Banana Chiffon Cake a light, fluffy cake with tender bite and rich banana flavor.
Use up your ripe bananas with this easy homemade cake recipe that’s perfect for snacking or for celebrating!
What is chiffon cake?
Chiffon cake was originally invented by a baker to the Hollywood stars. The baker kept the revolutionary recipe secret for many years before finally sharing the recipe for an orange chiffon version in the 1940s. This glamorous secret chiffon cake recipe kept him very busy and very wealthy because it’s just that delicious!
Achieved by combining the whipped egg whites of an angel food cake and the beaten egg yolks of sponge cake with canola oil, instead of butter, makes for a light and airy cake with incredible tenderness and rich flavor.
With an impressive height and a delicious flavor chiffon cakes are substantially less sweet and have a bit more heft to them than angel food cakes.
Although glamorous, with the right tools, and properly whipped egg whites, chiffon cakes are actually very easy to make. And this simple version with ripe banana has just the right amount of sweet banana flavor.
- Tube pan – In order for this cake to rise and bake correctly it is essential to use the right type of tube pan. A nice tall, straight-edged uncoated pan with removable bottom and tripod feet is best. This will allow the pan to hold cake upside down so it retains height while cooling. DO NOT use a nonstick cake pan because the batter can not cling to the pan while baking and it will result in a squatty, dense, collapsed cake. To make a chiffon cake without a tube pan in a pinch you can also learn how to make your own DIY tube pan.
- Stand mixer or hand mixer – for easily beating egg whites.
- Ripe bananas – adds the right amount of moisture and a hint of banana flavor to this cake. Another perfect was to make use of ripe bananas and prevent food waste like Banana Bread, Strawberry Banana Muffins, Bananas Fosters Egg Rolls, Coconut Banana Pancakes.
- Eggs – whites and yolks separated. Separate whites and yolks immediately after taking them out of the refrigerator as they separate more easily when cold.
- Canola oil – in place of butter makes for a lighter cake with softer chew.
- Lemon – lemon juice is used in place of cream of tartar to help the egg whites come to stiff peaks. The remainder of lemon juice is used in the lemon glaze. Cream of tartar can be used in the egg whites and you can substitute cream, milk, or even mashed banana in place of lemon juice in the glaze.
- Dark rum – is used for it’s tropical bite and aroma. Vanilla extract can be substituted.
- All purpose flour
- Granulated sugar
- Baking powder
- Confectioners sugar
Step by step instructions
- Ensure egg whites are completely free of any yolk as even the tiniest drop can inhibit them from properly whipping. Then allow egg whites to come to room temperature for 30 minutes. Using clean, dry, non-plastic beaters and mixing bowl beat on low speed until foamy. Then, add 2 teaspoons lemon juice increase speed to medium high and beat egg whites to stiff peaks. When properly beat to stiff peaks egg whites will be smooth and glossy and stand straight up, which may take upwards of 3-5 minutes.
- In a large mixing bowl whisk flour, granulated sugar, baking powder and salt.
- In a smaller bowl mash bananas then add egg yolks, oil, cool water and rum.
- Combine banana mixture with dry ingredients and whisk until light and smooth, at least 1 minute.
- Slowly pour banana mixture over the beaten egg whites and gently fold until just combined. Do not overmix.
- Pour into ungreased tube pan.
- Bake banana chiffon cake 55 minutes or until the top slightly springs back when you press it and a toothpick inserted in the top comes out clean.
- Invert pan onto legs and cool cake at least 45 minutes.
- Once cool reinvert pan and carefully run a knife around the edge of the pan just to release the banana chiffon cake, then turn over onto cake plate.
- Cut along base and remove it in the same way.
- Combine remaining lemon juice and zest with confectioner’s sugar and glaze cooled banana chiffon cake with lemon icing.
- Cut with a long serrated knife for clean slices.
- Add more glaze if desired and serve.
How to decorate
Chiffon cakes are so versatile and can be decorated in many ways. Leave naked, top with edible flowers or serve with lemon glaze. Dollop with whipped cream and strawberries, like strawberry shortcake. Or frost with chocolate frosting or even a fluffy whipped frosting.
How to store
Chiffon cake is best eaten fresh but will retain its fluffy texture for up to three days at room temperature and up to three months frozen. Allow cake to cool completely then wrap tightly with plastic wrap and store at room temperature. Or slice and wrap individual slices tightly with plastic wrap and aluminum foil then freeze for up to three months, defrosting slices in the refrigerator overnight or at room temperature in about an hour. Alternately the whole cake can be baked, cooled and frozen but will require longer to defrost.
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 medium banana ripe
- 1/2 cup canola oil
- 7 large eggs
- 1 small lemon zested and juiced
- 1 teaspoon dark rum or vanilla extract
- 1/2 cup confectioner’s sugar
- Preheat oven to 350 degrees F.
- Immediately when the eggs are removed from the refrigerator, separate the whites and the yolks, placing the yolks into a medium bowl and the whites into your stand mixerbowl or another large bowl for beating. Let the whites sit on the counter until they come to room temperature, no longer than 30 minutes.
- Beat the room temperature egg whites on low speed until foamy. Then, add 2 teaspoons lemon juice and beat on medium or medium high until the whites are smooth and glossy and stand straight up ‘stiff peaks’. This may take upwards of 3-5 minutes, but be careful not to overmix.
- Meanwhile, in a large mixing bowl whisk together flour, sugar, baking powder, and salt.
- Add ripe banana to the egg yolks and mash. Mix in oil, 3/4 cup cold water and dark rum.
- Pour banana mixture into the dry ingredients and whisk until light and smooth, at least 1 minute.
- Slowly pour banana mixture over the beaten egg whites and gently fold until just combined, being careful not to overmix.
- Pour into ungreased 10″ tube pan with removable bottom and legs. Bake 55 minutes or until the top slightly springs back when you press it and a toothpick inserted in the top comes out clean.
- Invert pan onto legs and cool at least 45 minutes before reinverting pan. Then, carefully run a knife around the edge of the pan just to release the cake and turn onto cake plate. Remove the top in the same way.
- Glaze with lemon icing (or substitite dark rum for the lemon juice for a spiced rum icing), slice with a long serrated knife and serve.
Lemon Glaze Icing
- Meanwhile make the lemon glaze icing. Whisk lemon zest, remaining 1 tablespoon lemon juice and 1/2 cup confectioner’s sugar until smooth.
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