I was attracted by the Banana Chiffon with Cocoa Layering recipe posted by Wendy and was keen to give it a try. What really caught my eye was the fine lines of cocoa in the cake. Since I had some very ripe Pisang Berangan, I didn’t hesitate to bake this chiffon cake and was delighted when the cake turned out nicely with the cocoa designs. The chiffon was soft and moist as in most bakes with bananas and my kitchen was filled with sweet smelling banana fragrance while it was baking in the oven!
Banana chiffon with cocoa layering ~ 香蕉戚风蛋糕(adapted from ‘here’ )
250 gm peeled over-ripe bananas 50 ml milk 60 ml oil 5 large egg yolks 125 gm plain flour 1/2 tsp bicarbonate of soda 1/2 tsp vanilla 2 tsp cocoa powder for dusting