Banana Chiffon Cake with Banana-Cream Cheese Frosting

By chelyc13

From: Back in the Day Made with Love

Ingredients

• FOR BANANA CREAM CHEESE FROSTING:
• 2 cups cake flour
• 1 1/3 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 large eggs, separated, at room temp
• 1 large egg white
• 1/4 teaspoon cream of tartar
• 3/4 cup buttermilk
• 1/3 cup canola oil
• 1 teaspoon pure vanilla extract
• 1 cup mashed extra-ripe bananas
• 1 extra ripe banana
• One 8oz package cream cheese, cut into chunks, at room temp
• 4 tablespoons unsalted butter, at room temp
• 1 teaspoon pure vanilla extract
• 3 to 4 cups confectioners' sugar

Preparation

Step 1

1. Position a rack in the lower third of the oven and preheat the oven to 350. Butter a 9x13x2 inch 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.

2. Sift together the cake flour, 1 cup of the sugar, the baking powder, baking soda, and salt into a large mixing bowl. Set aside.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until frothy. Gradually add the remaining 1/3 cup of sugar and continue to whip until stiff peaks form. Set aside.

4. 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.

5. 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.

6. 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 form the pan, peel off the parchment, and cool completely on a wire rack.

* The cake can be refrigerated for up to 5 days. Bring to room temperature before serving.

FOR FROSTING:

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

2. IN the bowl of a stand mixer fitted with the paddle attachment 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.