Banana chiffon cake

Banana chiffon cake

Chiffon cakes are the best cakes.

They are, seriously.

They’re light, they’re fluffy, they’re not too sweet, and (unlike sponge cakes) I can actually bake them. They’re so lovely and have the nicest texture.

Banana chiffon cake

I’m struggling with too many bananas again, and this one happened because I didn’t want to bake a normal banana cake. I really really wanted chiffon cake. But then I wanted to use some bananas…

Banana chiffon cake

Best solution: combine the two. A quick search later and I found a recipe. If you’ve made chiffon cakes before, it’s pretty much the same – just with the inclusion of mashed banana.

The end result wasn’t quite as light as other chiffons because of the mashed banana, but it was still pretty good and a nice change from a regular banana cake.

Banana chiffon cake

Also, if anyone is wondering about the coloured sugar balls – they came all the way from France (a present from the always lovely Dany). I’m told that they just came from the supermarket, because why wouldn’t a supermarket sell cute coloured sugar balls? Oh France.

Banana chiffon cake

Rating: 41

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 8

Banana chiffon cake


    Part A
  • 5 egg yolks
  • 50g caster sugar
  • A pinch of salt
  • 100g mashed banana (about 2 bananas)
  • 60g vegetable oil
  • 80g plain flour
  • 30g corn flour
  • 1/2 tsp baking powder (sift together)
  • Part B
  • 4 egg whites
  • 50g icing sugar
  • 1/8 tsp cream of tartar


  1. Preheat oven to 175°C.
  2. Part A
  3. In an electric mixer, beat together the egg yolks, sugar, and salt at high speed until the mixture is pale and fluffy.
  4. Add the mashed banana, oil and mix to combine.
  5. Sift together the plain flour, corn flour and baking powder.
  6. Add to the banana mixture and mix to just combine.
  7. Part B
  8. With clean beaters, whisk the egg whites, cream of tartar and icing sugar to stiff peaks.
  9. Using a large metal spoon, add a large spoonful of the egg white mixture to the banana mixture and gently fold in.
  10. Add the rest of the egg whites to the banana mixture and gently fold in until it is all combined.
  11. Pour into an ungreased chiffon / tube pan and bake in the oven for about 25-30 minutes (I'd recommend checking on it after 20 minutes). It's ready when the top springs back when you lightly press it and a skewer comes out clean.
  12. Allow to cool for five minutes and then turn the cake pan over to finish cooling completely. Some people like to do his by placing it over a bottle, but I just turned it over on a wire rack so there was some airflow underneath. When completely cool, run a knife around the edge of the cake to release it from the tin.