Banana Chiffon Cake

Banana Chiffon Cake

SERVES 12 -16
2 eggs, separated
1 1/3 cups sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/3 cup oil
1 cup banana, mashed (very ripe)
2/3 cup buttermilk
1/2 cup walnuts, chopped

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.

Dear janie,

This cake sounds HEAVENLY. Just a hint to everyone out there- we're nearing the time of year when berry bushes will soon be FULL of ripe, juicy fruit... I too make a dense, moist banana cake similar to this one- and for a slight twist to janie's recipe, speard raspberry jam between the layers, frost in her recommended cream cheese frosting, then cover the top in fresh red raspberries- BEAUTIFUL and DELICIOUS!

Thanks for sharing, janie!

Thanks for the tip on the raspberries!