I have over ripe bananas again! This time I’m not interested in banana quick bread, nor waffles or pancakes. I searched online for light and fluffy banana cake recipes, but didn’t find anything good (at least from all the food pictures– forget those recipes without picture!). So, I decided to throw in some ingredients together and make my own banana cake.
This cake is kinda like my banana chiffon cake, except it is baked in a rectangle 9 by 13 inch glass baking pan. Although it is much lighter and fluffy than average cakes, it is still a little denser than a chiffon cake. Oh, the cake bottom stuck on the baking pan even though I sprayed with cooking oil. Next time I should grease the pan really well before pouring in cake batter. One nice and crunchy touch is the coconut and walnut sprinkles on the top, especially the finely shredded coconut– it gives a nice sweet crunch and flavor to the cake. Love it !
Fluffy Banana Cake Recipe (makes one 9 x 13 inch pan)
for yolk mixture:
4 egg yolks
4 tbsp sugar
2 ripe bananas– mashed
1/2 tsp vanilla extract
5 tbsp unsalted butter– melted
1/4 tsp salt
1 cup cake flour
1 tsp baking powder
1/4 tsp ground cinnamon
for egg white mixture:
4 egg whites
1/4 tsp cream of tartar
3 tbsp sugar
finely shredded sweetened coconut
- Prepare yolk mixture: In a large mixing bowl whisk yolks and sugar with a balloon whisk, until it is pale yellow and fluffy. Mix in mashed bananas, vanilla extract, butter and salt to combine. Sift in cake flour, baking powder and ground cinnamon combined, in 2 batches. Mix until no dry ingredients appear.
- Prepare egg white mixture: In a separate bowl, whip egg white and cream of tartar until frothy. Gradually add in sugar, one tbsp at a time, and whip on high speed until soft peak (whipped egg white should have a little curl at the end tip when lifted up).
- Gently FOLD IN whipped egg whites to yolk mixture, in 3 batches. Pour cake batter into a well greased 9 x 13 inch cake pan. Sprinkle grated coconut and walnuts on the top. Bake in preheated 350°F oven for 20 minutes, or until the cake is golden brown and a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan for 5 minutes before transferring out to continue cooling on a rack.
- Baking pan: grease the pan really well or use parchment paper for lining to prevent cake sticking at the bottom.
- Baking time: I baked at 350°F oven for 20 minutes and I noticed the edges of the cake are a little dry. Try 325°/20-30 minutes next time?