Banana Bread Cake (Printable)
Moist banana bread cake with mashed bananas, cinnamon and optional nuts or chocolate chips—great for breakfast or snack.
# 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
# Steps:
01 - Preheat oven to 350°F (175°C). Grease and line a 9-inch square or round cake pan.
02 - In a large mixing bowl, whisk the mashed bananas, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until fully blended and smooth.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
04 - Gradually incorporate the dry mixture into the banana mixture, stirring until just combined. Avoid overmixing to maintain a tender texture.
05 - Gently fold in the chopped walnuts or pecans and chocolate chips if desired.
06 - Transfer the batter into the prepared pan, smoothing the surface evenly. Bake for 35–40 minutes or until a toothpick inserted in the center emerges clean.
07 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
# Expert Hints:
01 -
- The cake keeps its dreamy moisture for days, making sneaky late-night slices a real possibility.
- It transforms basic bananas into a crowd-pleasing, fluffy cake worthy of both breakfast and dessert.
02 -
- Overmixing the batter even just by a few extra stirs can turn your cake from fluffy to dense—trust me, it’s tempting but don’t do it.
- Testing with a toothpick right in the center catches those sneaky pockets of uncooked batter that fooled me once or twice.
03 -
- Warming the eggs slightly before mixing has saved me from a curdled batter on chilly mornings.
- Rubbing the cake pan with a bit of butter before the parchment guarantees a flawless release every time.