Looking for ways to use up very ripe banana instead of making the usual banana bread? Give this chiffon cake a try!

I love how light and fluffy this chiffon cake turns out every time. The airy texture is just perfect, and what makes it even better is the delightful combination of flavors. The delicate nuttiness from the black sesame seeds adds a unique twist and complements the natural sweetness of the ripe bananas. It’s a harmonious blend where neither flavor dominates, creating a balance that’s simply delicious.

This chiffon cake has quickly become my go-to recipe whenever I have ripe bananas on hand. It’s not just a dessert; it’s a delightful treat that brings out the best in those bananas. Whether you enjoy it with a cup of coffee in the morning or as a sweet ending to a meal, this chiffon cake is fantastic with its lightness and delightful delicate flavors.

Looking for more recipe ideas?

• Black Sesame Banana Bread
• Black Sesame Bostock
• Adzuki Red Bean Mochi Bar
• Chai Tea Financiers
• Road to Hana Banana Bread

Print Recipe

Black Sesame & Banana Chiffon Cake

This light and airy chiffon cake is infused with delicate nuttiness of black sesame seeds and sweetness of ripe bananas. With its soft and light texture, this cake is perfect for any occasion. 

Prep Time20 minutes mins

Cook Time20 minutes mins

Course: Dessert

Cuisine: Chinese

Keyword: cake, pastry

Servings: 8 cupcakes

Equipment

• stand mixer
• silicone cupcake liners
• baking sheet

Ingredients

• 30 g oil
• 20 g milk
• 20 g very ripe banana
• 2 eggs egg yolk and egg white separated
• 10 g black sesame powder
• 40 g cake flour or all purpose flour
• 45 g sugar
• black sesame seeds for topping

Instructions

• Preheat the oven to 300F.
• Mix milk and oil together and heat it until it is lukewarm.
• Mash banana into the milk and oil mixture until smooth. You can also blend it.
• Separate the egg whites from the egg yolks and add the egg yolks to the milk mixture. Then, sift and mix in the cake flour and black sesame powder.
• In a separate bowl, beat the egg whites until foamy. Then add the sugar and continue to beat until stiff peaks form.
  
• Fold a third of the egg whites into the egg yolk mixture. Once combined, continue with another third and then the remainder.
• Transfer the batter into baking cups about 3/4 full, decorate with black sesame seeds, and bake for 25 minutes.
• Remove the baking tray from the oven and drop the pan to help loosen the edges and preventing the cake from deflating in the center.
• Let cool completely. Store in an air-tight container for up to 3 days at room temperature or for longer in the fridge.

Notes

Recipe adapted from Bake for Happy Kids