Tropical Chiffon Cake from The Diabetic Goodie Cookbook: Classic Desserts and Baked Goods to Satisfy Your Sweet Tooth by Kathy Kochan

Ingredients

• 1 cup (224 g) mashed ripe bananas (2 medium)
• One 6-ounce (177 ml) can unsweetened pineapple juice (about ¾ cup)
• Confectioners’ sugar (optional)
• 1 tablespoon baking powder
• 1 cup (120 g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon grated lemon zest
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup (120 ml) canola or extra-light olive oil
• ½ teaspoon cream of tartar
• 7 large eggs, separated, at room temperature
• 1 cup (120 g) whole wheat flour
• ½ cup (96 g) granulated sugar