Moist Banana Cake (Printable)
Tender banana cake with mashed ripe bananas and buttermilk; stays moist and perfect for brunch or a sweet snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup granulated sugar
06 - 1/2 cup vegetable oil or melted unsalted butter
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 4 medium ripe bananas, mashed (about 1 1/2 cups)
10 - 1/2 cup buttermilk or plain yogurt
→ Optional Add-ins
11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips
# How-To:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat together the granulated sugar and vegetable oil (or melted butter) until thoroughly combined.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until blended.
05 - Gently fold the mashed bananas and buttermilk (or yogurt) into the wet mixture until just combined.
06 - Add the dry ingredient mixture to the wet ingredients, folding gently just until no flour spots remain. Take care not to overmix.
07 - If using chopped nuts or chocolate chips, fold them into the batter at this stage.
08 - Pour the batter into the prepared cake pan and smooth the top with a rubber spatula for an even surface.
09 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
10 - Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Serve plain or topped with your favorite frosting.
# Expert Tips:
01 -
- The crumb stays impossibly moist for days, making it the rare cake that tastes better on day two.
- It comes together with one bowl and a whisk, no fancy equipment or technique required.
- It doubles as a breakfast pastry and a dessert depending on what you pair it with.
02 -
- Overmixing the batter activates the gluten in the flour and turns your tender cake into something rubbery and dense.
- Underripe bananas will leave you with a bland cake, so wait until the peels are heavily spotted or nearly black.
03 -
- Freeze your overripe bananas whole in their peels, then thaw them in a bowl when ready to bake, the liquid that pools is pure concentrated flavor.
- Rotate your pan halfway through baking if your oven has hot spots, it ensures even browning across the entire cake.