This moist banana bread cake is super easy to make and perfect for beginners! Just mix ripe bananas with flour, sugar, and a few other simple ingredients. It’s sweet, soft, and oh-so-tasty.
Whenever I make this, my kitchen smells amazing! Plus, it’s a great way to use those overly ripe bananas sitting on your counter. Who can resist a warm slice? 🍌💛
Key Ingredients & Substitutions
Ripe Bananas: The riper the bananas, the better! They add natural sweetness and moisture. If you don’t have bananas, applesauce can work as a substitute (1/2 cup for every banana).
Sugar: I usually use granulated sugar, but brown sugar can add a richer flavor. For a healthier option, try using coconut sugar or honey, though it may affect the moisture level slightly.
Butter: Unsalted butter gives good flavor, but you could also use coconut oil or a butter alternative for a dairy-free option. Just melt it before mixing!
Eggs: If you’re looking for an egg substitute, use flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water) for each egg. This will help bind the ingredients together.
Flour: All-purpose flour works best, but whole wheat flour can add a bit of nutty flavor. If you’re gluten-free, almond flour or a gluten-free blend can be used, adjusting liquid as needed.
How Do I Ensure My Banana Bread Cake is Moist?
Keeping your banana bread cake moist is key! Here’s how you can achieve that:
- Use really ripe bananas. They not only add flavor but also boost moisture.
- Don’t overmix your batter! Stir just until combined to prevent a dense bread.
- Consider adding ingredients like buttermilk or yogurt. They add extra moisture and tenderness.
- Don’t bake too long. Keep an eye on the oven; as soon as a toothpick comes out clean, it’s done!
- Let it cool in the pan for a bit before transferring to a wire rack. It helps keep the moisture locked in.
With these tips, you’ll end up with a deliciously moist banana bread cake every time you make it! Happy baking!
Moist Banana Bread Cake Recipe for Beginners
Ingredients You’ll Need:
For the Cake:
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup buttermilk or plain yogurt (optional for extra moisture)
How Much Time Will You Need?
This moist banana bread cake takes about 15 minutes to prep and roughly 60-70 minutes to bake. After that, a quick 10-minute cooling step in the pan is all it needs before you can transfer it to a wire rack. You’ll be enjoying a delicious treat in no time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it with butter or cooking spray, then dust it with flour, or simply line it with parchment paper. This will help prevent your cake from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas thoroughly until no large chunks remain. Add in the melted butter and granulated sugar, and mix everything together until you have a smooth consistency. Next, add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon if you’re using it. This helps to evenly distribute the baking soda and ensures a lighter cake.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the banana mixture, folding gently with a spatula or a wooden spoon. Mix just until it’s combined—do not overmix, as this can make the bread dense. If you’re using buttermilk or yogurt, now is the time to fold it in for extra moisture!
5. Bake the Cake:
Pour the batter into your prepared loaf pan. Smooth out the top with a spatula if needed. Place it in the preheated oven and bake for 60-70 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
6. Cool and Serve:
Once baked, remove the banana bread 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. Once cooled, slice it up and enjoy it plain, or spread it with butter or cream cheese for an extra treat!
This recipe is designed to be beginner-friendly and delivers a wonderfully moist and flavorful banana bread cake each time you bake it. Happy baking!
FAQ for Moist Banana Bread Cake Recipe
Can I Use Frozen Bananas for This Recipe?
Absolutely! Just make sure to thaw them completely first. You can microwave them or let them sit at room temperature until soft. Once thawed, drain any excess liquid and mash them up to use in the recipe.
Can I Substitute the Butter with Oil?
Yes, you can substitute the melted butter with an equal amount of vegetable oil or coconut oil for a moist texture. However, butter adds a nice flavor, so keep that in mind if you’re looking for a buttery taste!
How Do I Store Leftover Banana Bread Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap followed by foil for up to 3 months. Just thaw and enjoy whenever you’re ready!
Can I Add Nuts or Chocolate Chips?
Definitely! Chopped walnuts, pecans, or chocolate chips are great additions. Just fold them into the batter before pouring it into the pan. About 1/2 cup of nuts or chocolate chips works well without overwhelming the cake.
