Best Banana Cream Chiffon Cake With Whipped Cream Filling Recipes

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BANANA CHIFFON CAKE



Banana Chiffon Cake image

Very quick and easy to make, and has a great outcome. It is a very moist, soft, and flavorful cake.

Provided by Althea Rivers

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h35m

Yield 16

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 ¼ cups white sugar, divided
2 ½ teaspoons baking powder
1 teaspoon salt
6 eggs, separated, divided
¾ cup water
½ cup vegetable oil
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 bananas, mashed

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.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 28.4 g, Cholesterol 69.8 mg, Fat 8.9 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 248.6 mg, Sugar 17.6 g

BANANA CHIFFON CAKE



Banana Chiffon Cake image

This is light, airy and delicately textured. This recipe is from my grandmom's recipe box and is cut from a cardboard box...don't know from what product though...no brand names mentioned :)

Provided by Karen..

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 10

2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup oil
1/2 cup egg yolk (6 to 8)
1 cup mashed ripe banana
1 tablespoon lemon juice
1/2 teaspoon cream of tartar
1 cup egg white (6 to 8)

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.

Nutrition Facts : Calories 308.4, Fat 12.1, SaturatedFat 2.2, Cholesterol 124.9, Sodium 323.6, Carbohydrate 44.7, Fiber 0.9, Sugar 26.8, Protein 6.1

BANANA WHIPPED CREAM CAKE



Banana Whipped Cream Cake image

My dad's favorite cake was a banana whip cream cake from a local bakery, Bliss Bakery, which closed in the 70's. I found this recipe and it seems exact to theirs. Wonderful flavor and very moist. My famly loves it.

Provided by Sharon Ludviksen

Categories     Cakes

Time 45m

Number Of Ingredients 14

2 1/2 c cake flour
1 1/4 c sugar
1 1/2 c mashed bananas
1/2 c margarine or butter
2 eggs
2 1/2 tsp baking pwder
1 tsp vanilla extract
1/2 tsp salt
slice bananas for garnish
2 Tbsp lemon juice
1 pt heavy whipping cream
1/4 c powdered sugar
1 pinch salt
1 tsp vanilla

Steps:

  • 1. Prepare 2 8-9 inch round cake pans with shortening and flour. Preheat oven to 375 degrees.
  • 2. In a large mixing bowl, mix eggs, vanilla, and sugar. Add dry ingredients and mix well. Stir in bananas except extra banana slices.
  • 3. Pour batter into prepared pans and bake at 375 for about 25 minutes until golden and a toothpick inserted in the center of pan comes out clean.
  • 4. Let pans sit for 10 minutes and remove to cool completely
  • 5. Whip the cream with sugar and salt until stiff peaks form. Stir in vanilla.
  • 6. Frost bottom half of cake. Dip slices of banana in lemon juice and put on top of bottom half. Repeat with 2nd layer frosting the sides also.
  • 7. Keep cake refrigerated.

BANANA CHIFFON CAKE



Banana Chiffon Cake image

"Simple yet delicious desserts were my Aunt Allie's specialty," notes Nancy Horsburgh of Everett, Ontario. "This cake was one of her best."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 10

5 eggs, separated
2-1/4 cups cake flour
1-1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
1/3 cup water
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 medium)
Chocolate frosting or frosting of your choice

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.

Nutrition Facts : Calories 292 calories, Fat 8g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 324mg sodium, Carbohydrate 50g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

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