Moist Banana Cake (Printable)
Moist, tender banana cake with sweet banana flavor, perfect for dessert or afternoon tea gatherings.
# What You'll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed (approximately 1 cup)
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, ensuring even coverage to prevent sticking.
02 - In a large mixing bowl, beat together the mashed bananas, vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
03 - In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if using, ensuring even distribution of leavening agents.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined. Avoid overmixing to maintain a tender crumb.
05 - Gently stir in chopped nuts or chocolate chips if desired, 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 transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- It turns bananas you were about to toss into the softest, most fragrant cake imaginable, which feels like a small victory against food waste.
- The batter comes together in one bowl with no electric mixer required, so cleanup is almost embarrassingly easy.
02 -
- Underripe bananas will leave pale streaks and a flat flavor, so wait until the skins are heavily spotted or fully brown before mashing.
- Folding the flour in gently rather than stirring vigorously is the single most important step for achieving that pillowy crumb everyone loves.
03 -
- If your bananas are not ripe enough, bake them whole and unpeeled at 150°C (300°F) for about 15 minutes until the skins blacken and the interiors turn syrupy and soft.
- A light sprinkle of coarse sugar over the batter before baking creates a delicate, crackly crust that gives the cake a bakery quality finish.