This gluten-free banana split chiffon cake has a nice intense banana flavor and a texture similar to that of a regular, gluten-full cake. The combination of banana and chocolate is delicious. However, it didn’t turn out quite as fluffy as other gluten-free chiffon cakes I’ve made, so if you’re looking for the chiffon cake texture, check out the citrus chiffon cake, Earl Grey chiffon cake, or chocolate chiffon cake.
- I only have one 8″ pan with 3″ sides and one with 2″ sides, so I poured a little under 2/3 of the batter into the tall pan and the rest into the short pan. The tall one took a total of 45 minutes to bake, while the short one took 40 minutes.
- Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
- The gluten-free cake dries out fast compared to regular cake, so if you won’t finish eating it the day it’s made, you should definitely frost it with whipped cream to keep it moist.
Banana Split Chiffon Cake
Inspired by Rose Levy Beranbaum’s The Baking Bible
For the cake:
- 7 eggs, separated and at room temperature
- 2 large, overripe bananas, peeled and broken into rough chunks
- 1/2 cup flavorless oil, such as canola
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup + 1/4 cup sugar
- 2 1/4 cups gluten-free flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoon cream of tartar
For the whipped cream frosting:
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
For the filling:
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1/3 cup cocoa powder
- Preheat oven to 325°F and set aside three 8″ round baking pans. Line them with aluminum foil to make cake removal easier.
- In a blender or food processor, blend bananas, oil, and lemon juice until smooth, stopping the machine and scraping down the sides as needed.
- Add egg yolks and vanilla and bland until combined, about 10 seconds.
- In the bowl of a stand mixer fitted with the whisk attachment, mix flour, 1 cup sugar, baking powder, and salt on low speed for 30 seconds.
- Make a well in the center and pour in banana mixture.
- Beat on low speed until dry ingredients are moistened, scraping down the sides of the bowl as needed.
- Increase speed to medium-high and beat until smooth, about 1 1/2 minutes.
- If you don’t have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry mixer bowl and whisk beater to remove any trace of oil.
- In the mixer bowl fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-low speed until they are foamy.
- Increase speed to medium-high and beat until soft peaks form when beater is raised.
- Gradually add 1/4 cup sugar and beat until mixture is stiff and glossy.
- Add a large scoop of the whipped egg whites to the banana mixture and mix gently but thoroughly to lighten the batter.
- Add the remaining egg whites in 3 additions. Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
- Divide batter between pans.
- Bake at 325°F for 25 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 15 minutes. The cakes are done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
- As soon as you remove cakes from oven, lay 2 thick wooden spoon handles (or chopsticks) across the top of each pan and place a shallow bowl upside down on top of the handles/chopsticks. Invert each arrangement and cool cakes completely upside down. This step is important, because otherwise the cakes will sink. It looks like this:
- Unmold cakes carefully, because they are fragile.
- Again using the mixer with the whisk attachment, make the whipped cream: Beat together 1 1/2 cups heavy cream and 3 tablespoons powdered sugar on medium speed until whipped cream holds stiff peaks. Scrape into a clean bowl.
- Without cleaning the mixing bowl or the whisk attachment, beat together 1/2 cup heavy cream, 1/2 cup powdered sugar, and cocoa powder until fluffy and well mixed. The chocolate filling will be on the thicker side.
- Place one cake layer on a serving plate and spread with 1/2 of the filling. Top with the second layer and spread with the rest of the filling. The thick filling is a little hard to spread, but be patient and don’t be afraid to use your fingers to help.
- Top with the third layer. Using the whipped cream, frost first the sides and then the top of the cake. Make sure there is no exposed cake, because gluten-free cake dries out quickly.
- Refrigerate the cake if you’re not serving it the same day.