Banana Chiffon Recipes

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BANANA CHIFFON CAKE



Banana Chiffon Cake image

"Simple yet delicious desserts were my Aunt Allie's specialty," notes Nancy Horsburgh of Everett, Ontario. "This cake was one of her best."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 10

5 eggs, separated
2-1/4 cups cake flour
1-1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
1/3 cup water
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 medium)
Chocolate frosting or frosting of your choice

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto serving plate; frost top and sides.

Nutrition Facts : Calories 292 calories, Fat 8g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 324mg sodium, Carbohydrate 50g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA CHIFFON CAKE



Banana Chiffon Cake image

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

Provided by Althea Rivers

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h35m

Yield 16

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 28.4 g, Cholesterol 69.8 mg, Fat 8.9 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 248.6 mg, Sugar 17.6 g

BUTTERMILK BANANA CHIFFON CAKE



Buttermilk Banana Chiffon Cake image

Make and share this Buttermilk Banana Chiffon Cake recipe from Food.com.

Provided by Lisa_Roy

Categories     Dessert

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 11

2 eggs, separated
1 1/3 cups sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/3 cup oil
1 cup banana, mashed (very ripe)
2/3 cup buttermilk
1/2 cup walnuts, chopped

Steps:

  • Grease two (2) 8-inch round pans well and dust with flour.
  • Beat egg whites until fluffy.
  • Gradually beat in 1/3 cup of sugar.
  • Beat until very stiff and glossy.
  • In another bowl stir remaining sugar, flour, baking powder, soda and salt.
  • Add oil, bananas, half of buttermilk and vanilla.
  • Mix well for 1 minute at medium speed on mixer.
  • Add remaining buttermilk and egg yolks.
  • Beat another minute. Fold in beaten egg whites and nuts.
  • Pour in prepared pans.
  • Bake at 350°F for 30-35 minutes.
  • Frost with cream cheese frosting.

BANANA CHIFFON CAKE



Banana Chiffon Cake image

This is light, airy and delicately textured. This recipe is from my grandmom's recipe box and is cut from a cardboard box...don't know from what product though...no brand names mentioned :)

Provided by Karen..

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 10

2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup oil
1/2 cup egg yolk (6 to 8)
1 cup mashed ripe banana
1 tablespoon lemon juice
1/2 teaspoon cream of tartar
1 cup egg white (6 to 8)

Steps:

  • Preheat oven to 350*.
  • Sift flour, sugar, baking powder and salt into a mixing bowl.
  • Make a well in dry ingredients and add oil, egg yolks, bananas and lemon juice.
  • Beat until smooth.
  • Add cream of tartar to egg whites in a large mixing bowl.
  • Beat until stiff peaks form, do not underbeat.
  • Gradually and gently fold banana mixture into stiff whites until just blended, do not stir!
  • Pour into an ungreased 10 inch tube pan and bake 40- 50 minutes, or until a tester comes out clean and dry.
  • When cake is completely cool, remove from pan.

Nutrition Facts : Calories 308.4, Fat 12.1, SaturatedFat 2.2, Cholesterol 124.9, Sodium 323.6, Carbohydrate 44.7, Fiber 0.9, Sugar 26.8, Protein 6.1

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