Banana Chiffon Cake Recipe

Name: Banana Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, separated; 1 1/3 c. sugar; 2 c. sifted flour; 1 tsp. baking powder; 1 tsp. soda; 1 tsp. salt; 1/3 c. Wesson oil; 1 c. mashed very ripe bananas; 2/3 c. buttermilk; 1 tsp. vanilla; 1/2 c. finely chopped nuts (if desired)

Servings: persons

2 eggs, separated
1 1/3 c. sugar
2 c. sifted flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
1/3 c. Wesson oil
1 c. mashed very ripe bananas
2/3 c. buttermilk
1 tsp. vanilla
1/2 c. finely chopped nuts (if desired)

1
Heat oven to 350u00b0.
2
Grease well and flour two 8-inch round or square pans or an oblong 13 x 9 1/2 x 2-inch pan.
3
Beat egg whites until frothy. Gradually beat in 1/3 cup sugar.
4
Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mashed bananas, half the buttermilk and flavoring. Beat 1 minute on medium speed of mixer or 150 strokes by hand. Scrape sides and bottom of bowl constantly. Fold in nuts.
5
Fold in meringue.
6
Pour into prepared pans.
7
Bake layers 30 to 35 minutes; oblong 40 to 45 minutes. Cool. Frost with whipped cream or fluffy white icing.

1340

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 eggs, separated, 1 1/3 c. sugar, 2 c. sifted flour, 1 tsp. baking powder, and more.

Yes, Banana Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Chiffon Cake

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