Banana Chiffon Cake

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This Banana chiffon cake recipe is made of frozen overripe bananas. Moist, fluffy, and packed of banana flavor. A banana sponge cake to enjoy for breakfast, snack, or dessert.

Prep Time20

Cook Time50

cooling20

Total Time1 30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Banana Chiffon cake, The Best banana chiffon cake

Servings:

Calories: 166kcal

Author: Maricel

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

US Customary - metric

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.

Video

Notes

Avoid mixing vigorously or overmixing the cake batter. You don’t want the gluten to develop and incorporate too many big air bubbles.

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.

(Depending on your oven). It’s done when the inserted toothpick or cake tester comes out clean.

Immediately and carefully invert the pan with the cake onto a bottle once done baking and cool completely. Otherwise, it will shrink and becomes dense.

Nutrition