banana chiffon cake with cream cheese frosting


I love chiffon cakes. They are so light and airy! I also love banana bread. They are dense and sweet, perfect for a light breakfast or a snack. When I saw Chew Out Loud’s recipe for banana chiffon cake, I thought it would a a wonderful combination of the two. Now, in Thailand, there are quite a variety of bananas, but not all of them are good for baking. The one most familiar to Americans, the Thai call kluay hom. The kluay hom is actually the best for baking. It has enough moisture that the pulp of the fruit gets distributed in baking. The smaller varieties such as kluay numwa look like fat stubby fingers, and are best eaten out of hand or dried and candied. My problem is, I have a freezer bag full of these little bananas because they got too ripe and I didn’t want to throw them away. I will have to think about what to do with them.

Banana Chiffon Cake with Cream Cheese Frosting

2 cups all purpose flour
1 1/4 cup granulated sugar
3 tsp baking powder
1 tsp table salt
1/2 cup vegetable oil
5 egg yolks
1/2 cup cold water
2 tsp pure vanilla extract
1 cup very ripe mashed banana (approx. 2 bananas)
8 egg whites
1/2 teaspoon cream of tartar

Preheat oven to 325F, with rack on lower middle position.

In a large bowl, beat together the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 4 min. Be sure it’s at stiff peaks, not soft peaks.

Cake Baker’s Note: I don’t have a whisk attachment for my handheld mixer, so I decided to whip the egg whites first the make the batter.

In another large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Make a well in the center. Add oil, unbeaten yolks, water, vanilla, and mashed bananas. Beat until smooth, about 2 minutes.

Using a rubber spatula, gently fold together the banana mixture into the egg white mixture. Carefully fold repeatedly until batter is incorporated, until tiny white streaks remain.

Pour batter unto an ungreased tube pan with removable center/bottom. Bake 60 minutes or just until toothpick inserted in center comes out almost clean (a few small tender crumbs attached is perfect.)

Invert the pan over a plate; keep pan inverted until cake is completely cool. Once cooled, use a very thin knife blade and run it carefully around all edges of the cake to loosen cake. Turn upside down onto a plate, and carefully remove the bottom/center of pan from the cake.

Unfortunately, the top of the cake was moist and a bit of the top stuck to the plate when I was removing the center tube. My solution was to fix it with some leftover cream cheese frosting that I had saved in the freezer.


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