Moist Banana Cake (Printable)

A tender, moist banana cake bursting with sweet ripe banana flavor, studded with optional nuts or chocolate chips.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed (about 1 1/3 cups)
02 - 1/2 cup vegetable oil (or melted butter)
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon salt
10 - 1/2 teaspoon ground cinnamon (optional)

→ Optional Add-ins

11 - 1/2 cup chopped walnuts or pecans
12 - 1/2 cup chocolate chips

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan.
02 - In a large mixing bowl, beat the mashed bananas, oil, sugar, eggs, and vanilla extract together until smooth and well blended.
03 - In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using.
04 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix the batter.
05 - Gently stir in chopped nuts or chocolate chips if desired, distributing them evenly throughout the batter.
06 - Pour the batter into the prepared cake pan and smooth the surface with a spatula to ensure even baking.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • This cake stays incredibly moist for days, almost improbably so, thanks to the oil and banana combination working in tandem.
  • It requires zero fancy equipment and forgiving measurements, meaning even a distracted cook can pull it off without stress.
02 -
  • Underbaking by even a few minutes leaves a gummy center that never sets, so always test with a toothpick rather than relying on time alone.
  • Opening the oven door before the 30 minute mark can cause the cake to collapse, so resist the urge to peek early.
03 -
  • If your bananas are not quite ripe enough, roast them whole on a baking sheet at 150 degrees Celsius for 15 minutes until the skins blacken and the flesh softens dramatically.
  • Let the batter rest for 10 minutes before pouring it into the pan, because this allows the flour to hydrate fully and produces a more tender crumb.

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