Banana Chiffon Cake


  • 1 ½ cups all purpose flour
  • 1 ¼ cups sugar (divided)
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 6 large eggs (separated)
  • ¾ cup water
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • 2 ripe bananas (mashed)


  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream


  • Preheat the oven to 350º Fahrenheit.
  • Sift together the flour, ¾ cup sugar, baking powder and salt in a large bowl.
  • Add the egg yolks, water, oil and vanilla. Beat until smooth.
  • In a separate clean bowl, beat the egg white and cream of tartar together using a high speed hand mixer until soft peaks form. Then continue beating until stiff peaks form.
  • Add the remaining ½ cup sugar and beat until it is mixed in.
  • Add the egg yolk mixture and bananas into the egg white mixture.
  • Mix just until blended.
  • Pour the batter into an ungreased 10” tube pan.
  • Bake in the oven for 55-65 minutes or until the cake springs back when you touch it.
  • Immediately invert the pan and let it rest upside down on three glasses.
  • Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
  • Remove the cake to a plate.
  • To make the glaze, whisk together the sugar, vanilla extract and heavy cream. Add additional heavy cream to get desired drizzling consistency.
  • Drizzle the cooled cake with the glaze.
  • Store in an airtight container at room temperature.

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