Moist Banana Cake
- A deliciously moist banana cake that’s perfect for using up those overripe bananas.
- With a tender crumb and rich banana flavor, this versatile treat works for breakfast, snacking, or dessert.
- Simple to make yet impressive enough for company.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 very ripe bananas, mashed (about 1½ cups)
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup butter, melted
- 2 large eggs, at room temperature
- 1 tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- ¼ tsp ground nutmeg (optional)
- 2 tbsp brown sugar (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan and line with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon and nutmeg if using.
- In a large bowl, mash the ripe bananas until mostly smooth with some small chunks remaining.
- Add sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
- Gently fold the dry ingredients into the wet mixture just until incorporated. Do not overmix.
- If using nuts or chocolate chips, fold them in now.
- Pour batter into prepared pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top browns too quickly, loosely cover with aluminum foil after about 45 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- The riper your bananas, the sweeter and more flavorful your cake will be.
- For banana bread muffins, divide batter among 12 muffin cups and bake for 18-22 minutes.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes beautifully for up to 3 months – wrap well in plastic wrap and foil.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 22
- Sodium: 203
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 62
Keywords: banana cake, banana bread, moist cake, easy baking, dessert recipes, breakfast bread, banana dessert
Find it online: https://www.joyliciousrecipes.com/banana-cake-quick-easy/