Banana Bread Cake (Printable Version)
Moist banana bread cake with cinnamon, vanilla, and optional nuts or chocolate, ideal for breakfast or dessert.
# What You’ll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 0.5 cup vegetable oil
04 - 0.5 cup granulated sugar
05 - 0.5 cup light brown sugar
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - 1.5 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 0.5 teaspoon baking powder
10 - 0.5 teaspoon ground cinnamon
11 - 0.25 teaspoon salt
→ Optional Add-ins
12 - 0.5 cup chopped walnuts or pecans
13 - 0.5 cup chocolate chips
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line a 9-inch square or round cake pan.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until the mixture is smooth.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
04 - Add the dry ingredients to the wet ingredients in batches, stirring gently after each addition until just combined. Avoid overmixing.
05 - Fold in chopped walnuts, pecans, or chocolate chips if desired.
06 - Pour the batter evenly into the prepared pan and smooth the surface with a spatula.
07 - Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
# Quick Tips:
01 -
- The soft, moist crumb makes every forkful dangerously good with coffee or tea.
- I never worry about dry banana bread again—this cake is impossibly forgiving, even on a rushed morning.
02 -
- I learned the hard way to never overmix once the flour goes in—otherwise you risk a dense, gummy crumb.
- Forgetting to check the center with a toothpick once led to a gooey middle—so now I always double-check before pulling it out.
03 -
- Letting the bananas get super-ripe—almost black—makes the sweetest cake.
- Use a spatula to gently fold for the most tender crumb; too much force deflates the batter.