Banana Bread Cake (Printable)
Moist banana bread cake with cinnamon, optional nuts or chocolate chips, perfect for breakfast, snack, or dessert.
# 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
# Directions:
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, brown sugar, and vanilla extract until smooth.
03 - In a separate bowl, whisk together flour, baking soda, baking powder, ground cinnamon, and salt.
04 - Gradually stir the flour mixture into the banana mixture until just combined. Avoid overmixing.
05 - Gently fold in chopped nuts or chocolate chips if desired.
06 - Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
07 - 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 Suggestions:
01 -
- This cake tastes like banana bread but has an almost melt-in-your-mouth texture.
- You can dress it up for dessert or sneak a slice for breakfast with coffee—no apologies needed.
02 -
- The first time I rushed and overmixed, I ended up with dense, gummy slices—so stir gently and stop early.
- Baking time matters: watch for golden edges but don’t overbake or the cake will lose that perfect moistness.
03 -
- Overripe bananas are crucial—don’t even think about using the yellow, firm ones.
- Line your pan with parchment for fuss-free removal (and less cleanup).