Banana Caramel Chiffon Cake

This is a moist and fluffy banana chiffon cake with the rich aroma of ripe bananas, draped with softly whipped cream and dripples of bitter caramel. A very delicious cake even on its own sans cream. However you serve it, this is a cake I’d happily bake and eat over and over again.

slice banana chiffon cake on plate

How are we all doing? I just returned from a cycling trip through parts of Japan. I’m now rested and ready to dive back into baking. The trip was no walk in the park, but it was, dare I say, the best adventure I’ve ever embarked on. I stumbled upon many charming, un-touristy eateries and bakeries, which I’m planning to share more about but that will be in another post on another day. For now, it is this homely cake we need to focus on.

I bake chiffon cakes frequently, so it’s only natural for me to share yet another chiffon cake recipe. If you love chiffon cake and banana cake, you must make this one! I’m confident you’ll adore it!!

This cake uses simple ingredients and the standard chiffon cake method. Flavour-wise, it is hard to go wrong, and if you follow my ratio in the recipe, you will be rewarded with a cake boasting a full-bodied banana flavour, yet so light and ethereal that before you know it, you might have polished off the entire cake by yourself. It’s that dangerously good.

whole banana chiffon cake with cream and caramel

Chiffon cakes are sometimes known to be lacking in flavour. But not this one! The not-so-secret “secret” is using super ripe bananas. Look for ones with dark spots on the skin. The second tip is using enough bananas as the hydration ingredient to intensify the flavour. This means no need for milk or water—just pure, very ripe bananas.

The frosting is a simple, lightly sweetened whipped cream. Add a little rum if you want to make it feel more grown-up. If making your own caramel gives you anxiety, store-bought caramel works just fine, or you can skip it altogether.

banana chiffon cake on plate half eaten

I like to double the recipe and bake two cakes at a time since I have more than one chiffon cake pan of the same size. I’ll keep one to eat on its own and dress up the other with cream and caramel. I suggest you do the same if you have two pans—consider this a friendly warning: this cake is seriously addictive!

So, run to get those marked-down bananas that nobody wants, and have fun baking and indulging! 🍌🍰

If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @vanillynbakery on Instagram. I’d love to see your lovely bakes!

If you like this recipe, be sure to check out these as well:

Honey Cream Chiffon Sandwiches

Banana Cake with Chocolate & Walnuts

Royal Milk Tea Chiffon Cake with Cream

slice of banana caramel cake

Banana Caramel Chiffon Cake

A moist and fluffy banana chiffon cake with the rich aroma of ripe bananas, draped with softly whipped cream and dripples of bitter caramel.
Course Dessert


  • 17cm chiffon cake pan


Banana Chiffon Cake

  • 3 Egg Yolks
  • 12 grams Light Brown Sugar
  • 38 grams Oil canola / sunflower / rapeseed / rice bran
  • 180 grams Ripe Bananas, mashed about 2
  • 1/8 tsp Cinnamon Powder optional
  • 3 Egg Whites
  • 70 grams Caster Sugar

Caramel Sauce

  • 100 grams Sugar
  • 20 grams Water
  • 100 grams Heavy Cream
  • 36 grams Unsalted Butter
  • 2 grams Sea Salt

Fresh Cream Frosting

  • 200 grams Heavy Cream
  • 20 grams Caster Sugar
  • 1 tsp Dark Rum optional


Banana Chiffon Cake

  • Preheat the oven to 325°F (165°C). Do not grease the chiffon cake pan. The batter needs to cling to the sides as it rises.
  • In a medium mixing bowl, whisk together egg yolks and light brown sugar until they become pale and glossy. Drizzle in the oil and mix until the mixture looks glossy. Add mashed banana and mix until fully incorporated.
  • Sift together the flour and cinnamon powder (if using), add all at once to the banana mixture and mix with a hand whisk until no flour can be seen. If the batter is lumpy, whisk in a zigzag manner until smooth.
  • In a clean, large mixing bowl, beat the egg whites with a handheld electric mixer on medium speed until foamy. Gradually add the sugar in 2 to 3 parts, beating on high speed until firm peaks form.
  • Gently fold one-third of the egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be careful not to deflate the batter.
  • Pour the batter into the ungreased chiffon cake pan. Use a chopstick and go around the batter to smoothen out and tap the pan on the tabletop once to remove any air bubbles.
  • Bake in the middle of the oven for 28 to 35 minutes, depending on your oven. If using the fan mode, baking should take around 28-30 minutes; without the fan, it may take about 35 minutes.
  • Immediately invert the pan. Let the cake cool completely upside down in the pan. This helps prevent the cake from collapsing.

Caramel Sauce

  • Measure out all your ingredients and keep them within reach. Prepare a heat-resistant spatula or wooden spoon for stirring.
  • In the heavy-bottomed saucepan, combine the sugar and water. Stir gently to ensure the sugar is evenly moistened.
  • Place the saucepan over medium-high heat. Let the mixture come to a boil without stirring. You can gently swirl the pan if needed to ensure even heating.
  • As the sugar syrup boils, it will start to change color, from clear to pale yellow and finally deep amber. This process takes about 8-10 minutes. Keep a close eye on it, as caramel can get burnt very quickly.
  • Once the syrup reaches a deep amber color, carefully pour in the heavy cream while stirring continuously. The mixture will bubble vigorously, be careful to avoid splatters. Remove from heat once evenly mixed.
  • Add the unsalted butter, stirring until melted and fully incorporated. Lastly, add the salt. Let the caramel cool slightly before transferring it to a heatproof jar or container. Allow the caramel to cool to room temperature before using. It will thicken as it cools.

Fresh Cream Frosting

  • In a chilled mixing bowl, beat the heavy cream, caster sugar, and rum (if using) until soft peaks form. Keep refrigerated until ready to use.

Assemble the Cake

  • Once the cake is completely cool, run a thin knife around the edges of the pan to release the cake. Invert the cake onto a serving plate or cake board.
  • Spread the whipped cream evenly over the top, center hole and sides of the cake. Drizzle the caramel over the whipped cream around the cake, allowing it to drip down the sides. Slice and serve the cake. Enjoy its light, airy texture and rich banana flavour!
Keyword chiffon cake, banana, caramel


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