Banana Chiffon Cake


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

Prep Time:
20 mins
Cook Time:
55 mins
Additional Time:
20 mins
Total Time:
1 hr 35 mins
16 servings


  • 1 ½ cups all-purpose flour

  • 1 ¼ cups white sugar, divided

  • 2 ½ teaspoons baking powder

  • 1 teaspoon salt

  • 6 eggs, separated, divided

  • ¾ cup water

  • ½ cup vegetable oil

  • 1 teaspoon vanilla extract

  • ½ teaspoon cream of tartar

  • 2 bananas, mashed


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

  2. 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.

  3. 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.

  4. 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 (per serving)

205 Calories
9g Fat
28g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 205
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 8%
Cholesterol 70mg 23%
Sodium 249mg 11%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Total Sugars 18g
Protein 4g
Vitamin C 1mg 7%
Calcium 55mg 4%
Iron 1mg 6%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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