Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Very quick and easy to make, and has a great outcome. It is a very moist, soft, and flavorful cake.

Recipe Summary

20 mins
55 mins
20 mins
1 hr 35 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.

  • Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and 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.

  • Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.

Cook's Notes:

Use very ripe bananas for best taste. After mashing bananas, use immediately or the bananas will brown and color the cake.

Use 1 cup sugar instead of 1 1/4 cups for a lighter taste.

Nutrition Facts

205 calories; protein 3.7g; carbohydrates 28.4g; fat 8.9g; cholesterol 69.8mg; sodium 248.6mg. Full Nutrition