Tuesday, June 21, 2016

Caramelised Banana Chiffon Cake

This is a very soft, moist and fluffy chiffon cake which is full of banana flavour.  The addition of gula melaka (or palm sugar) gives the cake a deeper colour and a beautiful aroma.  If you have over-ripe bananas sitting in your fruit bowl, why not give this recipe a try?  You will love it!

Recipe adapted from:  Ellena Guan's Caramelised Banana Chiffon Cake 
Egg size:  55g each
Pan:  20cm tube pan 


80g plain flour
15g rice flour
1/2 tsp baking powder
1/4 tsp salt

6 egg whites
50g caster sugar
1/4 tsp cream of tartar

150g bananas
40g gula melaka, grated
5g unsalted butter

6 egg yolks
45g rice bran oil
1/2 tsp vanilla extract

  • Preheat oven to 155°C.
  • Sift flours and salt together.  Set aside.
  • In a heavy based saucepan, caramelised gula melaka together with butter on low heat.  Then pour it over the bananas and mashed it together.  Set aside.
  • In a clean mixing bowl, beat egg whites until frothy.  Add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form. Set aside.
  • In another mixing bowl, (using the same beater) beat egg yolks until creamy. Whisk in oil, vanilla extract and mashed bananas. Next, add in flour mixture and whisk until combined.
  • Lighten the batter with one third of the meringue using a balloon whisk. Then pour all the batter into the meringue and fold gently.
  • Pour batter into the tube pan from a height to help eliminate large air bubbles. Next, tap the pan on the bench top and then use a chopstick to go round the pan a few times to get rid of any trapped air bubbles in the batter. 
  • Bake the cake for about 1 hour 30 minutes or until cooked. (Every oven is different, so adjust the time and temperature accordingly).
  • Remove cake from the oven and invert the pan immediately. Cool the cake completely before removing it from the pan. 


  1. We always seem to have over ripe bananas in our fruit basket! Time to make this! :D

  2. Aiya, Veronica! I just walloped the last of my 3 bananas yesterday. If not, I could have baked this chiffon cake LOL!

  3. This smelt good indeed...perhaps I should try one soon next time... I just baked my last ripen banana as cupcakes for the gals today :P

  4. Veronica, I also just used my bananas today. Will bookmark this recipe for my next bake for sure!

  5. I love the look and the flavor of this chiffon cake...great idea of caramelize the banana...thanks for the recipe Veronica!
    Have a wonderful week :)

  6. Hi Veronica,

    Love the addition of GM in your banana chiffon cake. Must be very nice and fragrant :)


  7. This cake sounds and looks so good! I find it difficult to get a nice non crack top for chifffon cake in a tube pan. Good job!

    1. I find that baking in lower temperature helps eliminate the cracks.

  8. i'm gonna make this i'm gonna make this i'm gonna make this!


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