Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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 :)

Ingredients Nutrition

Directions

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

Nice light banana cake, the tin I used wasnt big enough for all the mixture so I used a round tin for the leftover mix and got 2 cakes! I served with sliced bananas and a dollop of whipped cream. Thanks for sharing.

Evie* December 06, 2002

Was a really good cake but not really a chiffon texture - not really sure if that's even possible when using real bananas. So in terms of taste: 5 stars, but 4 stars in terms of it being a "chiffon".

MissyIffy April 18, 2010

This was the most horrible experience I have ever had with making a chiffon cake. The cake did not completely cook after I baked it for 55 minutes to an hour, it was all mushy near the center. Diane

dmaher July 02, 2009