This moist banana bread cake is like a warm hug! Made with ripe bananas, it’s sweet and soft, making it a perfect treat for breakfast or snack time.
I love how easy it is to whip up! Just mash the bananas, mix the ingredients, and before you know it, there’s a delicious cake cooling in the kitchen. Perfect for sharing… or not! 🍌
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cake, giving it structure. If you’re looking for a healthier option, you can swap in whole wheat flour, but expect a denser texture.
Bananas: The riper, the better! Use brown, spotted bananas for maximum sweetness. If you’re short on bananas, unsweetened applesauce can also work, but it might change the flavor a bit.
Buttermilk: This adds moisture and tang. If you don’t have it, mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 10 minutes to sour.
Nuts: I love adding walnuts for crunch, but feel free to leave them out or replace with chocolate chips for a sweeter twist.
How Do I Ensure My Banana Bread Cake is Moist?
Moisture is key in this recipe! Here’s how you can ensure your cake turns out perfectly moist:
- Use overripe bananas; the more spots, the sweeter and moister they’ll be.
- Avoid overmixing the batter—mix just until combined to keep it light.
- Don’t skip the buttermilk; it adds moisture and helps keep the cake soft.
- Check for doneness a bit early; an overbaked cake can become dry.
Remember, a toothpick should come out with a few moist crumbs, not wet batter!
Moist Banana Bread Cake
Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) buttermilk or plain yogurt
- ½ cup chopped walnuts or pecans (optional)
Time Needed:
This delicious banana bread cake will take about 15 minutes to prepare and about 50-60 minutes to bake. Be sure to let it cool for 10 minutes before transferring it to a wire rack. All in all, you’re looking at about 1 hour and 30 minutes from start to finish, including cooling time.
Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This step is crucial to get your cake baking evenly once you put it in. Prepare a 9-inch round cake pan by greasing it with butter or oil and dusting it with flour, or simply line the bottom with parchment paper for easy release.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent and seasoning, so your cake rises beautifully. Set this mixture aside while you work on the wet ingredients.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until it appears light and fluffy. This process incorporates air, which will help your cake stay nice and airy.
4. Add Eggs and Vanilla:
Next, beat in the eggs one by one. Make sure to mix well after each egg to fully incorporate them. Then, stir in the vanilla extract—this adds a lovely flavor to your cake.
5. Incorporate Mashed Bananas:
Mix in the mashed ripe bananas. Make sure they are well blended, as they’re the star of the show in this cake!
6. Combine Wet and Dry Ingredients:
Now, it’s time to bring it all together! Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Gently stir just until combined to avoid overmixing, which could result in a denser cake.
7. Add Optional Nuts:
If you’re using walnuts or pecans, fold them into the batter now. They add a great crunch, but it’s perfectly fine if you want to keep it nut-free.
8. Transfer to Pan:
Pour the batter into your prepared cake pan and smooth the top with a spatula for even baking.
9. Bake:
Place the pan in the preheated oven and bake for 50-60 minutes. Keep an eye out for a nice golden color and do the toothpick test! Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
10. Cool Down:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step helps prevent the bottom from getting soggy.
Enjoy your moist banana bread cake as is or with a light dusting of powdered sugar or a drizzle of cream cheese frosting for an extra treat!
FAQ for Moist Banana Bread Cake
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in this recipe. Just make sure to thaw them completely before mashing. They’ll be softer and easier to mix, adding natural sweetness and moisture to your cake.
How Can I Make This Recipe Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Be sure to check that the blend contains xanthan gum, which helps with texture. It may need a slight adjustment in liquid, so keep an eye on consistency while mixing.
How Do I Store Leftover Banana Bread Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze slices wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Thaw at room temperature before enjoying!
Can I Add Other Mix-Ins to This Cake?
Definitely! Feel free to customize your banana bread cake by adding chocolate chips, dried fruit, or shredded coconut. Just keep the total quantity of mix-ins to about 1 cup to ensure the batter remains manageable.
