Banana Bread Cake (Printable)
Moist banana bread cake with mashed bananas, cinnamon and optional nuts or chocolate chips.
# What You 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 Make It:
01 - Preheat oven to 350°F. Grease and line a 9-inch square or round cake pan with parchment.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until completely smooth.
03 - In a separate bowl, combine all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Whisk to blend.
04 - Gradually add dry ingredients to the wet mixture, gently stirring until fully combined. Avoid overmixing to maintain a tender crumb.
05 - Gently fold in chopped walnuts, pecans, or chocolate chips, if using.
06 - Transfer the batter to the prepared cake pan. Spread evenly using a spatula to ensure even baking.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean with minimal crumbs.
08 - Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- This cake transforms tired bananas into a golden, pillowy treat that’s outrageously easy.
- There’s flexibility for add-ins and toppings, so you can riff on it depending on your mood or pantry finds.
02 -
- Trying to rush the cooling leads to a crumbled cake (patience pays off every time).
- Switching the add-ins up—chocolate chips one batch, pecans the next—keeps it feeling fresh for everyone who comes back for more.
03 -
- Insert the toothpick off-center—sometimes the middle looks done before it actually is.
- Measuring flour by weight makes the texture consistent every single time (less guesswork, better results).