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Banana Chiffon Cake

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.

Banana Chiffon Cake

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.

I’m a sucker for banana cakes, as evidenced by such luscious banana concoctions as this Banana Pudding Cake and Banana Cake with Cream Cheese Frosting.

Banana chiffon

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.

Banana Chiffon Cake 3

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.

Banana Chiffon Cake 2

Did you make this?

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Banana Chiffon Cake

Banana Chiffon Cake

4.69 from 16 ratings
This Banana Chiffon Cake is light, fluffy, and has just the right amount of sweetness. It’s full of banana flavor yet supremely tender. Be sure to use a tube pan with removable bottom, and don’t oil that pan.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
Author: Amy Dong



  • Preheat oven to 325F, with rack on lower middle position.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Make a well in the center. Add oil, unbeaten yolks, water, vanilla, and mashed bananas. Beat until smooth, about 2 minutes.
  • In a separate bowl, beat together the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 4 min. Be sure it’s at stiff peaks, not soft peaks.
  • Using a rubber spatula, gently fold together the banana mixture into the egg white mixture. Carefully fold repeatedly until batter is incorporated, but do not over-handle the batter.
  • Pour batter unto an ungreased tube pan with removable center/bottom. Bake 60 minutes or just until toothpick inserted in center comes out almost clean (a few small tender crumbs attached is perfect.)
  • Invert the pan over a plate; keep pan inverted until cake is completely cool. Once cooled, use a very thin knife and run it carefully around all edges of the cake to loosen cake. Turn upside down onto a plate, and carefully remove the bottom/center of pan from the cake.


Nutrition (per serving)

Calories: 291kcal | Carbohydrates: 42g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 338mg | Potassium: 166mg | Fiber: 1g | Sugar: 23g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
Course: Breakfast, Dessert
Cuisine: Amerian
Diet: Vegetarian
Method: baking, Oven

Source:  Chew Out Loud, adapted from my uber-talented friend Ann

This Strawberry Banana Bread has become a hit with readers, and for good reason.  Use up those berries and bananas in this luscious bread.

Strawberry Banana Bread 4

Really, what can possibly be said about this Banana Chocolate Yogurt Bread?  Words do it no justice.  This is a breakfast dream come true.  

Yogurt Banana Chocolate Chip Bread

Here is my all-time favorite quick ‘n easy Banana Pudding Cake.  It’s one of my go to recipes when I need a delicious cake in a jiffy. People love this pudding cake.

Easy Banana Cake

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Recipe Rating


    • Agnes
    • 5 stars

    This came out great! However, I did modify it a bit. I used 5 xl egg whites instead of 8 and I had 3 small bananas. I also reduced the sugar down to 1 cup only because my family is more on the savior side. They said it was fluffy and had a great strong banana taste. We loved it! Thanks Amy!

      • Amy Dong

      Aww, that’s wonderful, Agnes! So glad you all enjoyed it 🙂

    • Cheryl
    • 5 stars

    Love your Banana Pudding Cake! Then found this Chiffon recipe and can’t wait to try it! If your 3 year old loved it my grandkids will. Thank you for all your great recipes and your easy to follow instructions. Love your potato recipes especially the baby garlic and herb roasted potatoes-they are fantastic and go with everything! Also, love your stories!

      • Amy Dong

      Thank you so much, Cheryl!

    • Jacobus P Van Antwerpen
    • 5 stars

    Hello, the cake looks lovely. What pan size did you use? Do you have conversions to different Chiffon pan sixes? Many Thanks, Jaco / South Africa

      • Amy Dong

      Hi, I’ve linked to the tube pan in the recipe card – Enjoy! 🙂

    • Yan-Ling
    • 5 stars

    Excellent! Perfectly airy, light and moist with wonderful banana flavor! A keeper! I’m so happy to have found this recipe. I made slight changes using 2 1/4 cup cake flour and 1 cup sugar and kept everything else the same. So irresistible! Hard not to eat only 1 piece! My family loved it too! Thank you for sharing this wonderful recipe! Blessings!

      • Amy Dong

      Aww, that makes me super happy! Thanks for coming over to let us know 🙂

    • Ruth
    • 5 stars

    Thank you for sharing your recipe! I wanted to make a cake for father’s day and I’m so happy I found this recipe. I made this on this on three thin round tins and a thin layer of frosting in between, it was perfect!

    • Charlynn

    Can you use this recipe in standard 9″ round pans? I’m looking for a recipe for a birthday cake that’s light and airy (like typical birthday cake) for my daughter’s birthday. Yours is the only one I’ve found.

      • chewoutloud

      Yes, Charlynn, you can do that. Try baking 30-35 minutes, checking center with a toothpick for doneness starting at 30 minutes. Hope everyone loves it!

        • Jill

        Would you still invert the pan to cool if using a small cake pan? I’m using 6” round pans?

          • Amy Dong

          You don’t have to invert with the mini pans. Enjoy!

      • Stephanie

      Charlynn- How did this recipe work out for you in a standard 9” round?

    • Sarah
    • 5 stars

    Made this with vinegar to substitute cream of tartar and it was deeeelicious! Definitely recommend, so light & fluffy.

      • chewoutloud

      Fantastic, Sarah!! 🙂

    • Kathy
    • 5 stars

    I made this a few weeks ago and it was fantastic! There was a subtle banana flavor and I couldn’t believe how soft and springy it was!

      • chewoutloud

      SO happy to hear that, Kathy! 🙂

    • Alondra

    I can’t find a tube mold anywhere in my country! Can I use a bundt pan instead?

      • chewoutloud

      Alondra, I would not recommend using a bundt for this, as chiffon is light/airy/fragile texture similar to angel food cake. Here’s a helpful article illustrating how you can improvise using a regular round cake pan. Hope this helps!

    • ashok
    • 5 stars

    Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

      • chewoutloud

      You’re so welcome, and great that your family loved this! 🙂

    • Glenda Goodman

    I am a baker and because I have SO many recipes, I am very picky about which recipes I keep now and this one is a “keeper”! Very light and fluffy and flavorful. Thank you for this wonderful recipe!

      • chewoutloud

      Awesome to hear it, Glenda 🙂 We’re honored you loved this cake!

    • Jeanette

    Hi I made it but when I inverted it , the cake dropped down & came off from the tube pan, what’s gone wrong? I followed well your recipe

      • chewoutloud

      Do you mean the cake fell out of the tube pan when you inverted it?

    • Maria

    I’ve made this cake and it’s amazing that everybody I know loved it

      • chewoutloud

      Soo happy to hear you all love this cake, Maria…thank you 🙂 🙂

    • Émilie C

    I tried it today and it’s absolutely DELIGHTFUL ! But I only put 1 cup of sugar and it is sweet enough. Also, I baked it a few minute more than 60 minutes. It’s a very good recipe which I will keep in my pocket 😉 .

      • chewoutloud

      Yay, so happy you enjoyed this, Emilie! Thanks for coming over to let us know! 🙂

    • Emilie

    Hello, I’m French and I would like to know the quantities in gramms… How can I convert them ? Please help me XD I would like to bake this amazing cake as soon as possible !

    • Tania Rodríguez

    Hello from Mexico!

    I saw your banana chiffon cake yesterday and I just HAD to bake it. It is delicious! Everybody at home loved it. Needless to say there is almost nothing left of it today! Thanks so much for sharing this recipe. I will definitely do it again.

      • chewoutloud

      Way to go, Tania!! 🙂 So glad you guys loved it; thanks for coming over to let us know! 🙂

    • Jo

    Hi, would you mind sharing the size of your tube pan?

    • Paige McClellan

    This cake is fantastic! It is light and so fluffy with great flavor. I used a bundt pan and it turned out really well. Thanks for a great recipe 🙂

      • chewoutloud

      You’re so welcome, Paige! Makes me so happy to know you guys love it 🙂

    • Charlie

    Am I using the electronic mixer to beat the dry and wet ingredients together? Thanks!

      • chewoutloud

      Yes, I use my hand mixer on medium or medium-low speed. Hope you love this one as much as we do. 🙂

        • Charlie Nguyen

        You bet! Thanks!

    • Carol

    I get a little bored by doing the same things with over ripe bananas and here are some really good alternatives. I don’t recall ever seeing a recipe for banana chiffon and I was so pleased to find this one. I will make it as soon as I can get some extra banana!

      • chewoutloud

      I think you’ll love this, as we do! It’s a phenomenal way to use bananas 🙂

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