Banana Chocolate Cake

18 May 2014

During the quest of searching for the easiest and delicious cake for my Kit Yi birthday celebration at school, I came across this recipe. After my trail baking at home, I decided to bake it later today, for her kindy celebration tomorrow morning.

The pictures below are taken that day, during my trail baking. I have re-downloaded it from my Facebook account for this post.

I modify a little bit the recipe is from Joyofbaking

Below ingredients and my steps:

Preheat air-fryer for at least 3 minutes, at 180 degree.

1 cup (200 grams) granulated white sugar ( I use only 160g)
1 cup (130 grams) all-purpose flour
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed) (I use Dutch-processed Van-Houten)
3/4 teaspoons baking powder (12 Oct 2014: 3g, refer to this site.)
3/4 teaspoon baking soda (12 Oct 2014: 5.5g, refer to this site.)
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas (about 1 medium sized banana) (I weigh my banana flesh, and it is 170g)
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) canola, corn, or vegetable oil
3/4 teaspoon pure vanilla extract


Steps:

1. Mix all the dry ingredients in a large bowl, and whisk it to combine.
2. Mix all the wet ingredients into a food processer, and process it until all the banana are blend in.
3. Mix the 2 above, until just combine.
4. Using a ice cream scoop, scoop the batter and pour into a cupcake/muffin case.
5. Bake for 12 minutes.
Done

Banana Chiffon Cake

I like to eat plain banana, and fried banana fritter. I don't really like banana cake, because they taste dense, rich and sweet.  Around 1 month ago, I found this recipe online from Fong-Kitchen-Journal and decided to give it a try. Today, 24 Jan 2012 is my 2nd time baking this cake. 

I use local Malaysia cooking banana, and we call it Pisang Nangka.

Below is the recipe for a 23cm chiffon cake pan.

Ingredients:
A:
240g banana ( around 3 bananas)
7 egg yolk (prefer to use A grade egg to get more volume, however today I use B grade egg, and still able get 4 inch cake)

67g fine sugar
75g oil
A pinch of salt
150g cake flour / superfine flour / self raising flour

B:
7 egg white
1/2 teaspoon cream of tar tar
67g fine sugar

Preheat oven to 160 degree Celsius.

23cm tube mold.

Method:
Below are the steps to prepare the yolk batter from Ingredients A.
1. Fork/blender -> mashed banana.
2. Yolk + sugar -> manually whisk till sugar dissolved.
3. + salt + banana -> well blended.
4. + sift in flour -> well blended -> yolk batter.
5. Using a mixer, beat egg white until frothy + tar2 + fine sugar -> stiff -> meringue.
6. Take 1/3 of the meringue and fold into yolk batter
7. Pour yolk batter into the meringue and fold until uniform.
8. Bake for 50 minutes.

9. Cool the cake upside down. 

Verdict:

This cake has become one of my favorite chiffon cake. It is very soft and fluffy, with a slight banana aroma. Very fragrant and the sweetness is just right.