Banana Split Chiffon Cake

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SUMMARY – Super light, moist and full of banana flavor. Great plain too!

My roommate Kathy hates bananas. But she really loved this cake! I was starting to work on this post last night when she had another piece.

“Are there any bananas left?” KathyΒ asks.

“There’s two left,” I say.

“Great! You can make another one!” she says.

I may have unleashed a new household banana trend.

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The first time I made a cake with separated eggs, I was a kid. And it didn’t turn out great. I had some previous baking success and wanted to try something harder. It was a hot mess. Luckily my mom wasn’t mad that I wasted a bunch of eggs, but it scared me off egg whites for a long time.

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Years later, I decided to try another egg white levened cake. It was the Kahlua-Almond Torte with Dark Mocha Glaze from Molly Katzen’s Still Life with Menu cookbook. Its another chiffon cake with ground nuts instead of flour. That cake went a little better!

bananas-wet-ingredientsI do like chiffon cakes a lot. It’s the best of both an angel food cake (the lightness) and a regular butter cake (the moistness and flavor). Angel food cakes are pretty bland unless you put some strawberries or something on top. Then it’s more like a shortcake.

At least with this cake, I only need to figure out what to do with three egg yolks and not 10!

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Everything came together really nicely, in spite of the fact that I don’t have an extra Kitchenaid bowl (it’s on my Amazon wishlist *hint hint*!)

I learned a trick in baking class that helps with folding in egg whites. And there was a lot of egg whites to fold here.

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You add about a third of the egg whites to the batter first. Just stir them in really good.

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Then you will have an easier time folding in the rest of the whites.

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Works like a charm, even with the huge amount of whites. You don’t lose the loft πŸ˜‰

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Into the pan … takes a lot of room! The cake really expanded. I had to bake it a little longer than the recipe called for. Probably because I used too small of a pan.

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Off to cool. The hole in my pan is a little small and the only thing that fit was a bottle of fish sauce. And trying to fit a bottle top into a little hole, upside down and hot, I punctured the top (or the bottom?) of the cake. I’m glad I had to turn it over.

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It’s not the prettiest cake ever. But it smelled really good!

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Of course the look of it didn’t prevent my roommate Bill and me from having it for breakfast.

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It has egg and banana in it! It’s fine for breakfast! Or a snack. Or dessert.

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I was even nice and brought some to work.

I am looking forward to the brownie tart! I showed pictures of it in the cookbook and the drooling commenced.


This post is part of the Alpha Bakers bake along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.

Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself from your favorite book seller, or at least check it out from your local library before deciding.

11 comments

  1. Oh my goodness, that’s so funny that she said you could make another banana chiffon cake! Wow, you got fabulous height with your cake. Leftover egg yolks always make me think of Rose’s lemon curd. You know we started a Bread Bible baking once a month group, right?

    1. Hey Vicki! I left the eggs out at room temperature so I got some good loft. And yes I suppose I have to make another one, once I go get another dozen eggs.

      I kinda knew about The Bread Bible group but I think I have all I can handle with this group! But I appreciate the heads up πŸ˜‰

  2. Haha I like the breakfast justification. It’s funny how many sweet things I seem to be ‘sampling’ early in the morning these days. You did get great height on your cake. You should try the Bread Bible Banana Feather Loaf were making this month, it’s very similar to this but with yeast.

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