Chiffon cake was my baking white whale for longer than I would like to admit. I made it too many times with that sinking, deflated center, that rubbery bottom, that general sense of defeat when it came out of the pan. Then I made this version and finally understood what I had been doing wrong, mostly around the egg whites and the cooling step.
Ripe bananas are pureed and mixed into the yolk batter along with oil, milk, cinnamon, and cake flour. The banana adds moisture and sweetness and a flavor that, once you taste it baked into a chiffon cake, will make you wonder why you ever made a plain version. The separate egg whites beaten to stiff peaks with cream of tartar are then folded in gradually, and this is where patience matters. Fold too aggressively and you lose all that air you built up. Take your time, work in thirds, and stop as soon as the batter is uniform.
The other thing I want you to remember: flip the pan immediately when it comes out of the oven. Do not wait, do not set it on the counter right side up to cool. Invert it over a bottle or a wire rack and let gravity help the cake hold its structure as it cools. This single step is what stands between a tall, airy cake and a flat disappointment. It takes about an hour to cool fully, but the result is a cake that is light in a way that feels almost surprising for something so flavorful. 
How to Make Fluffy Banana Chiffon Cake
Prepare the Banana Batter
Preheat the oven to 330 degrees.
Process the 2 ripe bananas in a blender or food processor until smooth.
In a separate bowl, combine the 3 egg yolks with the 14 grams of sugar, 35 grams of vegetable oil, 45 grams of milk, a pinch of salt, and a quarter teaspoon of cinnamon.
Stir until smooth, then add the banana paste and fold in the 80 grams of cake flour.
Beat the Egg Whites to Stiff Peaks
Using an electric mixer, beat the 4 egg whites on medium speed.
Add the half teaspoon of cream of tartar and gradually add the 40 grams of castor sugar while continuing to beat.
Increase speed and beat until the whites hold stiff, glossy peaks. This is the structure that gives the cake its light, airy crumb.
Fold and Bake
Using a spatula, fold the beaten egg whites into the banana yolk batter in stages, scraping around the sides of the bowl and folding toward the centre.
Stop when the batter is just incorporated without visible streaks of white.
Pour into the cake pan and bake for 50 to 55 minutes.
Invert the pan immediately upon removing from the oven and let the cake cool completely upside down before removing from the mold.
Fluffy Banana Chiffon Cake
- Total Time: 75 minutes
- Yield: Makes 1 8in cake 1x
Description
This light and fluffy banana chiffon cake is a delightful dessert, and it is equally delicious when paired with fruits as it is enjoyed on its own.
Ingredients
- 80 grams (2.8 oz) cake flour
- 3 egg yolks
- 14 grams (0.5oz) sugar
- 35 grams (1.2oz) vegetable/canola oil
- 45 grams (1.5oz) milk
- pinch of salt
- 1/4 tsp (0.6 g) cinnamon
- 2 ripe bananas, about 210 grams (7.5oz)
- 4 egg whites
- 40 grams (1.5oz) castor sugar
- 1/2 tsp (1.5 g) cream of tartar
Instructions
- Preheat the oven to 330 degrees F or 165 degrees C.
- Process the bananas in a blender or food processor and make it into a paste.
- Mix the egg yolks with the sugar, oil and milk and stir until smooth. Add in the salt, cinnamon, and cake flour.
- Use an electric mixer and beat the egg whites, adding in the cream of tartar and the sugar. Beat until stiff peaks.
- Fold the egg whites into the yolk batter, using a spatula and scraping around the side of the bowl and pushing the batter to the middle. Do this until it’s fully incorporated but try not to over mix.
- Pour the batter into your cake pan and bake for 50 – 55 minutes until a tester comes out clean.
- When you remove it from the oven, turn the cake mold upside down immediately and let it cool completely before you attempt to take it out.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Frequently Asked Questions
Why must the cake be inverted as soon as it comes out of the oven?
Chiffon cakes rely on egg whites for their lift. Inverting the pan immediately after baking prevents the delicate structure from collapsing under its own weight while it sets during cooling. The cake must be fully cool before you turn it right-side up.
How ripe should the bananas be?
Use bananas that are fully ripe with many brown spots on the skin. They will be sweeter and softer, making them easier to blend into a smooth paste and ensuring the banana flavour is pronounced in the finished cake.
Can I use all-purpose flour instead of cake flour?
Cake flour has a lower protein content than all-purpose flour, which helps the cake stay tender and airy. If you only have all-purpose flour, replace each cup with 3/4 cup all-purpose flour plus 2 tablespoons cornstarch. Using 80 grams of the recipe quantity, replace approximately 8 grams with cornstarch.
Surprised my parents with this fluffy banana chiffon cake after dinner last Saturday. They couldn’t believe how light it turned out. Honestly, not a crumb left!
Loved it!
Does this cake hold up well if made a day in advance, or is it best fresh?
Hi Isabella, Always best fresh but should hold pretty well!
Gone in minutes! Super airy!