Banana Chiffon Cake
From hopscotch 15 years ago
- 30 minutes to make
- Serves 1
When you choose to no longer have tunnel vision, the world evolves, and to that effect, you discover there are so many variations to a chiffon cake. Banana Chiffon, you don't say. Thinking layers of banana foster, or perhaps banana cream and chocolate cream, while you're add it, why not add some caramelize bananas! Read more Heck throw it some nuts, whatever your pleasure. See less
Ingredients
- 2 eggs, separated shopping list
- 1 1/3 cup sugar shopping list
- 2 cup all-purpose flour shopping list
- 1 tsp. baking powder shopping list
- 1 tsp. baking soda shopping list
- 1 tsp. salt shopping list
- 1/3 cup oil shopping list
- 1 cup Mashed ripe bananas shopping list
- 2/3 cup buttermilk shopping list
- 1 tsp. vanilla extract shopping list
- 1/2 cup Chopped nuts shopping list
- whipped cream shopping list
- Sliced bananas, for garnish shopping list
How to make it
- 1. Grease two 8-in round pans well and dust with flour.
- 2. Beat egg whites until frothy.
- 3. Gradually beat in 1/3 c of sugar.
- 4. Continue beating until very stiff and glossy.
- 5. Sift remaining sugar, flour, baking powder, soda and salt into another bowl.
- 6. Add oil, mased bananas, half of buttermilk and vanilla extract.
- 7. Beat 1 minute at medium speed on mixer.
- 8. Scrape sides and bottom of bowl constantly.
- 9. Add remaining buttermilk and egg yolks.
- 10. Beat 1 more minute.
- 11. Fold in beaten egg whites.
- 12. Fold nuts in gently.
- 13. Pour into prepared pans.
- 14. Bake in a 350 degree oven for 30-35 minutes.
- 15. Cool. Frost with whipped cream.
- 16. Decorate with sliced bananas.
- 17. Published: National Enquirer 4/7/92.
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