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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


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup mashed ripe banana (about 2 medium)
  • Chocolate frosting or frosting of your choice


  • 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.

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Banana Chiffon Cake (continued)

Nutritional 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.