BANANA CHIFFON CAKE
Very quick and easy to make, and has a great outcome. It is a very moist, soft, and flavorful cake.
Provided by Althea Rivers
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour, 1/2 of the sugar, baking powder, and salt together in a bowl. Add egg yolks, water, oil, and vanilla extract and beat until smooth.
- Beat egg whites and cream of tartar together in a bowl using an electric mixer until soft peaks form. Continue beating until stiff and shiny peaks form; add remaining sugar and beat until incorporated. Fold egg yolk mixture and bananas into egg white mixture just until blended. Slowly pour batter into a 10-inch tube pan.
- Bake in the preheated oven until cake springs back when lightly touched, 55 to 65 minutes. Invert pan onto a plate and cool. Loosen edges of cake and remove pan.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 28.4 g, Cholesterol 69.8 mg, Fat 8.9 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 248.6 mg, Sugar 17.6 g
BUTTERMILK BANANA CHIFFON CAKE
Make and share this Buttermilk Banana Chiffon Cake recipe from Food.com.
Provided by Lisa_Roy
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Grease two (2) 8-inch round pans well and dust with flour.
- Beat egg whites until fluffy.
- Gradually beat in 1/3 cup of sugar.
- Beat until very stiff and glossy.
- In another bowl stir remaining sugar, flour, baking powder, soda and salt.
- Add oil, bananas, half of buttermilk and vanilla.
- Mix well for 1 minute at medium speed on mixer.
- Add remaining buttermilk and egg yolks.
- Beat another minute. Fold in beaten egg whites and nuts.
- Pour in prepared pans.
- Bake at 350°F for 30-35 minutes.
- Frost with cream cheese frosting.
BUTTERMILK BANANA CAKE
Meet the Cook: When I was a girl, this was my family's favorite Sunday cake. Since I'm "nuts" about nuts, I added the pecans. It became our youngsters' favorite as well. My husband and I have four grown children and seven grandchildren. -Arlene Grenz, Linton, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, bananas and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, combine the sugar, flour and salt in a small saucepan. Stir in half-and-half until smooth; add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers. , In a chilled large bowl, beat whipping cream until soft peaks form. Gradually beat in confectioners' sugar, a tablespoon at a time, until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 424 calories, Fat 25g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 350mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA CHIFFON CAKE
"Simple yet delicious desserts were my Aunt Allie's specialty," notes Nancy Horsburgh of Everett, Ontario. "This cake was one of her best."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture., Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto serving plate; frost top and sides.
Nutrition Facts : Calories 292 calories, Fat 8g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 324mg sodium, Carbohydrate 50g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERMILK BANANA POUND CAKE
I made this just last night and this cake is very moist and has a beautiful color--and it taste great!
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 10-inch cake, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Beat the shortening at medium speed for 2 minutes or until creamy.
- Gradually add the sugar, beating 5 to 7 minutes.
- Add the eggs one at a time, beating just until the yellow disappears.
- Combine the bananas, buttermilk and vanilla in a medium bowl.
- Combine the flour, baking soda and salt together.
- Add the flour mixture to the shorting mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix at low speed after each addition just until blended.
- Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
- Bake at 350°F for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on wire rack.
Nutrition Facts : Calories 550.9, Fat 31, SaturatedFat 7.3, Cholesterol 70.8, Sodium 210.9, Carbohydrate 64, Fiber 1.9, Sugar 37.1, Protein 6.2
MOIST BUTTERMILK BANANA CAKE
Moist and Easy Cake that's a great way to use leftover Bananas
Provided by Paula Todora
Categories Cakes
Time 1h
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degress. Spray a 9x13 inch baking pan with nonstick spray.
- 2. In the bowl of a mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each. Add vanilla and mix.
- 3. In a medium bowl mix flour, soda and salt. Mash bananas and add dry ingredients to batter in mixer bowl alternately with buttermilk and maple syrup. Mix and pour into prepared pan.
- 4. Bake 45 minutes, or until finger leaves a slight indentation and toothpick comes out clean when inserted into middle of cake.
- 5. For the frosting, cream butter, cream cheese and vanilla. Add powdered sugar and salt and beat until fluffy. Spread onto cooled cake. Top with nuts, if desired.
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