I adapted recipe from Christine’s which uses the least sugar and most bananas among all the recipes i found, also amended the recipe to suit my bigger size of chiffon pan, her original recipe is for 8-in pan
I used 23cm chiffon pan / approx 9-in boight from Bake with yen, and 65g large size eggs, baked at 160-165 for 55 minutes.
100 gm cake flour
4 egg yolks
18 gm caster sugar
44 gm vegetable oil
56 gm milk
1/6 tsp salt
300g ripe bananas, Local blackish small bananas

Ingredients of egg whites:
5 egg whites
50 gm caster sugar
2 drops of white vinegar in replacement of 1/2 tsp cream of tartar

2nd try below is using recipe from Kitchen Tigress. i also increase proportionately the recipe so that it will fill my large chiffon mold better

233g very ripe bananas
80 g egg yolks , about 4.5 large egg yolk
20 g castor sugar
53 g corn oil
93 g cake flour
1⁄3 tsp baking powder
2⁄3 tsp baking soda
1⁄6 tsp salt

187 g egg whites from about 4.5 large egg
2 drops of white vinegar in replacement of 1⁄12 tsp cream of tartar
67 g castor sugar

Bake it at 150 – 165 Celcius for 50-55 minutes.

sink very slightly

see, it sink slightly in the middle ring area

the holes are slightly bigger which i think is due to usage of baking powder and baking soda.

Overall, there is no clear winner here. Both are quite good, the 2nd recipe from Kitchen Tigress is better ever so slightly because i like that the holes look bigger, and therefore very slightly more airy. Also, there is no need of milk, so seems to be a easier recipe, also it requires both baking powder and baking soda which normally will not be used in chiffon recipe… If you don’t have baking soda/baking powder, then just go for the other recipe. Both recipe are really good and uses a lot of banana and minimal sugar. The 1st recipe from Christine using less sugar thus feels slightly more healthy

If you want to make chiffon, do try out Cream Cheese Chiffon which is really good as well