Looking for ways to use up very ripe banana instead of making the usual banana bread? Give this chiffon cake a try!

This light and airy chiffon cake is infused with the delicate nuttiness of black sesame seeds and sweetness of ripe bananas. It is a delightful fusion of banana bread and sponge cake with neither flavor too overpowering. With its soft and light texture and mild flavor this cake is not too sweet and is perfect for any occasion.

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Black Sesame & Banana Chiffon Cake

This light and airy chiffon cake is infused with delicate nuttiness of black sesame seeds and sweetness of ripe bananas. With its soft and light texture, this cake is perfect for any occasion.

Prep Time20

Cook Time20

Course: Dessert

Cuisine: Chinese

Keyword: cake, pastry

Servings: 6 cupcakes

Equipment

Ingredients

30 g oil
20 g milk
20 g very ripe banana
2 eggs egg yolk and egg white separated
10 g black sesame powder
40 g cake flour
45 g sugar
black sesame seeds for topping

Instructions

Preheat the oven to 300F.
Mix milk and oil together and heat it until it is lukewarm.
Mash banana into the milk and oil mixture until smooth. You can also blend it.
Separate the egg whites from the egg yolks and add the egg yolks to the milk mixture. Then, sift and mix in the cake flour and black sesame powder.
In a separate bowl, beat the egg whites until foamy. Then add the sugar and continue to beat until stiff peaks form.
Fold a third of the egg whites into the egg yolk mixture. Once combined, continue with another third and then the remainder.
Transfer the batter into baking cups about 3/4 full, decorate with black sesame seeds, and bake for 20 minutes.
Remove the baking tray from the oven and drop the pan to help loosen the edges and preventing the cake from deflating in the center.
Let cool completely. Store in an air-tight container for up to 3 days at room temperature or for longer in the fridge.

Notes

Recipe adapted from Bake for Happy Kids

Craving Nomz

Black Sesame & Banana Chiffon

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