Moist Banana Cake (Printable)
A moist, tender banana cake bursting with sweet flavor, perfect for dessert or afternoon tea.
# What You'll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed (about 1⅓ 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 - 1½ 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
# Steps:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan, ensuring even coverage on all surfaces.
02 - In a large mixing bowl, beat the mashed bananas, vegetable oil, granulated sugar, eggs, and vanilla extract together 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, until evenly distributed.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix 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 use a spatula to smooth the surface into an even layer.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check at the 35-minute mark to avoid overbaking.
08 - Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
# Expert Tips:
01 -
- The batter comes together in one bowl with zero fancy equipment, which means you can have it in the oven before your coffee finishes brewing.
- That banana flavor deepens beautifully overnight, making the second day slice even better than the first.
02 -
- Underbaking by even a few minutes leaves the center gummy and sunken, so always rely on the toothpick test rather than the timer alone.
- Folding the dry ingredients in two additions instead of all at once gives you a more even mix with far less stirring, which keeps the crumb light and tender.
03 -
- Measure your flour by spooning it into the cup and leveling with a knife, because a packed cup can add up to 25 percent too much flour and leave your cake dry and dense.
- Let the baked cake sit uncovered for the first hour of cooling so the top does not get sticky from trapped steam, then wrap it to lock in moisture.