If you love banana cakes but prefer something lighter than banana bread, this Banana Chiffon Cake is for you! It has the familiar fragrance of ripe bananas, but with the soft, fluffy and airy texture of a chiffon cake.

Unlike banana bread, which is usually denser, richer and more moist, this Banana Chiffon Cake is much lighter on the palate. Each slide is soft and cloud-like, with a gentle banana sweetness that makes it perfect for breakfast, tea time or even as a simple every day cake.

Tips for Success

  • Use very ripe bananas. The riper the bananas, the better the flavour. I recommend using bananas that are soft and have plenty of brown spots on the peel. If the bananas are only lightly ripe, the banana flavour may become quite subtle after baking.
  • If you’re using frozen bananas, ensure they are fully thawed before use. After thawing, they will release liquid and be mushy, this is completely normal. For this recipe, use the banana together with the released liquid.
  • Blend the banana for a smoother cake. While you can mash the bananas with a fork, blending the banans with the milk gives a smoother batter. This helps prevent banana lumps from weighing down parts of the chiffon cake.If you prefer smaller bits of banana in the cake, you can mash it instead. However, the crumb may be slightly less even.

Troubleshooting

  • My cake is dense at the bottom
    This can happen if the banana batter was to heavy, the banana was not mashed or blended finely enough. Be sure to ensure the banana is well pureed before adding it into the batter!
  • My Chiffon cake collapsed
    The cake may collapse if the meringue was under-whipped, the batter was overmixed and the cake was underbaked. Alternatively, the oven door might be opened to early. Banana chiffon is slightly more delicate because the banana adds moisture and weight, so make sure to bake on the longer side rather than under!

I hope these baking tidbits alongside the video will be helpful for you in nailing the Banana Chiffon! If you’ve other questions, feel free to let me know!

Without further ado, the recipe!

Video Coming Soon!

Banana Chiffon Cake Recipe
by Javier Tan June-17-2026

Soft, fluffy and fragrant Banana Chiffon Cake made with ripe bananas. A light, airy cake that is really comforting and homely!

Ingredients (Banana Chiffon Cake)

  • 6 Eggs, separated into white and yolk (I am using eggs that weigh 60g)
  • (For main batter) 2 Tbsp + 1 Tsp or 30g of White Sugar
  • (For meringue) 1/4 Cup or 60g of White Sugar
  • 3 Very Ripe Large Bananas, approx 250g without peel
  • 2 Tbsp or 30ml of Milk
  • 2 Tbsp + 2 Tsp or 40ml of Vegetable Oil
  • 1 Tsp or 5ml Vanilla Essence
  • Pinch of Salt
  • 1 Cup or 120g of Plain / All-Purpose Flour (Sift if clumpy)
  • 1 Tsp or 4g of Baking Powder
  • Optional: 1/4 Tsp Cinnamon powder

Instructions

  1. Whisk 6 egg yolks with 30g sugar for a couple of minutes.
  2. Blend or mash the bananas with milk until smooth / pureed.
  3. Then, whisk in the banana milk, oil, pinch of salt and vanilla until evenly distributed (single colour).
  4. Next, whisk in the plain flour, baking powder and cinnamon powder (optional).
  5. Once done, whip the egg whites till stiff peaks, adding in 30g sugar at two stages, foamy and soft peaks (total 60g).
  6. Then, whisk in 1/3 of the egg whites to the cake batter and fold in th remaining 2/3 in two halves.
  7. Pour in the banana chiffon batter, do not line or grease your chiffon tube pan (I am using 9 inch).
  8. Bake 170C for 52 – 55 until nicely golden brown, do adjust accordingly to the size of the pan! Do not open the oven door before it’s done.
  9. Leave upside down immediately to cool, approx an hour before unmoulding gently.
  10. Serve and enjoy! It tends to taste better from the day after!

Details

  • Prep time: 30 mins
  • Cook time: 1 hour
  • Total time: 1 hour 30 mins
  • Yield: 1 x Fragrant and Comforting Banana Chiffon Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 3 days) or in a fridge (up to a week). If refrigerated, do remove it 20 – 30 mins prior to serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan