Spotted, over ripe bananas are almost always available in my house. 😊 I would buy several in the beginning of the week and some days it won’t last the week, but most of the times, it just sits there till they get all blackened and spotty.
Some days I actually look forward to finding over ripe bananas as it only means two things – 1. There will be banana bread soon, or 2. It will have to go in the freezer for smoothies.
I got to make something different this time though. Chiffon cake! Banana Chiffon cake! It’s light, fluffy, spongy, just a little sweet, and I can definitely eat a quarter of this cake in one sitting.
I hope you get to try this recipe soon!
2-1/4 cups cake flour
1-1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
5 eggs (at room temperature), separated 1/3 cup vegetable oil
1/3 cup water
1 teaspoon vanilla extract
1 cup mashed ripe banana
1. In a large bowl, combine the flour, sugar, baking powder and salt.
2. In another bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended.
3. In another large bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Gently fold into yolk mixture 1/3 at a time.
4. Carefully spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
5. Bake on lower rack at 350° for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan.
6. Invert cake onto serving plate. Frost top and sides, if desired. I like this cake plain, as it is. Perfect with coffee or tea!
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