This banana bread cake is super moist and so easy to make! You just mash your ripe bananas, mix in a few ingredients, and bake until golden brown.
It’s perfect for breakfast or a tasty snack. Plus, your kitchen will smell amazing while it bakes. I love to add chocolate chips; it makes every slice even more special! 🍌
Key Ingredients & Substitutions
Ripe Bananas: The sweeter and more overripe the bananas, the better! If you don’t have ripe ones, you can speed up the ripening by placing them in a brown paper bag for a day or two.
Unsalted Butter: It gives a rich flavor. If you’re short on butter, you can use vegetable oil or coconut oil instead, but the texture may vary slightly.
Sugar: Granulated sugar is classic, but you could use brown sugar for a deeper flavor, or even honey or maple syrup (though it might slightly change the texture).
Sour Cream/Yogurt: This adds extra moisture. If you don’t have either, applesauce or buttermilk can work too! They’ll keep your cake nice and moist.
Add-Ins: Walnuts add a lovely crunch, while chocolate chips boost sweetness. Feel free to mix it up with dried fruits, or leave them out altogether if you prefer a simple banana flavor.
What’s the Best Way to Mix Ingredients Without Overmixing?
A vital step in baking banana bread cake is to avoid overmixing the batter, which can make it dense. Here’s how to do it right:
- Mix the wet and dry ingredients separately first, as mentioned.
- Combine them gently—just until you see no more flour. A few lumps are fine!
- If you’re adding walnuts or chocolate chips, fold them in at the end carefully.
This gentle approach keeps your cake light and fluffy! Remember, the less mixing, the better your texture will be.
Moist and Easy Banana Bread Cake
Ingredients You’ll Need:
For the Cake:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sour cream or plain yogurt (for extra moisture)
- Optional: 1/2 cup chopped walnuts or chocolate chips
How Much Time Will You Need?
This banana bread cake takes about 15 minutes of prep time plus 50-60 minutes of baking time. After it bakes, let it cool for about 15 minutes in the pan. Total, you should set aside around an hour and a half to enjoy this delightful treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, generously grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
2. Mash the Bananas:
In a large mixing bowl, use a fork to mash the ripe bananas until smooth. The riper, the better—those brown spots mean more sweetness!
3. Mix in the Wet Ingredients:
Next, stir in the melted butter with the mashed bananas. Add the granulated sugar, egg, and vanilla extract. Mix everything together until it’s well combined. It should have a nice, creamy consistency!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the cake.
5. Bring it All Together:
Now, it’s time to combine the wet and dry ingredients. Gradually fold the dry mixture into the banana mixture, stirring gently until just combined. Don’t overmix; it’s okay if there are a few lumps!
6. Add Extra Moisture:
Stir in the sour cream (or plain yogurt) to keep the cake nice and moist. This will take your banana bread cake to the next level!
7. Add Optional Ingredients:
If you’d like, fold in the chopped walnuts or chocolate chips for a delightful crunch or sweetness.
8. Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top. Pop it into the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
9. Cooling Time:
Once baked, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Patience is key!
10. Slice and Serve:
When the cake has cooled, slice it up and enjoy your deliciously moist banana bread cake. It’s perfect on its own or with a bit of butter on top!
Enjoy every bite of your creation! 🍌
FAQ for Moist and Easy Banana Bread Cake
Can I Use Frozen Bananas?
Absolutely! Just make sure to thaw them completely before mashing. You can speed up the thawing by placing them in a sealed plastic bag in warm water. Thawed bananas may be a bit more watery, so be sure to drain any excess liquid before adding them to your batter.
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum to help with the texture. The result will be just as delicious and moist!
Can I Make This Cake Without Eggs?
Yes! For an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed ripe banana to keep the cake moist. Just be aware that the flavor may be slightly altered, but it will still taste great!
How Should I Store Leftovers?
Store any leftover banana bread cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for about a week, or freeze it for up to 3 months. Just make sure to wrap it well! When you’re ready to enjoy it again, let it thaw in the fridge or at room temperature.
