Banana Chiffon Cake

Lisa_Roy's Note:

SvenDen- Here are some banana recipes from my grandmother (including one for pudding)

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 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
• ½ cup walnuts , chopped

Directions:

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

Reviews

[*Elaine*]

This cake is very tender and moist. It is a great way to use up those ripe bananas. ***1 cup mashed bananas=2-3 medium bananas*** Also, this is an 8-inch layer cake, so the recipe makes about 12-16 servings. GREAT with cream cheese frosting (8-oz. cream cheese, 1/2 cup butter, 1 lb. powdered sugar, and 1 tsp. vanilla- beat on high until light and fluffy).

[Chef Merbel]

This is truely a nice banana cake. I had only one banana and used lemon flavouring it was delicious and the texture was light and moist too. i also used self raising flour and added 1 tsp soda, 1tsp baking powder since you did not specify the type of flour to use. i will make it again but with less sugar because for me its too sweet. Thanks for sharing

[japancook]

This was a really delicious cake. Mine got done sooner, after about 25 minutes, but I was using a 9-inch pan size. It didn't rise very high and seemed to flatten out a little after it cooled, but I might have stirred it a little too much or something. I will definitely make this again. It's a keeper.