Moist Banana Cake (Print View)
A moist, flavorful cake packed with ripe bananas and just the right touch of sweetness for any occasion.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1 tsp baking soda
04 - 1/2 tsp 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 tsp vanilla extract
→ Optional Add-ins
11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips
# How to Make:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the mashed bananas with sugar, vegetable oil, eggs, milk, and vanilla extract until smooth and well incorporated.
04 - Gradually fold the dry ingredient mixture into the banana mixture, stirring gently until just combined. Avoid overmixing to keep the crumb tender.
05 - If using, gently fold the chopped nuts or chocolate chips into the batter.
06 - Pour the batter into the prepared cake pan and smooth the top with a spatula for an even surface.
07 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
09 - Slice into wedges and serve plain or topped with your favorite frosting.
# Expert Suggestions:
01 -
- The batter comes together in under twenty minutes with nothing more than a whisk and a bowl, which makes it perfect for lazy weekend afternoons.
- It stays incredibly moist for days, somehow tasting even better on the second day when the banana flavor deepens and settles.
02 -
- Opening the oven door before the 35-minute mark will cause the cake to sink in the center, so resist the urge to peek no matter how good it smells.
- Replacing the vegetable oil with melted butter creates a richer, deeper flavor but the cake will dry out faster, so plan to eat it within a day or two if you make that swap.
03 -
- Mash the bananas by hand with a fork rather than using a blender, because a few small lumps actually create those delicious pockets of concentrated banana flavor throughout the cake.
- Rotate the cake pan halfway through baking if your oven has hot spots, since even browning makes a real difference in both appearance and texture.