Ann's Banana Chiffon Cake
Ann’s banana chiffon cake layers ripe bananas and buttermilk into tender, golden rounds topped with billowy whipped cream. A Southern-style stunner for brunch or dessert.
YIELD
10 servingsPREP
30 minCOOK
30 minREADY
60 minTwo golden layers of banana-buttermilk cake come together with nothing but clouds of whipped cream and fresh banana slices for a dessert that tastes like Sunday morning in the South.
The buttermilk adds tang and keeps the crumb incredibly soft, while mashed bananas bring natural sweetness and moisture.
This version bakes in round pans instead of a tube, making it faster and easier to slice for a crowd.
Folding in chopped nuts gives you little pockets of crunch against all that pillowy softness.
Kitchen Tips
- Use very ripe, spotty bananas for the deepest flavor and natural sweetness
- Don’t overmix once you add the egg whites or you’ll deflate all that airiness
- Assemble just before serving so the whipped cream stays fresh and fluffy
- Chill leftover slices since the whipped cream frosting is perishable
Ingredients
Directions
Grease two 8-in round pans well and dust with flour.
Beat egg whites until frothy. Gradually beat in ⅓ cup of sugar. Continue beating until very stiff and glossy.
Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mashed bananas, half of buttermilk and vanilla extract.
Beat 1 minute at medium speed on mixer. Scrape sides and bottom of bowl constantly.
Add remaining buttermilk and egg yolks. Beat 1 more minute. Fold in beaten egg whites. Fold nuts in gently.
Pour into prepared pans. Bake in a 350℉ (180℃) oven for 30 to 35 minutes. Cool.
Frost with whipped cream. Decorate with sliced bananas if desired.
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