Banana Chiffon Cake

Wondering how to use ripe bananas? Try this easy homemade Banana Chiffon Cake. It’s light and moist with a simple powdered sugar glaze.

Chiffon cakes are some of the lightest cakes, perfect for after a savory dinner. Although lemon chiffon cake is a classic, you can also try banana!

slice of Banana Chiffon Cake on a spatula

What is chiffon cake?

Chiffon cake uses traditional ingredients such as eggs, flour, sugar, baking powder, oil and flavoring. The light texture comes from whipping the egg whites separately from the other ingredients, then folding in the fluffy egg whites the remaining batter. This creates a light texture similar to sponge cake.

What does chiffon cake taste like?

Chiffon cakes tend to not only be lighter in texture but also in flavor. Because they don’t have butter, the flavor is not as rich as some butter cakes. This makes chiffon cakes great for adding other flavors to such as fruit extracts, fresh fruit or fillings.

Banana Chiffon Cake on a plate

Is chiffon cake the same as angel food?

Although chiffon cakes and angel food cakes are baked in the same type of pan and have a similar texture, chiffon cakes contain fat and egg yolks which angel food cakes do not have.

Angel food cakes are a lot of sugar, egg whites and air. Chiffon cakes have much more yolks and oil.

How to Make Chiffon Cake

  • Preheat the oven to 350º Fahrenheit.
  • Sift together the flour, ¾ cup sugar, baking powder and salt in a medium bowl. Set aside.
  • In a large bowl, use a hand mixer to mix together the egg yolks (you’ll use the whites later), water, oil and vanilla. Beat until smooth.
  • Mix the flour mixture into the egg yolk mixture and mix just until combined.
  • Add the mashed bananas and mix again just until combined.
  • In a separate clean bowl, beat the egg whites and cream of tartar together using a high speed hand mixer (or stand mixer) until soft peaks form.
  • Add the remaining ½ cup sugar, then continue beating until stiff peaks form. This will take 3-5 minutes total to whip the egg whites.
  • Fold the egg whites into the banana cake batter. Continue gently folding the egg whites in until the batter looks evenly mixed.
  • Pour the batter into an ungreased 10” tube pan.
  • Bake in the preheated oven for 55 minutes or until the cake springs back when you touch it.
  • Immediately invert the pan and let it rest upside down on 3-4 glasses. I usually put 3 glasses around the outside and one in the center. If it is a 2-piece angel food cake pan, the bottom may start to come loose so the middle cup helps hold it together until cool.
  • Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake. Put the cake on a plate and serve.
Banana Chiffon Cake with drizzle on a cake plate

Can I bake a chiffon cake in a normal pan?

Yes! Although traditionally they are cooked in tube pans, you can cook them in regular cake pans. If you use a tube pan, don’t grease the pan. If you use a regular baking pan, grease the bottom of the pan only so the cake can climb up the sides, creating the best fluffy texture.

How do I know if my chiffon cake is cooked?

The top of the cake should look golden brown and dry, but not too overdone. The top should feel firm to the touch and spring back after touching it.

Why do chiffon cakes sink after baking?

There are a few things to try to ensure this does not happen:

  • Make sure the pan is completely free of any grease.
  • Whip the eggs until they are stiff and fluffy. This is necessary so that the cake keeps its structure.
  • Make sure the cake is fully done before turning it upside down.
  • Cool the cake upside down.
cutting a Banana Chiffon Cake slice

How long does chiffon cake stay fresh?

Chiffon cake is best eaten within 24 hours after baking. However, you can wrap any leftovers well in plastic wrap and store it at room temperature for 4-5 days.

Can you freeze chiffon cake?

Yes! Chiffon cakes should freeze well. Wrap them in plastic wrap and place in an airtight container. When you want to serve the cake, allow it to defrost until the cake is at room temperature before opening the container. This will help prevent the cake from drying out.

Other Banana Cake Recipes to Enjoy

Banana Chiffon Cake with drizzle on a cake plate
Banana Chiffon Cake with drizzle on a cake plate

Banana Chiffon Cake

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Wondering how to use ripe bananas? Try this easy homemade Banana Chiffon Cake. It's light and moist with a simple powdered sugar glaze.
Servings 12
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients
 

  • 1 ½ cups all-purpose flour 195 grams
  • 1 ¼ cups sugar (divided) 250 grams
  • 2 ½ teaspoons baking powder 7 grams
  • 1 teaspoon salt 6 grams
  • 6 large eggs (separated)
  • ¾ cup water 6 ounces
  • ½ cup vegetable oil 4 ounces
  • 1 teaspoon vanilla extract 4 grams
  • 2 ripe bananas (mashed) 218 grams, a little less than 1 cup of mashed banana
  • ½ teaspoon cream of tartar

For the glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions
 

  • Preheat the oven to 350º Fahrenheit.
  • Sift together the flour, ¾ cup sugar, baking powder and salt in a medium bowl.
  • In a large bowl, use a hand mixer to mix together the egg yolks (you'll use the whites later), water, oil and vanilla. Beat until smooth.
  • Mix the flour mixture into the egg yolk mixture and mix just until combined.
  • Add the mashed bananas and mix again just until combined.
  • In a separate clean bowl, beat the egg whites and cream of tartar together using a high speed hand mixer (or stand mixer) until soft peaks form.
  • Add the remaining ½ cup sugar, then continue beating until stiff peaks form. This will take 3-5 minutes total to whip the egg whites.
  • Fold the egg whites into the banana cake batter. Continue gently folding the egg whites in until the batter looks evenly mixed.
  • Pour the batter into an ungreased 10” tube pan.
  • Bake in the preheated oven for 55 minutes or until the cake springs back when you touch it.
  • Immediately invert the pan and let it rest upside down on 3-4 glasses. I usually put 3 glasses around the outside and one in the center. If it is a 2-piece angel food cake pan, the bottom may start to come loose so the middle cup helps hold it together until cool.
  • Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
  • Remove the cake to a plate.
  • To make the glaze, whisk together the sugar, vanilla extract and heavy cream. Add additional heavy cream to get desired drizzling consistency.
  • Drizzle the cooled cake with the glaze.
  • Store in an airtight container at room temperature.

Notes

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 324kcal | Carbohydrates: 48g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 238mg | Potassium: 231mg | Fiber: 1g | Sugar: 33g | Vitamin A: 202IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 324
Keyword banana cake, easy fruit cake, homemade cake recipe

Recipe Source Allrecipes.com

About Julie Clark

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