Banana Chiffon Cake

2 Eggs, separated
1 1/3 c Sugar
2 c All purpose flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1/3 c Oil
1 c Mashed ripe bananas
2/3 c Buttermilk
1 ts Vanilla extract
1/2 c Chopped nuts
Whipped cream
Sliced bananas, for garnish

Grease two 8-in round pans well and dust with flour. Beat egg whites until frothy. Gradually beat in 1/3 c of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mased bananas, half of buttermilk and vanilla extract. Beat 1 minute at medium speed on mixer. Scrape sides and bottom of bowl constantly. Add remaining buttermilk and egg yolks. Beat 1 more minute. Fold in beaten egg whites. Fold nuts in gently. Pour into prepared pans. Bake in a 350 degree oven for 30-35 minutes. Cool. Frost with whipped cream. Decorate with sliced bananas.

Banana Chiffon Cake printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.