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Best Banana Chiffon Cake Recipe

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Banana Chiffon Cake Recipe Desserts, Cake, Baking
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Description

This banana chiffon cake recipe is a light and fluffy cake that is perfect for any occasion. The cake is made with bananas, which give it a delicious and moist texture. The chiffon cake is baked to perfection, resulting in a beautiful golden brown color. This cake is perfect for those who love bananas and want a light and airy dessert.

Prep Time

The prep time for this banana chiffon cake is approximately 20 minutes. This includes gathering all of the ingredients and preparing the pans.

Cook Time

The cook time for this banana chiffon cake is approximately 45-50 minutes. This includes baking the cake at 325°F.

Ingredients

For the cake:
  • 1 1/2 cups cake flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 5 egg yolks
  • 3/4 cup mashed ripe bananas
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 5 egg whites
For the icing:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract

Equipment

  • Stand mixer or handheld mixer
  • Two 9-inch cake pans
  • Whisk
  • Spatula

Method

  1. Preheat the oven to 325°F.
  2. In a large bowl, combine the cake flour, sugar, baking powder, and salt. Whisk together and set aside.
  3. In another bowl, mix the vegetable oil, egg yolks, mashed bananas, water, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
  6. Gently fold the egg whites into the cake batter until just combined.
  7. Divide the batter between two 9-inch cake pans that have been greased and floured.
  8. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Allow the cakes to cool completely before removing them from the pans.
  10. To make the icing, beat the butter until light and fluffy.
  11. Add the powdered sugar, milk, and vanilla extract and mix until smooth.
  12. Spread the icing over the top of one cake layer, then place the other cake layer on top.
  13. Serve and enjoy!

Notes

  • Make sure that the egg whites are beaten until stiff peaks form. This will give the cake its light and fluffy texture.
  • Be sure to use ripe bananas for the best flavor and texture.
  • You can substitute the vegetable oil with any neutral oil, such as canola oil or grapeseed oil.

Nutrition Info

  • Serving Size: 1 slice
  • Calories: 315
  • Total Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 80mg
  • Sodium: 184mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 1g
  • Sugars: 33g
  • Protein: 4g

Recipes FAQ

Can I use a different type of flour?

You can substitute the cake flour with all-purpose flour, but the cake may not be as light and fluffy.

Can I make this cake without the icing?

Yes, you can omit the icing if you prefer a less sweet cake.

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Recipe Tips

  • Be sure to grease and flour the cake pans well to prevent the cake from sticking.
  • If you don't have cake flour, you can make your own by combining 1 cup of all-purpose flour with 2 tablespoons of cornstarch. Sift the mixture together before using.
  • To make the cake even more moist, you can add an extra 1/4 cup of mashed bananas to the batter.

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