The problem with making a banana chiffon cake is that for it to contain a lot of banana flavor you would have to use two bananas. This causes a problem because the banana makes it too heavy. When it is heavy, you cannot allow it to cool upside down, as it should. Instead of being light and fluffy, it turns out dense and rubbery. In this gluten freeĀ banana chiffon cake recipe, it contains a lot of banana flavor both in cake and glaze. It’s simply irresistible as you can see in the video.
Get the full recipe here.