Moist Banana Cake (Printable)
Moist and tender cake bursting with sweet banana flavor, perfect for dessert or afternoon tea.
# What You Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed (about 1 1/3 cups)
02 - 1/2 cup vegetable oil or melted butter
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/2 teaspoon ground cinnamon (optional)
→ Optional Add-ins
11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips
# How To Make:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - In a large bowl, beat together the mashed bananas, oil, sugar, eggs, and vanilla extract until smooth and well blended.
03 - In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
05 - Gently stir in chopped nuts or chocolate chips if desired.
06 - Pour the batter into the prepared cake pan and smooth the surface with a spatula.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The batter comes together in one bowl with zero fancy equipment, which means you can go from craving to cake in about an hour.
- That dense, tender crumb tastes even better on day two, if you can manage to wait that long.
02 -
- Underbaking by even a few minutes leaves a gummy center that sinks as it cools, so always test with a toothpick before pulling it from the oven.
- Folding the dry ingredients too aggressively deflates the batter and creates a dense, heavy crumb instead of a tender one.
03 -
- Freeze your bananas when they reach peak ripeness so you always have ready ingredients for this cake on short notice.
- Line the bottom of your pan with parchment paper to guarantee the cake never sticks, no matter what.