Buttermilk Banana Chiffon Cake Recipe (with Walnuts)
This buttermilk banana chiffon cake recipe gives you a light, tender crumb with a gentle banana flavor and a simple walnut crunch. You’ll mix the dry ingredients, whisk the banana-buttermilk mixture, then bake until the center sets. Below you’ll find the ingredients and how to make it in clear, easy steps.
Ingredients
1. For the dry mix
2. For flavor and the wet mix
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 340°F (170°C). Lightly grease a cake pan and line the bottom with parchment so the cake releases cleanly.
Combine the dry ingredients
Whisk (or sift) flour, baking powder, baking soda, and salt in a large bowl. This helps the batter bake up evenly.
Whisk eggs and sugar
Beat 2 eggs with 1 1/3 cups sugar for 2–3 minutes, until slightly pale and foamy.
Add banana, buttermilk, and vanilla
Stir in the mashed banana, buttermilk, and vanilla. Mix just until everything looks uniform—no need to overbeat.
Fold in the dry mix
Add the dry ingredients in 2–3 additions. Fold gently with a spatula until the batter is smooth and you don’t see dry flour.
Add walnuts and finish the top
Fold most of the walnuts into the batter. Sprinkle the reserved 1/2 cup sugar over the top for a light crust, then scatter the remaining walnuts.
Bake
Pour into the pan and bake for about 30 minutes. A toothpick inserted in the center should come out clean.
Cool and serve
Let the cake rest in the pan for 10 minutes, then turn out onto a rack to cool fully. Slice and serve plain or with tea/coffee.