A super soft and delicious banana chiffon cake. This cake is full of banana flavour, very light and perfectly sweet, this cake is also one of the best ways to get rid of over ripped bananas in your kitchen. In a small bowl, mash about 2 to 3 very ripped bananas and set aside. In another medium-sized bowl, add sugar and salt then sift in all-purpose flour and baking powder then lightly mix them through.

Make a well in the dry ingredients and add cold water, oil, vanilla extract and 6 egg yolks. With a spatula or a wooden spoon, mix everything together until well combined and the batter is smooth and free from lumps. Add the prepared mashed bananas to teh batter and give it a quick stir then set it aside. In another bowl, add the three egg whites and half a teaspoon of cream of tartar or lemon juice.

Mix on high speed until foamy and the mixture has doubled in size then gradually add in the sugar while mixing on medium speed until the mixture reaches a stiff peak. Gently fold the batter mixture into the meringue, slowly fold to mix so you do not break the structure of the meringue and also do not overmix the batter. In a prepared tube pan, pour in the batter and bake for 80 to 90 minutes in a 320 degrees Fahrenheit oven.

Once the cake is baked and out of the oven, turn it upside down or else the chiffon cake will sink in. Let the cake cool completely for about 40 minutes then remove the cake from the tube pan and serve. This cake does not require frosting, its totally perfect on its own. Slice and serve. Enjoy.


  • 2 cups (300grams) All-purpose flour
  • 250 grams sugar for cake batter
  • 130 g sugar for the meringue
  • 3 tsp baking powder
  • 1 tsp Salt
  • 200 ml (3/4 cup) cold water
  • 130 ml (1/2 cup) vegetable oil
  • 1 tsp vanilla extract
  • 6 Egg yolks
  • 8 Egg whites
  • 1/2 tsp cream of tartar
  • 2 medium ripe bananas (250 g – 280 g)


  1. Preheat oven to 160 °C/320°F. Prepare an ungreased tube pan and line the bottom of the pan with parchment paper.
  2. In a small bowl, mash the ripe bananas; put aside.
  3. In a medium bowl, add the sugar and salt. Sift in the flour and baking powder. Make a well in the centre and add the water, oil, vanilla and egg yolks.
  4. Beat with a wooden spoon until smooth. Now add your mashed bananas and give it a quick stir; set aside.
  5. In a large mixing bowl, beat egg whites and cream of tartar until foamy. Gradually, add in the sugar and continue beating until stiff peaks form.
  6. Fold in the egg mixture into the meringue just until blended. Do not over mix.
  7. Pour mixture into the tube pan and bake for 1 hour 20 minutes – 1 hour 30 minutes until top springs back when touched lightly or when a wooden skewer inserted comes out clean.
  8. Immediately turn pan upside down or else the chiffon cake will sink in.
  9. Let cool completely for about 1-2 hours then slice then cake and serve.