Too many ripened bananas at home? Why not try this easy homemade banana chiffon cake recipe? Make yourself a light, fluffy and airy chiffon cake today. Let’s go!

Photo source: 小奶郭

【Ingredients】

-50g cake flour

-5g corn flour (to stabilize egg white)

-80g banana

-35g milk

-30g corn oil

-40g sugar 

-3 eggs

-Some lemon juice

【Directions】

1. Begin with cutting bananas into medium slices. Then, blend the banana slices, milk and corn oil until mushy and set aside.

Photo source: 小奶郭

2. Beat egg yolks with 10g of sugar until the sugar completely dissolved. Add in the mashed banana and beat for 1-2 minutes until they completely blended.

3. Sift in cake flour and corn flour. Gently stir the mixture. Preheat oven to 150 degree.

Photo source: 小奶郭

4. In a bowl, add egg whites, 10g of sugar and a few drops of lemon juice. Beat at low speed until foamy. Then, add another 10g of sugar and beat again at high speed until soft. Add the remaining sugar and beat at low speed until stiff peaks form.

5. Divide meringue into 3 portions and pour into egg yolk batter separately. Gently stir well for a while and pour the batter into a 6-inch baking pan.

**Remember to not over-stir the batter or the cake will sink in the middle

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6. Put the baking pan at the lower-middle rack position in the oven and bake at 150 degrees for 35 minutes. Then, bake for another 35 minutes at 130 degrees. Shake the cake and flip it immediately upon removing it from the oven. Let it cool on a rack before removing it from the baking pan.

Photo source: 小奶郭

Tadaa~ your banana chiffon cake is now ready to be served!

Photo source: 小奶郭

Recipe and photo credit to 小奶郭