Banana Angel Food Cake

I am always looking for a good way to use up the egg whites that get tucked in the back of the freezer. Usually, we have about 2 cups before one of us throws up our hands and proclaims it’s time for egg white cake. I’ve never been much of an angle food cake person, but it seems the best way to use them so I’ve been experimenting and I think I may have found my winner. It’s not as delicate as your typical angel food, which is probably why I like it. It’s also a way to get out of the banana bread rut I often find myself in when using up the bananas that are also lurking in the freezer. I made this as a birthday cake and it was a big hit, it would also be a welcome addition to a summer bbq. I poured warmed caramel over the cake and topped it with chopped pecans, walnuts would be fabulous too.


Banana Angel Food Cake via


  • 1 1/2 c egg whites
  • 1/2 tsp cream of tartar
  • 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 c rolled oats
  • 3 bananas, ripe, mashed
  • 1 c cake flour (I used ap four, it makes for a denser cake, but just as tasty)
  • 2 c confectioners’ sugar
  • 1/4 tsp salt


  1. Preheat oven to 325 degrees
  2. Beat egg whites until stiff but not dry
  3. Combine cream of tartar, baking powder, vanilla, cinnamon, oats, and mashed bananas
  4. In a separate bowl combine the flour, confectioner’s sugar and salt
  5. Fold banana mixture into the egg whites
  6. Fold flour mixture into the egg white/banana mixture
  7. Pour batter into two prepared 9″ round cake pans
  8. Bake for 45 minutes-1 hour, until cake is firm and just beginning to turn golden
  9. Cool for 5 minutes then slip out of pan onto a serving dish

Caramel Buttercream thanks Martha

If you double the amount of caramel you make here, you can reserve half of it to drizzle over the top like I did in the photo above.


  • 1 1/4 c sugar
  • 1/3 c heavy cream
  • 6 egg whites
  • pinch of salt
  • 1 pound unsalted butter, softened and cut into roughly 1″ cubes
  • 1 tsp vanilla extract


  1. Caramel:
    1. Pour 1/4 cup water into a medium heavy-bottom saucepan
    2. Add 1/2 cup plus 2 tablespoons sugar
    3. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear
    4. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming
    5. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber
  2. Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously)
  3. Stir caramel until smooth
  4. Transfer to a bowl; let cool
  5. Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer
  6. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer
  7. Return bowl to mixer; fit mixer with whisk attachment
  8. Beat on medium-high speed until stiff
  9. Reduce speed to medium low; add butter, a few tablespoons at a time
  10. Continue whisking until smooth
  11. Switch to paddle attachment
  12. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes
  13. Let set in the refrigerator for about 30 minutes before using

Once your cake is cool, use a long knife to carefully cut each round in half to create more layers. You can skip this step if you like, but you may up with extra frosting (buttercream keeps in the freezer for about 3  months).

Happy eating!

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