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Rate

5 from 4 votes

Made with ripe bananas with no artificial flavoring added, this soft and fluffy Banana Chiffon Cake has a very nice natural banana fragrance.

Chiffon Cakes

Chiffon cake is one of the most popular cakes in the world. It has a light and fluffy texture that makes it perfect for any occasion. This type of cake can be made using various flavours, such as vanilla or chocolate. This banana chiffon cake uses real bananas and no artificial flavouring is used,

Related recipes: Looking for a decadent chocolate chiffon cake recipe? Look no further than our Rich Chocolate Chiffon Cake Recipe.

CHINESE VERSION: 松软香蕉戚风蛋糕 (无添加香精)

Banana Chiffon Cake without artificial flavouring
 

Soft Fluffy Banana Chiffon Cake (No artificial flavoring) | MyKitchen101en

Yield: 12 slices

Ingredients for Banana Chiffon Cake:

  • 5 egg yolks (grade A/size: L, room temperature)
  • ⅓ tsp salt
  • 50 g fine granulated sugar
  • 240 g ripe bananas
  • 100 g corn oil (or other vegetable oil)
  • 190 g low protein flour (cake flour)
  • ¼ tsp baking soda/sodium bicarbonate

Ingredients for meringue:

  • 5 egg whites (grade A/size: L, room temperature)
  • ¼ tsp cream of tartar
  • 90 g fine granulated sugar

Instructions:

1 Mash bananas with a fork, set aside.

Banana Chiffon Cake without artificial flavouring
 

2 Sift together low protein flour and baking soda, mix well.

Banana Chiffon Cake without artificial flavouring

3 Add in a tray of water (about 2 cups) in the oven, preheat oven to 160°C/320°F.

Banana Chiffon Cake without artificial flavouring
 

4 In a clean mixing bowl, whisk egg whites on low speed until foamy. Add in cream of tartar, whisk until small bubbles are formed. Add in fine sugar gradually, whisk on low speed until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)

Banana Chiffon Cake without artificial flavouring

5 Combine mashed bananas, salt, sugar and egg yolks, mix well. Add in corn oil, mix until combined. Sift in flour, mix until just combined (do not overmix).

Banana Chiffon Cake without artificial flavouring

6 Add meringue into batter in 4 batches, mix gently using balloon whisk.

Banana Chiffon Cake without artificial flavouring

7 Fold gently until well mixed with spatula.

Banana Chiffon Cake without artificial flavouring

8 Tap mixing bowl on countertop for a few times to burst large bubbles, then pour batter into 22-cm loose base tube pan (do not grease), tap tube pan gently again on countertop for a few times.

Banana Chiffon Cake without artificial flavouring

9 Put into preheated oven, bake at 160°C/320°F for 45 minutes, then at 180°C/355°F for another 10-15 minutes, until the top is golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)

Banana Chiffon Cake without artificial flavouring

10 Turn the pan upside down onto a wire rack (at least 6″ from the countertop), set aside until fully cooled.

Banana Chiffon Cake without artificial flavouring

11 Unmould the Banana Chiffon Cake when it has fully cooled down.

Banana Chiffon Cake without artificial flavouring

Banana Chiffon Cake without artificial flavouring

Banana Chiffon Cake (No Artificial Flavoring)

Made with ripe bananas with no artificial flavoring added, this soft and fluffy Banana Chiffon Cake has a very nice natural banana fragrance.

Rate

5 from 4 votes
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Cake
Cuisine Baking
Servings 12 slices
Calories 224 kcal

Equipment

  • 1 loose base tube pan 22-cm

Ingredients
 
 

  • 5 egg yolks grade A/size: L, room temperature
  • tsp salt
  • 50 g fine granulated sugar
  • 240 g ripe bananas
  • 100 g corn oil or other vegetable oil
  • 190 g low protein flour cake flour
  • ¼ tsp baking soda/sodium bicarbonate

For meringue:

  • 5 egg whites grade A/size: L, room temperature
  • ¼ tsp cream of tartar
  • 90 g fine granulated sugar

Instructions
 

  • Mash bananas with a fork, set aside.
    Banana Chiffon Cake without artificial flavouring
  • Sift together low protein flour and baking soda, mix well.
    Banana Chiffon Cake without artificial flavouring
  • Add in a tray of water (about 2 cups) in the oven, preheat oven to 160°C/320°F.
    Banana Chiffon Cake without artificial flavouring
  • In a clean mixing bowl, whisk egg whites on low speed until foamy. Add in cream of tartar, whisk until small bubbles are formed. Add in fine sugar gradually, whisk on low speed until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
    Banana Chiffon Cake without artificial flavouring
  • Combine mashed bananas, salt, sugar and egg yolks, mix well. Add in corn oil, mix until combined. Sift in flour, mix until just combined (do not overmix).
    Banana Chiffon Cake without artificial flavouring
  • Add meringue into batter in 4 batches, mix gently using balloon whisk.
    Banana Chiffon Cake without artificial flavouring
  • Fold gently until well mixed with spatula.
    Banana Chiffon Cake without artificial flavouring
  • Tap mixing bowl on countertop for a few times to burst large bubbles, then pour batter into 22-cm loose base tube pan (do not grease), tap tube pan gently again on countertop for a few times.
    Banana Chiffon Cake without artificial flavouring
  • Put into preheated oven, bake at 160°C/320°F for 45 minutes, then at 180°C/355°F for another 10-15 minutes, until the top is golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
    Banana Chiffon Cake without artificial flavouring
  • Turn the pan upside down onto a wire rack (at least 6″ from the countertop), set aside until fully cooled.
    Banana Chiffon Cake without artificial flavouring
  • Unmould the banana chiffon cake when it has fully cooled down.
    Banana Chiffon Cake without artificial flavouring

Video

Notes

This recipe yields a round (22-cm) chiffon cake divided into 12 slices.
The nutritional value for reference is for 1 chiffon of butter cake. 

Nutrition (per serving)

Calories: 224kcalCarbohydrates: 28gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 81mgSodium: 112mgPotassium: 127mgFiber: 1gSugar: 14gVitamin A: 121IUVitamin C: 2mgCalcium: 14mgIron: 0.4mg
Keyword banana chiffon cake, chiffon cake
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