Monday, June 10, 2013

Banana Chiffon Cake

If you're like me then you love banana bread.  Well, now you can have that delicious banana taste in cake form.  Yay!

Yield: 12 servings


  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 1/2 ripe bananas, mashed
  • 1/3 cup oil
  • 1/3 cup water
  • 5 eggs, separated
  • 1 tsp vanilla extract
  • Chocolate frosting


  1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Add the mashed bananas, oil, water, egg yolks, and vanilla.  Mix well.
  2. In a separate bowl, whip the egg whites on high until stiff peaks form.  Gently fold into the batter.
  3. Pour cake batter into an ungreased 9.5" tube pan.   Bakt at 325°F for 55-65 minutes, until the cake springs back when gently pressed.
  4. Cool completely inverted on a wire rack.  Remove from the pan.
  5. Frost the sides and top with chocolate frosting.  Using the back of a teaspoon, drag radially across the top of the cake to form the patter in the picture.  Do the same on the side.

Adapted from Taste of Home.

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