Banana Chiffon Cake

I must be in a baking mood.  Three chiffon cakes in two weeks is not like me at all.

This time I attempted banana chiffon cake.

Banana Chiffon Cake  (Just ignore those patches)

Banana Chiffon Cake
(Just ignore those patches on top)

Could have been lighter (Yes, I realise that 'light' and 'banana cake' don't go together!)

Could have been lighter
(Yes, I realise that ‘light’ and ‘banana cake’ don’t go together!)


  • 2 1/2 cups plain flour
  • 1 1/2 cups sugar
  • 1 1/2 tbps. baking powder
  • 1 tsp. salt
  • 1 cup mashed ripe banana
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 5 egg yolks
  • 6 egg whites
  • 1 tsp. pure vanilla extract


1. In a large bowl, combine plain flour, sugar, baking powder and salt

2. In another bowl, combine mashed banana, vegetable oil, water, egg yolks and vanilla extract.

3. Make well in first bowl, pour contents of second bowl into the first. Beat until smooth.

4. Beat egg whites until stiff peaks. Fold gently into the batter.

5. Pour into an ungreased 25-cm (10-inch) chiffon cake tin and bake at 160C for 70 minutes.

6. Remove from oven and turn upside down immediately, resting on some kind of support. (I used a large funnel.) Leave to cool. This can take over an hour.

7. Remove cake from pan and enjoy.



About yewnique

I am a Malaysian-born woman who is married to an Australian and now live in Melbourne, Australia. I am a mother to four children. I home school. I like reading, writing, and cooking -- not necessarily in that order. I care about grammar and spelling, but am nonchalant about the Oxford Comma. I try to follow Christ's teachings.

Posted on Saturday, November 16th, 2013, in Cooking, Food, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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