8 Reviews of Banana Chiffon Cake

From: *Elaine*

On Feb 12, 2003

This cake is very tender and moist. It is a great way to use up those ripe bananas. ***1 cup mashed bananas=2-3 medium bananas*** Also, this is an 8-inch layer cake, so the recipe makes about 12-16 servings. GREAT with cream cheese frosting (8-oz. cream cheese, 1/2 cup butter, 1 lb. powdered sugar, and 1 tsp. vanilla- beat on high until light and fluffy).

From: Chef #702666

On May 5, 2008

I tried this instead of the usual banana bread, and my family and I all loved it. I followed the recipe exactly, and used cream cheese frosting (1 stick butter, 8 oz cream cheese, 1 box XXXX sugar) and the recipe is definitely a keeper. Next time I will use 9" pans, since it's big enough to do so.

From: Sarahcw80

On Jun 21, 2004

This was a pretty good banana cake, I did add one additional banana to what was called for and made a white frosting and put banana in it. Everyone really enjoyed it.

From: Chef #889740

On Aug 9, 2008

What a cake!! This was the best cake ever.... It came out with such a delicate banana taste and the walnuts were a great compliment.. I would give this easily 5 stars.. Thansk Lisa for sharing this recipe.

From: TheDancingCook

On Feb 15, 2003

Very good, very moist. I used the Risotto with Asparagus and Clams Cream Cheese Icing and sprinkled with chopped walnuts.

From: Inette

On Jun 18, 2003

From: kitchenslave03

On May 30, 2007

I frosted this with a cooked 7-minute type frosting made with brown sugar instead of white sugar. The fluffy, not to rich frosting complemented the light texture of the cake perfectly. Divine, even my "if it's not chocolate it's not dessert" husband has had three pieces in the last 12 hours.

From: Phoenix 0880

On Jul 10, 2007

This is good, a moist dense cake, I added macadamian nuts instead of walnuts and a few white chocolate chips.... I did not ice this cake, I used 1 % milk and soured it with abit of vinegar. Lovely with tea, or for a sweet tray.