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Banana Chiffon Cake with Banana-Cream Cheese Frosting

Source of Recipe

From "Back in the Day Bakery: Made with Love" by Cheryl Day


Recipe Introduction

"Bananas are one of those fruits that everyone loves and that go well with anything. This light and fluffy cake improves upon an already good thing. Put mashed bananas in the batter and top the cake with a banana-cream cheese frosting, and banana lovers will rejoice."

List of Ingredients

â—¦  2 cups cake flour (not self-rising)
â—¦  1 â…“ cups granulated sugar
â—¦  1 teaspoon baking powder, preferably aluminum-free
â—¦  1 teaspoon baking soda
â—¦  1 teaspoon fine sea salt
â—¦  2 large eggs, separated, at room temperature
â—¦  1 large egg white
â—¦  ¼ teaspoon cream of tartar
â—¦  ¾ cup buttermilk
â—¦  â…“ cup canola oil
â—¦  1 teaspoon pure vanilla extract
â—¦  1 cup mashed extra-ripe bananas (about 2 ½ large bananas)
â—¦  1 recipe Banana-Cream Cheese Frosting (recipe follows)


Recipe

Position a rack in the lower third of the oven and preheat the oven to 350° F. Butter a 9-by-13-by-2-inch baking pan, then line the bottom with parchment and butter it as well. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.

Sift together the cake flour, 1 cup of the sugar, the baking powder, baking soda, and salt into a large mixing bowl. Set aside. In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), beat the egg whites and cream of tartar until frothy. Gradually add the remaining â…“ cup sugar and continue to whip until stiff peaks form. Set aside.

Make a well in the center of the dry ingredients. Add half of the buttermilk, the oil, vanilla, and mashed bananas and stir for 1 to 2 minutes, until the ingredients are thoroughly combined. Add the egg yolks and the rest of the buttermilk, stirring until just combined. Gently fold in the egg whites. Scrape the batter into the prepared pan and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter.

Bake for 40 to 50 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool for 15 minutes, then remove from the pan, peel off the parchment, and cool completely on a wire rack.

Put the cake on a plate and frost the top and sides with the cream cheese frosting, making big swirls with an offset spatula or a butter knife. The cake can be refrigerated for up to 5 days. Bring to room temperature before serving.

Serves 12 to 16




Banana-Cream Cheese Frosting:

â—¦  1 extra-ripe banana
â—¦  One 8-ounce package cream cheese, cut into chunks, at room temperature
â—¦  4 tablespoons unsalted butter, at room temperature
â—¦  1 teaspoon pure vanilla extract
â—¦  3 to 4 cups confectioners' sugar

In a small saucepan, mash the banana and cook until it becomes liquid and begins to thicken a bit, 3 to 5 minutes. Set aside to cool.

In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl, using a handheld mixer), beat the cream cheese, butter, and vanilla on medium speed until smooth and creamy, 3 to 5 minutes. Add the cooled banana and mix until completely incorporated, scraping down the sides of the bowl with a rubber spatula as necessary. With the mixer on low speed, gradually add 3 cups of the confectioners' sugar, then gradually add up to 1 cup more sugar if the frosting seems thin, and continue beating until light and fluffy, 3 to 5 minutes.

The frosting can be refrigerated in an airtight container for up to 5 days. When ready to use it, let the frosting come to room temperature and whip by hand until it is light and fluffy again.

Makes about 3 cups