Moist Banana Cake (Printer-friendly)
A moist, tender banana cake bursting with ripe banana flavor and just the right sweetness for any occasion.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 3 ripe bananas, mashed
06 - 3/4 cup granulated sugar
07 - 1/2 cup vegetable oil
08 - 2 large eggs
09 - 1/4 cup milk
10 - 1 teaspoon vanilla extract
→ Optional Add-ins
11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips
# How to Prepare:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the mashed bananas with the sugar, vegetable oil, eggs, milk, and vanilla extract until smooth and well blended.
04 - Gradually fold the dry ingredient mixture into the banana mixture until just combined. Be careful not to overmix.
05 - If desired, gently fold in the chopped nuts or chocolate chips until evenly distributed.
06 - Pour the batter into the prepared cake pan and smooth the top with a spatula.
07 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve plain or topped with your favorite frosting.
# Expert Advice:
01 -
- The batter comes together in one bowl with zero fancy equipment, which means you can decide to make it and be eating it within the hour.
- That dense, tender crumb stays moist for days, so it actually tastes better the next afternoon with a cup of coffee.
02 -
- Overmixing the batter activates the gluten in the flour and turns your tender cake into something rubbery, so fold gently and stop early.
- Opening the oven door before the 35 minute mark can cause the cake to sink in the middle, so resist the urge to peek.
03 -
- Mash your bananas with a fork in a wide bowl and leave some small lumps for pockets of intense banana flavor throughout the cake.
- Rotating the pan halfway through baking ensures even browning, especially if your oven has hot spots like mine does.