Moist Banana Cake (Printable Version)

A moist, flavorful banana cake with ripe bananas and gentle sweetness, ideal for dessert or a comforting snack.

# What You Need:

01 - 2 cups all-purpose flour

02 - 1 teaspoon baking powder

03 - 1 teaspoon baking soda

04 - 1/2 teaspoon salt

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

11 - 1/2 cup chopped walnuts or pecans

12 - 1/2 cup chocolate chips

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 sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.

04 - Gradually fold the dry ingredients into the banana mixture until just combined. Do not overmix.

05 - If using, gently fold in the chopped nuts or chocolate chips.

06 - Pour the batter into the prepared cake pan and smooth the top with a spatula.

07 - Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

09 - Slice and serve plain or with your favorite frosting.

01 -

The crumb stays unbelievably moist for days thanks to the banana and oil working together.
It doubles as a breakfast treat and a dessert depending on what you pair it with.

02 -

Overmixing the batter is the fastest way to end up with a rubbery texture so keep your folding gentle and brief.
Using bananas that are barely ripe will give you a bland cake so wait until the peels are heavily spotted or mostly black.

03 -

Freeze your overripe bananas whole in their peels and thaw them in a bowl when ready to bake for the easiest mash you have ever done.
Rotate the pan halfway through baking if your oven has hot spots to ensure even browning across the top.