Print Options

Back to Banana Chiffon Cake >

Include these items:

Select reviews >

Taste of Home Logo

Banana Chiffon Cake

Banana Chiffon Cake
"Simple yet delicious desserts were my Aunt Allie's specialty," notes Nancy Horsburgh of Everett, Ontario. "This cake was one of her best."
12 ServingsPrep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 5 eggs, separated
  • 2-1/4 cups cake flour
  • 1-1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (about 2 medium)
  • Chocolate frosting or frosting of your choice

Directions

  • Let eggs stand at room temperature for 30 minutes. In a large bowl,
  • combine the flour, sugar, baking powder and salt. In a bowl, whisk
  • the egg yolks, oil, water and vanilla; add to dry ingredients along
  • with bananas. Beat until well blended. In another large bowl and
  • with clean beaters, beat egg whites on high speed until stiff peaks
  • form. Fold into yolk mixture.
  • Gently spoon batter into an ungreased 10-in. tube pan. Cut through
  • batter with a knife to remove air pockets. Bake on lowest rack at
  • 325° for 60-65 minutes or until top springs back when lightly
  • touched. Immediately invert baking pan; cool completely. Run a knife
  • around sides and center tube of pan. Invert cake onto serving plate;
  • frost top and sides. Yield: 12 servings.
© Taste of Home 2012

2 of 2

Banana Chiffon Cake (continued)

Nutrition Facts: 1 serving (1 piece) equals 292 calories, 8 g fat (1 g saturated fat), 89 mg cholesterol, 324 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2012