Banana Walnut Chiffon Cake

The recipe original from All That Matters, but I first saw it from Bakericious. I added chopped walnut to the cake. My chiffon is actually could be higher, however it fell from the tube while cooling inverted. The cake is still fluffy, soft and moist, and it has really strong banana fragrance even without putting any essence.

Ingredients :
4 egg yolks
40g castor sugar
1/4 tsp salt
50g oil
150g mashed bananas

120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda

4 egg whites
40g castor sugar
1/2 tsp Cream of Tartar

40g Toasted Walnut, chopped (optional)

Method :
- In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
- Add oil and salt, whisk and add mashed bananas. Stir well.
- Fold in sifted flour and mix well.
- Preheat the oven at 170C.
- In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
- Add in sugar gradually and beat till stiff peaks.
- Fold in 1/3 of the whites into the yolk mixture using a rubber spatula (I usually used hand whisk) till incorporated.
- Pour the mixture to the remaining egg whites and fold in gently till incorporated.
- Add chopped walnut, mix well.
- Pour the batter into chiffon tube pan.
- Bake at 170C for 40 mins.
- Insert a skewer to check if cake is done.
- Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.


  1. Bananas and walnut is like rum and raisin, perfect match.

    I keep seeing bananas everyway, from SSB to Jess to Jessie and you now...haha I think I shall also post some bakes with bananas soon.

  2. Hi Cook.Bake.Love,

    You notice it too.:) Yah ... very coincidence ... then we can name it "Banana Week" hahahahaa :D

  3. Banana and walnut look good in your chiffon. I have bananas leftover. Maybe I'll do a chiffon or something else.

  4. Yes DG! Coincidentally i bake banana chiffon too. I like your idea of adding chopped walnut in the chiffon, it will be very fragrance and add crunch to the chiffon.

  5. I can eat this anytime and eat half of it even :P But maybe without the walnuts. I love that soft cottony feel in my mouth without any hard bits.

  6. DG, it is gd idea to add in walnut, you are making me miss the banana chiffon :0

  7. Busygran,
    Thanks. Like Cook.Bake.Love said she is seeing banana everywhere, and you have bananas leftover, why not join the crowd :)

    Jessie Hearty Bakes,
    Thank you very much. I like your idea too to bake chiffon in the individual cupcake, make it look pretty presentable.

    Chiffon is our all time favourites, so soft until we don't even realise we had eaten so much :)

    Thank you.

    Hahahaha ... you just have your banana cake, then now you miss banana chiffon again :)

  8. DG, I bet it must be very tasty!

    Btw what is the pan size you using for this chiffon? A silly question from do u measure the size of the chiffon pan from the base or top. =) cos I have a 20cm tube pan (measured from top) and I used a recipe that calls for 8 egg whites and it seems that the batter is too much for the pan. Thanks!

  9. alamakk.. saya tertinggal banyak menu! semuanya mengujakan!

  10. Fatmum,
    Thanks. The size pan that I used is 18cm, and usually I will measure it from the top too. Btw, 8 whites is a huge chiffon :) I think you should use at least 23cm pan for that.

    Terima kasih.

  11. Wah... With walnuts, and I like the way they remained on top after baking.
    Yum Yum.

  12. Hi DG,

    This walnut chiffon cake looks lovely with the added walnuts =]. I made the same banana chiffon cake nearly 1 & 1/2 years ago. Can see your overriped bananas in your 3rd pic. Great to use them for cakes.

  13. Wendyywy,
    Me too, at first I was scared it would sink down, but so happy it remained on top :)

    Thanks, I saw yours, it looks nicely baked. Compare to mine, no skin and cracked top :(

  14. Hi DG,

    One silly question, for chopping walnut, do you use a knife or a grinder?

  15. Hi Hanushi,

    I used a baking scrapper/chopper for chopping walnut. You can find it at any baking shop and not expensive. Or you may use chop knife too.

  16. hi DG! i just made this cake & it taste wonderful! soft & moist. thanks for sharing :)

  17. Mrs Plain-June,
    Thanks for sharing with me too, your banana chiffon is nicer than mine, no crack at all. Well done :)