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The Best Banana Cake Recipe: Moist & Easy Homemade Dessert Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 88 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45-60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This moist and easy homemade banana cake recipe is perfect for using up ripe bananas. Featuring a blend of all-purpose flour, sugars, spices, and optional mix-ins like chocolate chips or nuts, this cake is baked to golden perfection and offers a tender, flavorful dessert ideal for any occasion.

Ingredients

Main Ingredients

  • 4 ripe bananas
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 3 large eggs, at room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or sour cream (optional)

Optional Mix-ins

  • 1 cup chocolate chips or chopped walnuts/pecans

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and generously grease and flour a 9×13 inch baking pan or two 9-inch round pans to prevent the cake from sticking.
  2. Mash the Bananas: In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps left for texture, then set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light, fluffy, and pale, which takes about 3-5 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for enhanced flavor.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt to combine evenly.
  6. Combine Ingredients Gradually: With the mixer on low, add about one-third of the dry ingredient mixture to the wet ingredients, mixing until just combined. Then add half of the mashed bananas, mixing gently. Repeat the process with another third of the dry ingredients, the remaining mashed bananas, and finish with the last third of the dry ingredients. Mix only until the flour streaks disappear to avoid overmixing.
  7. Fold in Optional Mix-ins: Gently fold in chocolate chips or chopped nuts with a spatula if using, distributing them evenly throughout the batter.
  8. Bake the Cake: Pour the batter evenly into the prepared baking pan(s). Bake for approximately 45-60 minutes for a 9×13 inch pan, or 30-35 minutes for two 9-inch round pans. To check doneness, insert a wooden skewer or toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
  9. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 15-20 minutes, then invert it onto the rack to cool completely before slicing and serving.

Notes

  • Use ripe bananas with brown spots for maximum sweetness and moisture.
  • Optionally add buttermilk or sour cream for extra tenderness and a slight tang.
  • Do not overmix the batter to avoid a dense cake; mix just until combined.
  • Check the cake starting at the lower end of the baking time to prevent overbaking.
  • Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Find it online: https://slsrecipes.com/the-best-banana-cake-recipe-moist-and-easy-homemade-dessert-recipe/