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Ann's Banana Chiffon Cake

 
49

Banana Chiffon Cake recipe

Yield

10

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free
 

Ingredients

2 large eggs
separated
1 ⅓ cups sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
cup vegetable oil
1 cup bananas
mashed ripe
cup buttermilk
1 teaspoon vanilla extract
½ cup nuts
chopped
whipped cream
optional
*
bananas
sliced, for garnish, optional
*

Directions

Grease two 8-in round pans well and dust with flour.

Beat egg whites until frothy. Gradually beat in ⅓ cup of sugar. Continue beating until very stiff and glossy.

Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mashed 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℉ (180℃) oven for 30 to 35 minutes. Cool.

Frost with whipped cream. Decorate with sliced bananas if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 34132% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 323mg 13%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 4%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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