Moist Banana Cake (Printable)
A moist, tender cake bursting with sweet banana flavor, ideal for dessert or afternoon tea.
# What You'll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed (about 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 semi-sweet chocolate chips
# How to Make It:
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 the mashed bananas, vegetable oil, sugar, eggs, and vanilla extract together 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. Avoid overmixing to keep the cake tender.
05 - Gently stir in chopped walnuts, pecans, 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 carefully transfer to a wire cooling rack to cool completely before serving.
# Expert Advice:
01 -
- The crumb stays ridiculously moist for days, which means it actually tastes better on day two if you can wait that long.
- It comes together in one bowl with zero fancy equipment, making it the most forgiving cake you will ever meet.
02 -
- Underbaking by even a few minutes leaves a gummy center that never sets, so always test with a toothpick and trust it over the timer.
- Folding the dry ingredients in batches rather than dumping them all at once prevents pockets of raw flour from hiding in the finished cake.
03 -
- Frozen bananas work brilliantly here, just thaw them completely and drain off any excess liquid before mashing so your batter does not turn too wet.
- If you want a taller, bakery style cake, double the recipe and bake it in two layered rounds with frosting in between.