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.
Banana Chiffon Cake
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.
Yield: 10-12 1x
- 2 cups all purpose flour
- 1 1/4 cup granulated sugar
- 3 tsp baking powder
- 1 tsp table salt
- 1/2 cup vegetable oil
- 5 egg yolks
- 1/2 cup cold water
- 2 tsp pure vanilla extract
- 1 cup very ripe mashed banana (approx. 2 bananas)
- 8 egg whites
- 1/2 tsp. cream of tartar
- 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.
- Category: breakfast, dessert
Source: Chew Out Loud, adapted from my uber-talented friend Ann
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