks (about 2)
20g water
40g vegetable oil
55g banana, mashed
55g cake flour
85g banana, diced
110g egg whites (about 3)
55g sugar
5g corn flour
Method
1. Whisk egg yolks, water, vegetable oil and mashed bananas until well-mixed.
2. Add in sifted cake flour and whisk until well-mixed.
3. Add in diced bananas, mix well gently. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and add in sifted corn flour last and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35-40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.
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