There’s something incredibly comforting about the humble banana, especially when it’s baked into a light, fluffy chiffon cake. The Banana Chiffon Cake is a classic dessert that has won hearts all over the world. Originating from the 1920s, this cake was born in the United States, gaining popularity for its feather-light texture and delightful taste. The addition of banana into this airy cake not only gives it an irresistible aroma but also contributes to its incredible moistness. As a baking enthusiast, I absolutely adore this recipe because it’s simple, yet the result is nothing short of spectacular. Each bite of this cake is a heavenly blend of sweet bananas and delicate cake, making it the perfect ending to any meal. Plus, it requires no frosting, which is a bonus for anyone looking for a less sugary treat. So, let’s delve into the joy of baking this wonderful Banana Chiffon Cake and fill our homes with its delightful aroma.
Ingredients
- 2 1/4 c. sifted cake flour
- 1 1/4 c. sugar
- 3 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 c. vegetable oil
- 5 egg yolks
- 2 Tbsp. lemon juice
- 2 to 3 bananas, mashed (about 1 c.)
- 7 to 8 egg whites (1 c.)
- 1/2 tsp. cream of tartar
Baking Instructions
- Sift flour, 1 cup of the sugar, baking powder, cinnamon and salt into medium-size bowl.
- Make a well in center and add in order:
- oil, egg yolks, lemon juice and banana; beat with spoon until smooth.
- Bake at 325° for 1 hour and 10 minutes.
- Makes one 10-inch tube cake.
- Easy to make.
- Needs no frosting and keeps deliciously moist.
Calorie: 300
Total cooking time: 1 hour 30 minutes
Difficulty level: Easy
Banana Chiffon Cake: A Moisty-Melodrama
Let me tell you a tale, a tale of a day when I decided to make a **Banana Chiffon Cake**. Now, let’s not get into why I decided to make it. That’s a whole different story involving a bunch of overripe bananas and a missed grocery delivery.
The Preparatory Saga
So, there I was, standing in my kitchen, armed with my weapon of choice – a colorful, oversized apron that could easily pass for a circus tent. I gathered my ingredients around me like a general rallying his troops: 2 1/4 c. of the finest cake flour, 1 1/4 c. sugar, 3 tsp. baking powder, 1 tsp. ground cinnamon, and 1/2 tsp. salt. I felt like a mad scientist about to create a culinary masterpiece.
Well, Well, Well, What Do We Have Here?
Next up, I had to create a well in the center of my dry ingredients. Now, this isn’t any ordinary well. This well could not run dry. It had to be filled, in a very particular order, with 1/2 c. vegetable oil, 5 egg yolks, 2 Tbsp. lemon juice, and my dear old mashed bananas. As I started beating these with a spoon, I felt like a DJ spinning on his turntable. A DJ of deliciousness, if you will.
Egg Whites and the Cream of Tartar Tango
Now comes the real fun, folks – separating seven to eight egg whites. I always find this part a bit like trying to walk a tightrope without a net. One false move, and you’ve got a yolky mess on your hands. Once I successfully navigated this culinary minefield, I added my 1/2 tsp. cream of tartar and whipped up a storm.
Bake It ‘Til You Make It
So, into the oven it went, my beautiful creation. But not before I had a moment of silence for the brave bananas who gave their lives for this noble cause. The cake baked at 325° for 1 hour and 10 minutes, during which I did a little victory dance around the kitchen. Yes, my friends, I bake and boogie. Multitalented, right?
The Grand Finale
Finally, the moment of truth arrived. I pulled my masterpiece from the oven. Beautiful, golden, and smelling like heaven. It was a sight to behold, my friends – a 10-inch tube cake of pure joy. The best part? No frosting necessary, and it stays deliciously moist, just like my sense of humor.
Epilogue: A Slice of Life
So, there you have it. My wild and whacky journey to the heart of the Banana Chiffon Cake. It was a roller-coaster ride of sifts, whisks, and giggles. A day well spent, I must say. And the reward? A slice of the moist, banana-y goodness that is a Banana Chiffon Cake. A slice of life, if you will.
So, next time you find yourself with some overripe bananas and a sense of culinary curiosity, remember my tale. And remember, my friends, in the kitchen, as in life, never be afraid to make a bit of a mess.
