Usually, I would make banana bread out of leftover brown bananas but I came across this recipe for Banana Chocolate Chip Oatmeal Cookies on Make and Takes. We made them and they are delicious. So I’ve been looking for other recipes that use bananas. My mom’s good old Betty Crocker Picture Cookbook has a nice recipe for Banana Chiffon Cake that I didn’t even have to modify to make dairy-free.
Banana Chiffon Cake DF MF
2.25 c flour
1.5 c sugar
3 tsp baking powder MF
1 tsp salt
.5 c canola oil
5 egg yolks, unbeaten
.33 c cold water
1 c ripe bananas, mashed
1 tsp vanilla MF
1 c egg whites (7-8)
.5 tsp cream of tartarPreheat 325F. Blend four, sugar, baking powder, and salt in bowl. Make a well and add oil, egg yolks, water, bananas, and vanilla; beat until smooth. Beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture over egg whites; cut and fold with flexible spatula until completely blended. Pour into ungreased 10-in tube pan. Bake 65-70 min. Invert to cool.
