Sunday, October 4, 2015
I seem to be on a losing strike lately. When I saw this recipe I thought ah, banana, chiffon, bundt cake = yum. I love bananas and have ripe bananas and this cake seems easy and I have all the ingredients on hand.
Since I made 1/2 a recipe, I used 1 ripe banana and substituted canola oil instead of walnut oil. The rest of the ingredients I stayed with the recipe.
As expected, the cake came together quick and easy, so much so that I wondered why this didn't make it to the Q&E list? Perhaps because it requires separating the egg yolks and whites, whipping the whites to stiff peaks, and folding the batter together? All in all it took me 55 minutes to put this together (I timed it). The batter was beautiful, it almost filled my 1/2 bundt pan and then it baked for an hour. The cake rose an inch over the top of the pan, as Rose said it should.