Moist Banana Cake (Printable Version)
A moist, tender cake bursting with ripe banana flavor and gentle sweetness for any occasion.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups (250 g) 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 (150 g) granulated sugar
07 - 1/2 cup (120 ml) vegetable oil
08 - 2 large eggs
09 - 1/4 cup (60 ml) milk
10 - 1 teaspoon vanilla extract
→ Optional Add-ins
11 - 1/2 cup (60 g) chopped walnuts or pecans
12 - 1/2 cup (90 g) chocolate chips
# Directions:
01 - Preheat the oven to 350°F (175°C). 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 ingredients into the banana mixture until just combined. Be careful not to overmix.
05 - If using, gently fold in the chopped nuts or chocolate chips until evenly distributed.
06 - Pour the batter into the prepared cake pan and smooth the top with a spatula.
07 - Bake for 40–45 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. Slice and serve plain or with your favorite frosting.
# Quick Tips:
01 -
- This cake stays impossibly moist for days, thanks to the oil and banana combination, making it one of those rare bakes that actually tastes better the next afternoon.
- You probably have every single ingredient in your kitchen right now, which means no emergency grocery runs and almost zero excuse not to make it.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns your tender cake into something rubbery, so stop stirring the moment everything looks combined.
- Opening the oven door before the 30 minute mark can cause the cake to sink in the center, so resist the urge to peek and let the heat do its work.
03 -
- Weigh your flour with a kitchen scale if you have one, because scooping directly with the measuring cup can pack in up to 25 percent more flour than intended and leave you with a dry, dense cake.
- The secret to a beautifully domed, crackly top is making sure your oven is fully preheated before the pan goes in, so give it a solid 15 minutes at temperature before baking.