Buttermilk Banana Chiffon Cake Recipe (Buttermilk Banana Chiffon Cake)
This chiffon cake recipe made with buttermilk and banana is suitable for tea time with its light texture and touch of walnut. In this recipe, you mix the dry ingredients first and then add the banana-buttermilk mixture; It rises quickly and stays soft in the oven. You can find the ingredients and how-to steps clearly below.
Ingredients
1. For the dry mixture
2. For flavor and wet mixture
Step-by-Step Method
Prepare the oven and the mold
Preheat the oven to 170°C. Lightly grease a medium-sized cake mold and line the bottom with baking paper; This way the cake comes out more easily.
Mix the dry ingredients
Sift and mix flour, baking powder, baking soda and salt in a large bowl. This helps the cake rise more evenly.
Beat the sugar and egg
Beat 2 eggs with 1 1/3 cups of sugar for 2–3 minutes, until the color becomes light and a little foamy.
Add the banana-buttermilk mixture
Add banana puree, buttermilk and vanilla to the egg mixture. Whisk briefly; Be careful not to over-whisk.
Combine the dry and wet mixture
Add the dry ingredients to the wet mixture in 2–3 batches. Mix by folding from bottom to top with a spatula; Stop when the dough is smooth.
Use the walnuts and the remaining sugar
Mix most of the walnuts into the dough. Sprinkle remaining 1/2 cup sugar (if desired) over dough for a light crust on top; Scatter the remaining walnuts on top.
Bake
Pour the dough into the mold and bake for 30 minutes. Insert the toothpick into the middle; If it comes out clean, take it out of the oven.
Cool and serve
Let the cake rest in the tin for 10 minutes, then transfer it to a wire rack and cool completely. Slice it and serve it plain or with tea.