Banana Wholemeal Chiffon Cake: Revisit

This ?is my 2nd attempt on Carol's Banana Wholemeal Chiffon the first attempt was a nightmare with the cake texture looked underbaked. This round I still added double portion of bananas because now I have confidence on adding more bananas wouldn't harm the cake texture. I followed closely on others ingredients except omitted the cranberries from it. The end result is a nice chiffon texture, not counting a bit of cake stuck on the baking mould when I dislodged it. I was in a hurry when I took the photos, sorry for the blur images.

Lesson Leart from this baking:

1. Must not add too much olive oil.

2. Meringue has to beat to stiff peak form. 

3. Mix well all ingredients. Especially the meringue mixture.

4. 180C for my oven bake for 50 mins.