Super Soft Banana Chiffon Cake is one of those desserts I can no longer give up, both for its softness and for its simplicity in preparation. Usually, banana is placed on top almost like a glaze, but I wanted to include the banana in the batter. I really can’t describe to you the goodness of this dessert to present to our guests at any time of the day, at breakfast, as a snack, and after dinner, basically always
Many ask me about the difference between angel cake and chiffon cake because their shapes are very similar. In fact, the difference between the two lies only in the ingredients, as angel cake is light and low in fat (despite the high sugar content), while chiffon cake includes oil, egg yolks, and baking powder, as in this recipe.
If you like fluffy cakes and chiffons, also check out:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 653.07 (Kcal)
- Carbohydrates 99.58 (g) of which sugars 59.62 (g)
- Proteins 13.10 (g)
- Fat 25.54 (g) of which saturated 4.41 (g)of which unsaturated 19.87 (g)
- Fibers 1.97 (g)
- Sodium 83.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups All-Purpose Flour
- 2 bananas (pureed)
- 1/2 cup Water
- 1 1/2 cups Sugar
- 1/2 cup Sunflower Oil
- 6 Eggs
- 2 tsp Cream of Tartar
- 1 packet Baking Powder for Cakes
- as needed Powdered Sugar
Tools
- Blender
- Bundt Pan
Preparation
In a bowl, add sifted flour, sugar, baking powder, and a pinch of salt.
Stir well
Slice the bananas.
Place them in a blender and puree
In another bowl, add the liquids, i.e., warm water, oil, and grate the peel of an organic lemon
Stir well
Separate the yolks from the whites.
Add the yolks to the liquids and stir well.
At this point, add the liquids and banana puree to the dry ingredients.
Work well with an electric whisk.
Beat the egg whites until stiff, adding the cream of tartar
Fold the egg whites gently with slow movements from bottom to top
Pour into the mold which should not be greased. Bake in preheated static oven at 340°F (170°C) for 60 minutes
Remove the mold from the oven and let the chiffon cool with the mold upside down.
Dust generously with powdered sugar and enjoy our banana chiffon
