This moist and easy banana bread cake is simply wonderful! Made with ripe bananas, it’s soft, sweet, and perfect for breakfast or a snack. Plus, it only takes a few ingredients!
Making this cake always brings a smile to my face—there’s nothing like the smell of bananas baking in the oven! I love to enjoy a slice with a cup of coffee. Yum!
Key Ingredients & Substitutions
Ripe Bananas: The riper, the better! Dark spots on bananas mean they’re sweet and perfect for baking. If you’re out of bananas, you could use unsweetened applesauce, about 1/2 cup for each banana.
Sour Cream/Yogurt: This adds moisture and a bit of tang. If you don’t have any, you can substitute with buttermilk or even milk with a splash of lemon juice. It’ll still keep your cake soft!
Vegetable Oil/Butter: I love using oil for its ease, but if you prefer the buttery flavor, melted butter is fantastic too. You can even mix both for the best of both worlds.
Nuts/Chocolate Chips: Adding walnuts or pecans brings a nice crunch, but feel free to skip them for a nut-free version. Chocolate chips are a delightful treat; use dark or milk, depending on your preference!
How Do I Ensure My Banana Bread Cake is Moist and Delicious?
The key to moisture in this cake lies in the mixing method and ingredient choices. Combine wet and dry ingredients gently. Overmixing can lead to a dense cake, so fold until no dry streaks remain. The bananas and sour cream also contribute to that lovely moisture!
- Mix just until combined to maintain a light texture.
- Check doneness with a toothpick around the 45-minute mark. If it comes out clean, it’s done!
- Cool it in the pan for a bit before transferring to a rack. This helps it retain moisture.
Trust me, with these tips, your banana bread cake will turn out perfectly every time! Enjoy your baking!
Moist and Easy Banana Bread Cake
Ingredients You’ll Need:
- 3 ripe bananas, mashed
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup (120 ml) sour cream or plain yogurt (for extra moisture)
- 1/2 cup chopped nuts or chocolate chips (optional)
How Much Time Will You Need?
This banana bread cake will take about 15 minutes to prep and 45-55 minutes to bake, so you’re looking at around 1 hour and 15 minutes in total. After that, let it cool for about 10 minutes in the pan before transferring it to a wire rack. It’s worth the wait because the aroma will have your taste buds tingling!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan. Alternatively, you can line the bottom with parchment paper for easier removal later. This is an important step to ensure your cake doesn’t stick!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, vegetable oil (or melted butter), and granulated sugar. Mix well until it’s smooth and creamy. This is where the sweetness and flavor will start to build. Don’t forget to taste a little bit—it’s delicious!
3. Add the Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then add in the vanilla extract, mixing until everything is combined. The eggs help to bind the mixture together and add richness to your cake.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon (if you’re using it). The baking soda will help your cake rise, and the cinnamon will add a warm, cozy flavor.
5. Mix It All Together:
Gradually add the dry ingredient mixture to your banana mixture, folding gently until just combined. Be careful not to overmix—you want it to be light and fluffy! It’s okay if there are a few lumps; it will all come together as it bakes.
6. Add Moisture and Mix-Ins:
Fold in the sour cream (or yogurt) which adds an extra layer of moisture to your cake. If you’d like, you can also fold in your chopped nuts or chocolate chips at this point for added texture and flavor.
7. Transfer to Cake Pan:
Pour the batter into the prepared cake pan. Use a spatula to smooth the top evenly, making sure it’s well distributed in the pan. This will help it bake evenly!
8. Bake:
Place the cake in the preheated oven and bake for 45-55 minutes. Start checking around the 45-minute mark with a toothpick. If it comes out clean or with just a few crumbs, it’s ready!
9. Cool Down:
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step helps prevent sogginess at the bottom!
10. Serve and Enjoy:
Once cooled, slice your banana bread cake and serve it as is, or add a dusting of powdered sugar or a dollop of whipped cream for a real treat. Enjoy every moist, delicious bite!
Happy baking! Your banana bread cake is sure to be a hit!
FAQ for Moist and Easy Banana Bread Cake
Can I Use Frozen Bananas in This Recipe?
Absolutely! Frozen bananas work great. Just thaw them in the fridge or microwave, then drain any excess liquid before mashing. They’ll add the same sweet flavor and moisture to your cake!
How Do I Store Leftover Banana Bread Cake?
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Make sure it’s completely cooled before storing to prevent sogginess. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months!
What Can I Substitute Instead of Sour Cream?
No sour cream? No problem! You can use plain yogurt, buttermilk, or even applesauce as a substitute. Each will add a different flavor but will keep the cake moist and fluffy!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it has a binding agent like xanthan gum if your blend doesn’t already include it. The texture might change slightly, but it should still taste great!
