Banana Bread Cake (Printable)
Tender, moist banana bread cake with cinnamon and optional nuts or chocolate chips—perfect for breakfast or a snack.
# What You Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup vegetable oil
04 - 1/2 cup granulated sugar
05 - 1/2 cup light brown sugar
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ Optional Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips
# Steps:
01 - Preheat oven to 350°F. Grease and line a 9-inch square or round cake pan.
02 - In a large bowl, whisk together mashed bananas, eggs, vegetable oil, granulated sugar, light brown sugar, and vanilla extract until mixture is smooth.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
04 - Gradually add the dry ingredient mixture to the wet base, stirring just until combined. Do not overmix.
05 - Gently fold in chopped nuts or chocolate chips if desired.
06 - Pour batter into prepared pan and smooth the surface evenly.
07 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.
# Expert Advice:
01 -
- If you’re ever undecided between a cozy banana bread and a plush cake, this gives you the best of both worlds.
- The batter is fuss-free and forgiving, which makes it just right for spontaneous baking moods.
02 -
- I’ve learned not to overmix—the more impatient I get with the batter, the tougher the cake turns out.
- Waiting those last ten minutes for the cake to cool makes all the difference—removing it too soon risks a crumbled bottom.
03 -
- Let your bananas overshoot ripeness—they should be speckled and fragrant, almost collapsing in your hand.
- Measuring your flour by spooning and leveling keeps the cake from turning dense—too much flour makes it bready instead of cake-like.