Moist Banana Cake (Printable version)
Moist and tender banana cake with sweet flavor, perfect for dessert or afternoon tea gatherings.
# What you need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed (about 1¼ cups)
02 - ½ cup vegetable oil or melted butter
03 - ½ cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon baking powder
09 - ¼ teaspoon salt
10 - ½ teaspoon ground cinnamon (optional)
→ Optional Add-ins
11 - ½ cup chopped walnuts or pecans
12 - ½ cup chocolate chips
# How To:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan, tapping out any excess flour.
02 - In a large mixing bowl, beat together the mashed bananas, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and well blended.
03 - In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix to keep the cake tender.
05 - Gently stir in the chopped nuts or chocolate chips if using, distributing them evenly throughout the batter.
06 - Pour the batter into the prepared cake pan and smooth the surface with a spatula to ensure even baking.
07 - Bake on the center rack for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- It turns nearly expired bananas into the most comforting cake you will ever pull from your oven.
- The crumb stays incredibly moist for days, making it the ideal make ahead treat for unexpected guests.
- You probably have every single ingredient sitting in your kitchen right now.
02 -
- Overmixing the batter is the fastest way to end up with a dense rubbery cake instead of the tender crumb you want.
- Underripe bananas will not give you the same moisture or sweetness, so wait until the peels are heavily spotted or fully brown.
- Every oven runs slightly differently, so start checking at 30 minutes rather than relying solely on the timer.
03 -
- Freeze your overripe bananas whole and unpeeled whenever you have them, then thaw before using for the easiest banana bread or cake prep imaginable.
- Tap the cake pan gently on the counter once before baking to release any trapped air bubbles that could create uneven holes.