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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.
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".
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
I love chiffon (sponge) cakes, so this I had to try! I had some over-ripe bananas and lots of eggs so this sounded perfect. I used 6 large eggs for the yokes and whites and it was just fine for the cake. I added the lemon juice, but think next time, I'll try vanilla instead. I tried half my cake with the whipped cream and half with vanilla ice cream and the cake with the ice cream is the bomb! I think this would be fun to drizzle a carmel, chocolate or peanut butter sauce on when serving. Thank goodness for grandma's saving old recipes!