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Banana Walnut Chiffon Cake

Banana Nut Chiffon Cake

Light and yet moist chiffon cake flavored with fragrant toasted walnuts.
Course Baking, Dessert
Cuisine American
Keyword Angel Food cake, banana, Bundt Cake, chiffon cake, desserts, walnuts
Prep Time 20 minutes
Cook Time 1 hour
cooling 2 hours
Servings 12

Ingredients

For the cake batter

  • 5 large eggs separated
  • ½ cup walnuts
  • 2 ¼ cups cake flour
  • 1 ½ cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana about 2 medium

For the Vanilla Glaze

  • 2 cups powdered sugar
  • 5-8 tablespoons milk or cream
  • 1 teaspoon vanilla
  • chopped walnuts for garnishing
  • Or a Chocolate frosting or frosting of your choice

Instructions

  1. Directions
  2. Preheat oven to 325°
  3. Have a 10-inch angel food pan ready, do not grease it.
  4. Separate the eggs, place the egg whites into a clean mixer bowl and let them both come to room temperature as the oven heats.
  5. When the oven is hot toast the walnuts for 10 to 12 minutes until lightly toasted and fragrant. Let cool while you gather the ingredients.
  6. Finely chop the cooled walnuts in a food processor, be careful not to over process as they will become walnut butter. You can very finely chop the nuts by hand.
  7. In a large bowl, combine the flour, sugar, baking powder, salt, and the chopped walnuts.
  8. In a small bowl, whisk together the egg yolks, oil, water, and vanilla. Stir in the mashed bananas and combine well.
  9. Add the wet ingredients to dry ingredients. Beat just until well blended.
  10. Beat the egg whites until stiff but not dry peaks form.
  11. Fold 1/3 of the egg whites into the egg yolk batter to lighten it.
  12. Fold the remaining egg whites into the lightened batter folding in big strokes just until combined. Very important to not over mix as it will deflate the egg whites.
  13. Spread the batter into the angel food pan.
  14. Bake for 60 to 65 minutes or until the top springs back when lightly pressed and it is golden brown.
  15. Invert onto a bottle and let cool completely at least 2 hours
  16. Run a knife around sides and center tube of pan. Invert cake onto serving plate; frost top and sides.
  17. Invert onto a serving platter or cake pedestal.
  18. To make the glaze

  19. In a small bowl or measuring cup, stir or whisk together the powdered sugar, the milk, and the vanilla. start with the lesser amount of milk and add more to reach a pouring consistancy.

  20. Pour over the cake and let the excess drip over the sides.
  21. Sprinkle the freshly glazed cake with more chopped walnuts.