Moist Banana Cake (Printable)
A tender, moist cake bursting with ripe banana flavor and a hint of sweetness for any occasion.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 3 ripe bananas, mashed
06 - 3/4 cup granulated sugar
07 - 1/2 cup vegetable oil
08 - 2 large eggs
09 - 1/4 cup milk
10 - 1 teaspoon vanilla extract
→ Optional Add-ins
11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips
# Steps:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the mashed bananas with granulated sugar, vegetable oil, eggs, milk, and vanilla extract until smooth and well incorporated.
04 - Gradually fold the dry ingredient mixture into the banana mixture using a spatula, stirring until just combined. Avoid overmixing to keep the cake tender.
05 - If desired, gently fold chopped walnuts, pecans, or chocolate chips into the batter.
06 - Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
07 - Bake for 40 to 45 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 slicing. Serve plain or with your preferred frosting.
# Expert Advice:
01 -
- It uses simple pantry staples and turns bananas you were about to throw away into something genuinely special.
- The crumb stays impossibly moist for days, which means it is one of those rare cakes that actually tastes better the next afternoon.
02 -
- I once pulled the cake out five minutes early because it looked done on top, and the center sank into a sad sunken valley, so always trust the toothpick test over appearances.
- Swapping oil for melted butter adds a richer flavor but the cake dries out noticeably faster, so if you go that route plan to eat it the same day.
03 -
- Freeze your overripe bananas whole and unpeeled when you cannot bake right away, then thaw them in a bowl and squeeze the flesh right out of the peel for effortless mashing.
- Fold the dry ingredients in with a spatula using gentle figure eight motions rather than aggressive stirring, and the crumb will reward you with an incredibly soft texture.