Banana Chiffon Cake

This banana chiffon cake recipe produces a moist, soft, and flavorful cake. Use very ripe bananas and one cup sugar for the best and lightest taste.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 205 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 bananas, mashed
• 6 eggs, separated, divided
• 1.5 cups all-purpose flour
• 0.5 cup vegetable oil
• 0.75 cup water
• 0.5 teaspoon cream of tartar
• 1.25 cups white sugar, divided
• 2.5 teaspoons baking powder

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate; cool. Run a table knife around the edges to loosen edges of cake; remove pan.

Step 3

Sift flour, ½ cup plus 2 tablespoons sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract; beat until smooth.

Step 4

Beat egg whites and cream of tartar together in a glass, metal, or ceramic bowl bowl using an electric mixer until soft peaks form; continue beating until stiff and shiny peaks form. Add remaining ½ cup plus 2 tablespoons sugar; 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.