Banana Bread Cake (Printable)
Moist, tender banana bread cake with cinnamon and optional nuts or chocolate chips—ideal for breakfast or dessert.
# What You'll 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
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line a 9-inch square or round cake pan.
02 - In a large mixing bowl, whisk together the mashed bananas, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until the mixture is smooth.
03 - In a separate bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Whisk until evenly distributed.
04 - Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.
05 - Fold in chopped walnuts, pecans, or chocolate chips if using.
06 - Pour the batter into the prepared pan and smooth the surface evenly with a spatula.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Hacks:
01 -
- This cake stays irresistibly moist days after baking—like discovering a bakery treat hidden on your counter.
- It solves the forever problem of overripe bananas while delivering a slice that feels equally right for breakfast or dessert.
02 -
- One time I rushed and overmixed—my cake was tough like a brick, so keep the stirring gentle.
- Switching from butter to oil was a game changer; the cake stayed soft an extra day or two.
03 -
- Always use overripened bananas—a few extra brown spots mean extra flavor and moisture.
- Lining the pan with parchment is the secret to a perfect release every time.