IMG_9088yet another recipe that makes me walk right into the kitchen ~ highly recommended ~ yum
又一道另偶屁屁长刺儿滴蛋糕 ~ 好吃~强推

recipe adapted with slight modifications from/食谱(经调整)取自于:爱厨房的幸福之味

ingredients (7 inch round pan with removable base ~ ungreased)

IMG_90914 egg yolk
40g coconut oil
80g banana
20g coconut milk (this is not the AYAM brand kind)
60g cake flour
20g black cocoa powder

4 egg white
50g coconut flower sugar

食材 (7寸圆形活底烤盘 ~ 无需抹油
IMG_9095*中文读者,请直接参考以上链接。经调整过食材为:玉米油以椰子油替代、水以椰奶饮料替代、蔗糖以椰子花糖替代。另,最后烘焙时间为 150摄氏度,25分钟 (原食谱为 20分钟)


IMG_9090– mash banana with coconut milk and set aside

– beat egg yolk briefly then whisk in coconut oil

– add in banana mixture and blend well

– sift in cake flour & cocoa powder. mix till batter is no longer lumpy

– add sugar to egg white in 3 additions and beat till stiff & shiny peak

– fold egg white meringue into batter in 3 additions

– preheat pan in oven for 2 mins. remove pan, and pour batter into pan

– bake on second lowest rack of 170 degrees C oven with GRILL mode (or top heat only) for 25 mins, and another 25 mins at 150 degrees C with top/bottom heat

– after removal, drop pan from a 10cm height to prevent cake shrinkage. then invert immediately to cool


i am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom


IMG_9096Who says i can’t have my cake & eat it too?


  • 哇塞!烤得真美耶!

    • James says:


      • Hi James, i\’m so sorry to hear things didn\’t work out for you. after all, all of us set out to have a successful bake.

        what exactly went wrong? i have seen a lot of successful bakes with this recipe so am keen to know what you meant by a wrong weight of milk (the original recipe contributor uses 20g water. i used 20g milk)

        with re baking temperature, all ovens are different and whatever that has been suggested in recipes are always meant for reference. btw, what do you mean by crack? the top or the entire thing? there are 2 schools of thoughts with re cracked top. most japanese chef will think that a cake with cracked top is a successful chiffon cake (that\’s if you are using a conventional chiffon cake pan). if your cake cracked in a normal round pan, chances are your oven temperature may have been too hot (do you have an oven thermometer to verify the temperature).

  • Charmaine says:

    The bananas….the chocolate….they are calling me here…eat me…eat me…
    These chiffon looks so chocolatey amazing…must bookmark n try them once i hv some ripen bananas…meantime…can you eat anothr slicee for me??? Yummy!!!!

  • Ann Low says:

    WOW!! This banana chocolate cake looks soft and moist. bookmarked! 😀

  • Lily Ang says:

    Nice, will try baking this.

  • Daisy Tang says:


  • 0620 says:


  • Ai ling says:

    can use normal veg oil, milk and sugar?

    • Yes, feel free to do so. Original recipe uses corn oil, water and cane sugar . My substitutes are for health purposes and the marriage of coconut and banana always pair well

      • Ai ling says:

        icic….. thank you so much for your advice. I will try it out this weekend and show you the end product. 🙂

  • LY says:

    Beautiful bake!!

  • Sharon says:


  • May Law says:


  • Chocolate and banana, such a perfect combination. My bookmarked list from your blog is getting longer and longer. shake me off my lazy bug.

  • chloe says:

    Hi Victoria. This is my favorite combo. Just wondering why do you need to preheat pan before adding in batter??. Really hoping to try once I get hold of ripe bananas and is the coconut flower sugar same as the ones you normally use? Hope to hear from you before I try and will keep you posted . regards.

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