Moist Banana Cake (Printable Version)
A moist, tender banana cake with sweet banana flavor, perfect for dessert or afternoon tea.
# Ingredient List:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
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 the mashed bananas, oil, sugar, eggs, and vanilla extract until smooth.
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. Do not overmix.
05 - Stir in nuts or chocolate chips if desired.
06 - Pour the batter into the prepared pan and smooth the surface evenly.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
08 - 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 no mixer required, which means less cleanup and more time to enjoy a slice while it is still warm.
- It stays moist for days, tucked under a cake dome or even wrapped in foil, making it a reliable make ahead option for busy weeks.
02 -
- Overmixing the batter is the fastest way to end up with a dense, rubbery cake, so treat folding like a gentle conversation rather than a vigorous debate.
- I once used bananas that were barely yellow and the cake tasted flat, so learn from my mistake and wait for those dark speckled peels.
03 -
- Freeze your overripe bananas whole in their peels, then thaw them in a bowl when you are ready to bake, because the liquid that pools is pure banana flavor gold.
- A pinch of espresso powder in the dry mix deepens the banana flavor without making the cake taste like coffee at all.