Banana Chiffon Cake Recipe

Name: Banana Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 cups white sugar, divided; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 6 eggs, separated, divided; 3/4 cup water; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; 2 bananas, mashed

Servings: persons

1 1/2 cups all-purpose flour
1 1/4 cups white sugar, divided
2 1/2 teaspoons baking powder
1 teaspoon salt
6 eggs, separated, divided
3/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
2 bananas, mashed

1
Preheat oven to 350 degrees F (175 degrees C).
2
Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.
3
Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.
4
Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.

939

kcal

Calories

Fat

111

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 10 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 1/4 cups white sugar, divided, 2 1/2 teaspoons baking powder, 1 teaspoon salt, 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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