Moist Banana Cake (Printable)
A moist, tender cake bursting with ripe banana flavor and a gentle sweetness everyone loves.
# What You Need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 3 ripe bananas, mashed
06 - 3/4 cup (150 g) granulated sugar
07 - 1/2 cup (120 ml) vegetable oil
08 - 2 large eggs
09 - 1/4 cup (60 ml) milk
10 - 1 teaspoon vanilla extract
→ Optional Add-ins
11 - 1/2 cup (60 g) chopped walnuts or pecans
12 - 1/2 cup (90 g) chocolate chips
# How To Make:
01 - Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the mashed bananas with granulated sugar, vegetable oil, eggs, milk, and vanilla extract until smooth and well incorporated.
04 - Gradually fold the dry ingredient mixture into the banana mixture until just combined. Be careful not to overmix to keep the cake tender.
05 - If using, gently fold in the chopped walnuts, pecans, or chocolate chips until evenly distributed throughout the batter.
06 - Pour the batter into the prepared 9-inch round cake pan and smooth the top with a spatula for an even surface.
07 - Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
09 - Slice and serve plain or with your favorite frosting such as cream cheese frosting.
# Expert Tips:
01 -
- The batter comes together in one bowl with no electric mixer required, which means less cleanup and more time to enjoy the smell filling your home.
- It stays moist for days thanks to the oil and banana combination, actually tasting better on day two if you can wait that long.
02 -
- Overmixing the batter is the fastest way to turn this tender cake into something rubbery, so fold gently and stop early.
- Swapping oil for melted butter creates a richer flavor but the cake will firm up more once cooled.
03 -
- Let the cake cool completely before covering it or condensation will make the top sticky and wet.
- A light dusting of flour over the greased pan creates an extra insurance layer that guarantees a clean release every single time.