Wholewheat Banana Chiffon (Healthier Version)

I find that it is rather hard to buy healthy bakes outside. In fact it is rather uncommon to see any store selling. Whether it is gluten free or no butter or non dairy bakes. Yeah...we are pretty much on our own when we want to have healthier bake goodies. And ever since I come across coconut oil, I have fallen in love with it! Considering it contains quite a number of health benefits, makes it all the more desirable. Never used it before? Well, you better go grab a bottle then. ;) In this recipe of mine, coconut oil is pretty much the key ingredient for making this cake so good...well the banana too of course. Will share more with you later where you can buy this "elixir" so you can add them in your daily diet or bakes!

Now the cake...Wholewheat Banana Coconut Chiffon. There is only 15 g of corn flour, no butter, less sugar and contains no coconut milk or dairy products. Sounds too healthy to taste good? Oh ho ho...you are wrong, this is so good, I cannot stop at one slice! Really! 

Looks rather unassuming I know. But I have to admit, this is indeed a simple cake, nothing complicated. But simplicity has its beauty too! By using the chiffon cake method, the cake is much lighter and thus using coarser flour like wholewheat flour won't be a "problem". In fact I am loving that extra texture the wholewheat flour gives the cake, little bits to chew on. ;9 I shall give oat flour a try next time!

Ingredients for Whole Wheat Banana Coconut Chiffon Cake ( makes a 22 cm or 21 cm tube pan size)

Egg yolk Batter

180 g banana mashed
4 egg yolks
1 tbsp vanilla extract
80 ml organic coconut oil
30g light brown sugar
115 g wholewheat flour
15 g corn flour
1 tsp baking powder
1/2 tsp salt 

Egg White batter
4 egg whites
70 g light brown sugar

• In a mixer bowl, add egg yolks and light brown sugar. Whisk till the sugar has melted and the mixture is slightly thicken and more pale in colour then before.
• Next add in the mashed banana, vanilla extract and coconut oil. Whisk well to combine again.
• Fold in the wholewheat flour, salt and baking powder. Fold in till all is incorporated and no visible lumps of flour.

• Preheat the oven to 170C. And prepare a tube pan. (Don't grease it please and don't use nonstick kind)
• In another mixing bowl, add in the egg whites and sugar. Beat the mixture till stiff peaks.

• Gently fold in the egg white batter to the egg yolk batter in 3 separate portions. Do not over mix.
• Pour the batter into the prepared tube pan and run a toothpick through the batter to remove any air pockets trapped inside. 

• Then bake it in the preheated oven. Bake for 28-30 minutes till golden brown and cake tester comes out clean.

• Once baked, remove from oven and invert the pan to let cool. Once it is cool, you can carefully unmould the cake and serve.

Please pardon my poor skill in removing the cake from the mould. :P I find it the most stressful among all things about baking a chiffon. It's like a Do or DIE kind of matter... :P And I hate it when it comes out all "broken" with chunks of the cake still stuck to the pan! ~haiz~ 

Well at least this time the whole cake was still intact! And and and...it tastes great! :9 Soft, aromatic with coconut scent and the wholewheat flour did not weigh it down but giving it that extra nice bite to the texture, I like!

Amazing that no dairy product was used, no butter nor milk! So lactose intolerant people can safely try this recipe out, woohoo! Suitable for elders and kids alike, a healthier cake they can enjoy any day!

See, I didn't lie, that is the soft fluffy texture of the cake you see. And with a cup of hot tea, you are all set for an awesome breakfast or tea break!

For those that are interested to know where to buy that wholewheat flour and organic coconut oil, hop on over to GoBuyLah.Sg. Love to shop here because they ship for free for all orders! Go to the link I provide and search coconut oil and wholewheat flour. ;)

Hope you all will like this recipe too! Happy Baking all!