Make the best Banana Chiffon Cake recipe made of frozen overripe bananas. Moist, fluffy, and packed with banana flavor. Delicious Banana cake to enjoy for breakfast, snack, or dessert!
Banana Chiffon Cake Ingredients
For the Dry Ingredients:
All-purpose flour or cake flour
Cornstarch – to improve the texture of banana chiffon cake. Makes it more tender and extra soft.
Baking powder- will help the banana chiffon cake to rise and make it fluffier.
Salt– to add flavor
For the Wet Ingredients:
Banana (2 medium-sized bananas)- this recipe calls for overripe or frozen overripe bananas. It can be substituted with ripe or slightly ripe bananas. However, an overripe banana is sweeter than a slightly ripe banana.
Lemon juice – to prevent bananas from browning.
Oil – vegetable oil, canola oil, olive oil, or cooking oil to make the cake moist.
Egg yolks– to add richness and structure to the cake
Sugar– granulated sugar. Less sugar is needed for this recipe because each overripe banana contains about 13g of sugar.
Milk – 2% milk, evaporated milk, or full-fat milk.
Pure Vanilla extract– to enhance the flavor of banana chiffon cake. To intensify the banana flavor substitute with banana extract.
For the Meringue
Eggwhites– properly whipped eggwhites make the banana chiffon cake light and fluffy.
Vinegar– substitute with lemon juice or a pinch of tartar to stabilize the eggwhites while beating
Sugar– this will make a glossy meringue to hold its shape from medium to stiff peaks.
How to make Banana Chiffon Cake
For the Dry Ingredients:
Measure and sift all the dry ingredients together: All-purpose flour, cornstarch, baking powder, and salt.
For The Wet ingredients:
If using frozen bananas, thaw or microwave for a few seconds. Add the lemon juice to prevent it from browning. Then add the oil and emulsify using a food processor, blender, or immersion blender. Add the egg yolks and sugar and continue emulsifying until light and smooth. Switch to whisk, add the milk and vanilla. Mix until well blended.
Make the cake batter
Add the dry ingredients to the wet ingredients in 3 to 4 additions. Gently mix until well incorporated and smooth. Avoid mixing vigorously or overmixing the cake batter. You don’t want the gluten to develop and incorporate too many big air bubbles.
Make the Meringue
In a bowl of a stand mixer with the egg whites, add vinegar or lemon juice. Make sure the bowl and the whisk attachment are grease-free. Beat on high speed. Add the sugar gradually when it starts to foam up. Beat until glossy and it holds its shape. Between medium to stiff peaks.
Combine the cake batter and meringue
Add about a cup of meringue to the cake batter, and mix gently until blended. This will make the batter easily fold in and incorporate into the meringue. Now, fold in the rest of the meringue in 3 to 4 additions until no streaks of banana chiffon cake batter.
Pour into an ungreased baking pan
Make sure not to grease the baking pan and use a removable bottom tube pan. You need the banana chiffon cake something to cling on while baking and cooling. If you don’t have a removable tube pan, just grease the bottom of the pan or line it with parchment paper.
Pour the banana cake batter into the ungreased tube pan. Use a cake tester or skewer and swirl the cake batter to even out and remove air pockets. Then tap or drop the tube pan with the batter a few inches from the counter to knock out big air bubbles.
Bake the Banana Chiffon Cake
Slide in the middle rack center of the oven and bake in a preheated oven at 325F to 335F for about 45 to 50 minutes(depending on your oven). It’s done when the inserted toothpick or cake tester comes out clean.
Cooling the Banana Chiffon Cake
Once done, remove the cake from the oven and immediately invert the cake in a tube pan onto a bottle (shown below) to cool completely. Otherwise, it will shrink and become dense.
Removing from the Tube Pan
Run a cake spatula around inside the tube pan to loosen the cake. For the middle, I use a cake tester or skewer to loosen the cake. Invert to remove the pan and then run the spatula in the bottom plate to remove it. Dust with powdered sugar or top with whipped cream and slices of fresh bananas if desired. Slice and serve with coffee or tea.
Serving. Place on a cake server. Dust with powdered sugar or top with whipped cream and slices of fresh bananas, if desired. Slice and serve it with coffee or tea.
Frostings for Banana Chiffon Cake
It’s delicious to frost with my Italian Meringue then add banana extract, or try it with my Chocolate ganache made of cocoa powder. You can also try the Cream Cheese Frosting I made for Banana Bundt Cake.
More Chiffon Cake Recipes
Mango Swiss Roll Cake – This roll cake is made of mango chiffon or sponge cake
Storing the Banana Chiffon Cake
Can be stored in a cool dry place for a few hours after baking then store in the fridge in a sealed container for up to 3 days. Freeze for up to 2 months in a sealed container.
Banana Chiffon Cake
Watch How to Make It
Equipment
- Tube pan ungreased
Ingredients
Dry ingredients:
- 200 g all-purpose flour
- 1 tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp salt
Wet ingredients
- ½ cup overripe bananas 2 medium-sized bananas
- 2 tsp lemon juice
- ½ cup vegetable oil
- 5 large egg yolks
- ¼ cup sugar
- ½ cup milk
- 1 tsp pure vanilla extract or sub with banana extract
Meringue Ingredients:
- 5 large egg whites
- ½ tsp white vinegar
- ⅔ cup granulated sugar
Instructions
- For the Dry Ingredients:Measure and sift all the dry ingredients together: All-purpose flour, cornstarch, baking powder, and salt.
- For The Wet ingredients:If using frozen bananas, thaw or microwave for a few seconds. Add the lemon juice to prevent it from browning. Then add the oil and emulsify using a food processor, blender, or immersion blender. Add the egg yolks and sugar and continue emulsifying until light and smooth. Switch to whisk, add the milk and vanilla. Mix until well blended.
- Make the cake batter. Add the dry ingredients to the wet ingredients in 3 to 4 additions. Gently mix until well incorporated and smooth.
- Make the Meringue. In a bowl of a stand mixer with the egg whites, add vinegar or lemon juice. Make sure the bowl and the whisk attachment are grease-free. Beat on high speed. Add the sugar gradually when it starts to foam up. Beat until glossy and it holds its shape. Between medium to stiff peaks.
- Combine the cake batter and meringue. Add about a cup of meringue to the cake batter, and mix gently until blended. This will make the batter easily fold in and incorporate into the meringue. Now, fold in the rest of the meringue in 3 to 4 additions until no streaks of banana chiffon cake batter.
- Pour the banana cake batter into the ungreased tube pan. Use a cake tester or skewer and swirl the cake batter to even out and remove air pockets. Then tap or drop the tube pan with the batter a few inches from the counter to knock out big air bubbles.
- Bake. Slide in the middle rack center of the oven and bake in a preheated oven at 325F to 335F for about 45 to 50 minutes(depending on your oven). It’s done when the inserted toothpick or cake tester comes out clean.
- Cooling the Banana Chiffon Cake. Once done, remove the cake from the oven. Immediately and carefully invert the pan with the cake onto a bottle (shown below) to cool completely. Otherwise, it will shrink and becomes dense.
- Removing from the Tube Pan. Run a cake spatula around inside the tube pan to loosen the cake. For the middle, I use a cake tester or skewer to loosen the cake. Invert to remove the pan and then run the spatula in the bottom plate to remove it.
- Serving. Place on a cake server. Dust with powdered sugar or top with whipped cream and slices of fresh bananas, if desired. Slice and serve with coffee or tea.
