Banana Bread Cake (Printable)
Moist banana bread cake with cinnamon and optional nuts or chocolate; great for breakfast or a sweet snack.
# What You’ll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup vegetable oil
04 - 1/2 cup granulated sugar
05 - 1/2 cup light brown sugar
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ Optional Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips
# How to Prepare:
01 - Preheat the oven to 350°F. Grease and line a 9-inch square or round cake pan.
02 - In a large 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 - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
05 - Carefully fold in chopped nuts or chocolate chips if desired.
06 - Pour the batter evenly into the prepared pan and smooth the top with a spatula.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center emerges clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Advice:
01 -
- It stays moist for days—even if you sneak a slice for breakfast or a midnight dessert.
- The mix of brown sugar and ripe bananas brings out flavors that even banana bread skeptics crave.
02 -
- Overmixing will make your cake heavy instead of cloud-soft—learned that after a very chewy attempt.
- That toothpick test really matters with banana cake; pull it out the moment the crumbs look just set, or it’ll dry out pretty fast.
03 -
- I found that swirling a spoonful of yogurt on top of the batter before baking creates a beautiful marbled effect.
- For banana flavor that pops, roast bananas in their skins for 15 minutes before mashing—learned from a late-night TV chef binge.