Banana Chiffon Cake Recipe

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

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

Directions

In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the center; add banana, oil, water, egg yolks and vanilla. Beat until smooth. In a small mixing bowl, beat egg whites until stiff peak form. Fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 325° for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake from pan; 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.

  • 2-1/4 cups cake flour
  • 1-1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup mashed ripe banana (about 2 medium)
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 5 eggs, separated
  • 1 teaspoon vanilla extract
  • Chocolate frosting or frosting of your choice
  1. In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the center; add banana, oil, water, egg yolks and vanilla. Beat until smooth. In a small mixing bowl, beat egg whites until stiff peak form. Fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 325° for 60-65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake from pan; 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."

MY REVIEW
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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