Banana chiffon cake

Banana chiffon cake

By
From
The Frugal Cook
Photographer
Mike Cooper

More cakey than the normal banana tea bread. The perfect way to use up leftover bananas.

Ingredients

Quantity Ingredient
75g broken walnuts, (optional)
200g plain flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
A pinch salt
3 medium-sized ripe bananas
2 medium eggs
125g butter, at room temperature
100g unrefined caster sugar, plus 1 extra tsp
1/2 teaspoon vanilla extract
vanilla extract, for decoration (optional)
lightly greased cake tin, 20cm in diameter

Method

  1. Preheat the oven 180°C. If using the walnuts tip them on a tray and crisp them for a few minutes in the oven as it warms up. Sift the flour, baking powder, bicarbonate of soda and salt and set aside. Peel and mash the bananas.
  2. Separate the egg whites from the yolks. Beat the butter, sugar and vanilla until pale and fluffy, add the egg yolks one at a time and beat until incorporated. Mix in the banana. Whisk the egg whites to a stiff peak. Add the remaining teaspoon of sugar to the whites and beat again. Take a heaped tablespoon of the egg whites and lightly mix it into the cake mixture. Then fold in the remainder of the egg whites. Fold in the sifted flour and toasted walnuts, being careful not to knock the air out of the mixture. Carefully pour the cake mixture into the tin and bake on the middle shelf of the oven for 30 minutes until the cake is golden and feels springy to the touch.

Variations

  • You could add a simple orange drizzle icing (icing sugar mixed with orange juice and a little lemon juice).

Thrifty tip

  • The ideal point at which to use bananas for a recipe like this is when they're still yellow and firm but beginning to get black spots.
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