Banana Bread Cake (Printable)
Moist banana bread cake blending mashed bananas, cinnamon, and optional nuts or chocolate chips for breakfast or dessert.
# What goes in:
→ 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
# Directions:
01 - Preheat oven to 350°F. 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 homogenous.
03 - In a separate bowl, whisk all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until evenly distributed.
04 - Gradually add dry ingredients to wet mixture, stirring gently until just combined. Take care not to overmix.
05 - Gently fold in chopped walnuts or pecans and chocolate chips, if using.
06 - Pour batter into prepared pan and smooth the top with a spatula.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow cake to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before serving warm or at room temperature.
# Expert Advice:
01 -
- The batter is practically foolproof—even on sleepy mornings, it comes together in minutes.
- It manages to be moist without feeling heavy, making each slice feel like a treat and not a chore.
02 -
- Once, I learned the hard way that mashing bananas too finely turns the cake a bit gummy—stick with a few small lumps.
- Lining the pan with parchment, not just greasing, makes for the easiest cake extraction and zero crumble disasters.
03 -
- Weighing your flour and sugars guarantees a cake that's light, not leaden.
- Warming the bananas slightly in the microwave before mashing releases even more sweetness—an accident I've turned into a constant trick.