Moist Banana Cake (Print View)
A moist, tender cake bursting with sweet banana flavor, perfect for dessert or afternoon tea.
# What You'll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed (about 1 ¼ cups)
02 - ½ cup vegetable oil (or melted butter)
03 - ½ cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 ½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon baking powder
09 - ¼ teaspoon salt
10 - ½ teaspoon ground cinnamon (optional)
→ Optional Add-ins
11 - ½ cup chopped walnuts or pecans
12 - ½ cup chocolate chips
# Method:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan, then line the bottom with parchment paper for easy release.
02 - In a large mixing bowl, beat together the mashed bananas, vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
04 - Gradually add the dry ingredient mixture into the wet ingredients, folding gently with a spatula until just combined. Stop mixing as soon as no dry streaks remain to keep the cake tender.
05 - If using, gently stir in the chopped walnuts or pecans and chocolate chips until evenly distributed 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 comes out clean and the top springs back lightly when touched.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely before slicing and serving.
# Insider Tips:
01 -
- The batter comes together in one bowl with no fancy equipment, which means less washing up and more time to enjoy your afternoon.
- It stays moist for days thanks to the bananas, so you can bake it ahead and it only gets better.
02 -
- Overmixing the batter activates the gluten in the flour and turns your tender cake into something rubbery, so treat folding like a gentle conversation rather than a workout.
- Opening the oven door before the 30 minute mark can cause the cake to sink in the middle, so resist the urge to peek early.
03 -
- Measure your flour by spooning it into the cup and leveling with a knife, because dipping the cup directly into the bag packs in too much flour and dries out the cake.
- A pinch of nutmeg alongside the cinnamon adds a warmth that most people cannot identify but everyone notices when it is missing.