Banana Chiffon Cake Recipe

5 4 3
Banana Chiffon Cake Recipe
Banana Chiffon Cake Recipe photo by Taste of Home
Publisher Photo

Banana Chiffon Cake Recipe

Read Reviews
5 4 3
Publisher Photo
"Simple yet delicious desserts were my Aunt Allie's specialty," notes Nancy Horsburgh of Everett, Ontario. "This cake was one of her best."
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Originally published as Banana Chiffon Cake in Taste of Home February/March 2000, p18

Nutritional Facts

1 piece: 292 calories, 8g fat (1g saturated fat), 89mg cholesterol, 324mg sodium, 50g carbohydrate (28g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Banana Chiffon Cake in Taste of Home February/March 2000, p18

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Reviews forBanana Chiffon Cake

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jbr1525 User ID: 1839337 203464
Reviewed Apr. 23, 2014

"For this recipe. I have always used German chocolate frosting. The frosting with coconut and pecans.It is a family favorite."

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aquilegia User ID: 6496441 91081
Reviewed Oct. 11, 2012

"It was light and flavorful."

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golden7673 User ID: 677122 26441
Reviewed Jul. 19, 2009

"Can I use a 9 X 13 oblong pan??"

MY REVIEW
Pennsylvania Pattie User ID: 2061951 29373
Reviewed Apr. 4, 2009

"could I use a bundt pan?"

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