Moist Banana Cake (Printable Version)
A moist, tender cake bursting with sweet banana flavor, topped with nuts or chocolate chips for an irresistible treat.
# What You Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed (about 1 1/4 cups)
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 It:
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 and well blended.
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, stirring gently until just combined. Be careful not to overmix.
05 - Fold in chopped nuts or chocolate chips if desired, distributing evenly throughout the batter.
06 - Pour the batter into the prepared cake pan and smooth the surface with a spatula.
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 before serving.
# Helpful Hints:
01 -
- The crumb stays ridiculously moist for days, so you can bake it on Sunday and still enjoy it Wednesday.
- It requires exactly one bowl and zero fancy equipment, which means almost zero dishes.
02 -
- Overmixing the batter is the fastest way to end up with a dense, rubbery cake instead of a tender one.
- Underripe bananas will taste flat and starchy, so wait until the peels are heavily spotted or fully brown before mashing.
03 -
- Freeze your overripe bananas whole in their peels whenever you have extras, then thaw them overnight before baking for the easiest mash you have ever made.
- Rotate your cake pan halfway through baking to ensure even browning, since most ovens have hot spots you never notice until a cake comes out lopsided.