This banana chiffon cake is simple yet truly special. It’s light, fluffy, and moist all at the same time. It boasts a big banana flavor with just the right amount of sweetness. This cake is absolutely perfect for brunch or dessert.
The first time I tasted this banana chiffon cake, it was love at first bite.
I don’t eat bananas by themselves, but it’s a totally different story with baked goods. They’re a must have for cakes, breads, muffins…you name it. Even for ice cream.
Banana cakes tend to be a bit heavier and denser than their counterparts, given the richness of ripe bananas baked in. Sometimes, richer and denser is exactly what I want in my cake.
Other times, I’m going for something on the lighter side. This Banana Chiffon Cake manages to capture the light and fluffy texture of a tender chiffon cake, without sacrificing banana flavor.
After I fell head over heels for this cake eons ago, I promptly made it for my oldest’s 3rd birthday. That was seven years ago. It was the very first slice of cake that boy gobbled up in its entirety. No leftovers on his little plate.
This banana chiffon cake is truly perfect just the way it is, straight out of the pan. My favorite way to serve it is au naturel. A big, thick slice for breakfast is my idea of the best morning ever.
It needs no dressing up, no frosting, no drizzling. Just some fresh fruit and a sprinkle of powdered sugar is all the decking out it needs, if you must.
About the only other thing I’d be willing to let touch this cake would be a scoop of vanilla bean ice cream.
Source: Chew Out Loud, adapted from my uber-talented friend Ann
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