Best Banana Chiffon Recipes

BUTTERMILK BANANA CHIFFON CAKE

Steps:

• Grease two (2) 8-inch round pans well and dust with flour.
• Beat egg whites until fluffy.
• Gradually beat in 1/3 cup of sugar.
• Beat until very stiff and glossy.
• In another bowl stir remaining sugar, flour, baking powder, soda and salt.
• Add oil, bananas, half of buttermilk and vanilla.
• Mix well for 1 minute at medium speed on mixer.
• Add remaining buttermilk and egg yolks.
• Beat another minute. Fold in beaten egg whites and nuts.
• Pour in prepared pans.
• Bake at 350°F for 30-35 minutes.
• Frost with cream cheese frosting.

BANANA CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.
• Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.
• Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.

BANANA CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt; set aside. In a medium bowl, mash banana. Add oil, egg yolks, vanilla, and 3/4 cup cold water; mix to combine. Add to flour mixture, and whisk batter until smooth.
• In a large bowl, place egg whites and cream of tartar; using an electric mixer, beat until stiff peaks form. With a rubber spatula, gently fold into batter just until combined (do not overmix). Pour into a 10-inch angel-food cake pan with legs. Bake until a toothpick inserted into center of cake comes out clean, about 55 minutes. Invert pan onto legs over counter; let cool completely. Reinvert pan, and run a thin metal spatula around edge to release onto platter. Dust with confectioners' sugar. Serve.

BANANA CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto serving plate; frost top and sides.

BANANA CHIFFON CAKE

Steps:

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

BANANA CREAM CHIFFON CAKE WITH WHIPPED CREAM FILLING

Steps:

• Sift flour, sugar, baking powder, and salt together.
• Make a well in the dry ingredients.
• Add oil and egg yolks, cold water, water ,vanilla, lemon zest, and banana.
• Beat really good.
• Beat egg whites and cream of tartar together.
• Beat very stiff; do not under beat.
• Do not stir; just fold the beaten egg whites very gently into the banana mixture.
• Pour batter into an ungreased angel food pan.
• Bake 50 minutes. at 350 degrees
• When baked, turn pan upside down and cool.
• When cake is cold, split crosswise 3 times into 3 layers.
• Spread with whipped cream filling between layers and top.
• WHIPPED CREAM FILLING:.
• In a chilled bowl, beat the whipping cream very stiff.
• Add vanilla and powdered sugar gradually.

BANANA CHIFFON PIE

Steps:

• Preheat the oven to 325 F. Have ready 1 ungreased 10-inch tube pan with removable bottom. Stir together the dry ingredients. In another bowl, beat together the egg yolks, bananas, vegetable oil and vanilla. Beat egg whites with cream of tartare to soft peaks. Add sugar while beating until egg whites are stiff but not dry.Use a rubber spatula to fold one-quarter of the egg whites into the egg yolks mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Let cool upside down for at least 1 1/2 hours, setting the tube over a bottleneck or resting the pan on 4 glasses..

BANANA CHIFFON

Steps:

• Beat the eagle milk and cream cheese in a bowl and set aside. In a large separate bowl - mix milk & vanilla pudding until slightly thickened. Fold in a 3rd at a time the cool whip. Add the eagle milk/cream cheese mixture together. Place chessmen cookies along the bottom of the a pan and/or trifle bowl and top with banana slices. Pour mixture on top and layer each step until finished. Finish with toping the chessmen. Best if chilled for several hours before serving (may be chilled overnight).