Moist Banana Cake (Printable)
Tender banana cake with a moist crumb—easy to make for dessert or brunch; optional nuts or chocolate chips.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 1 cup (200 g) granulated sugar
06 - 1/2 cup (120 ml) vegetable oil or melted unsalted butter
07 - 2 large eggs, room temperature
08 - 1 tsp vanilla extract
09 - 4 medium ripe bananas, mashed (about 1 1/2 cups / 375 g)
10 - 1/2 cup (120 ml) buttermilk or plain yogurt
→ Optional Add-ins
11 - 1/2 cup (75 g) chopped walnuts or pecans
12 - 1/2 cup (90 g) chocolate chips
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch (23x33 cm) cake pan or line with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat together the sugar and oil (or melted butter) until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Fold in the mashed bananas and buttermilk (or yogurt) until just combined.
05 - Add the dry ingredients to the wet mixture, mixing gently just until no flour spots remain. Do not overmix.
06 - If using, fold in the chopped nuts or chocolate chips until evenly distributed throughout the batter.
07 - Pour the batter into the prepared pan, smoothing the top with a spatula for an even surface.
08 - Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Serve plain or with your favorite frosting.
# Expert Tips:
01 -
- The crumb stays impossibly tender for days because the oil and buttermilk work together to lock in moisture.
- It uses ingredients you almost certainly already have, which means zero emergency grocery runs.
02 -
- Overmixing the batter once the flour goes in is the fastest way to turn a tender cake into something rubbery and tough.
- Using bananas that are not fully ripe will leave you with a cake that tastes oddly green and starchy instead of sweet and deep.
03 -
- Substitute up to half the allpurpose flour with whole wheat flour for a nuttier flavor and slightly heartier texture that still stays moist.
- Let the eggs and buttermilk sit out for thirty minutes before mixing because cold ingredients can cause the batter to seize and bake unevenly.