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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 🙂

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