This moist banana bread cake is a warm hug in dessert form! With ripe bananas and a touch of sweetness, it’s super simple to whip up.
When I bake this, my whole house smells amazing! Plus, it’s the perfect snack with coffee. Who can resist a slice? Trust me, your friends will love it too! 🍌
Key Ingredients & Substitutions
Ripe Bananas: The riper, the better! Brown spotty bananas give the best flavor. No ripe bananas? You can use frozen ones; just defrost and drain excess liquid.
Granulated Sugar: This adds sweetness, but you can substitute brown sugar for a deeper flavor or use a sugar alternative like honey or maple syrup (adjust liquids accordingly).
Unsalted Butter: If you’re out of butter, vegetable oil works well and keeps the cake moist. I often use coconut oil for a different twist!
Sour Cream or Greek Yogurt: Both keep the cake wonderfully moist. If unavailable, buttermilk or even milk with a splash of lemon juice will work in a pinch.
Walnuts or Chocolate Chips: These are optional, but I can’t resist chocolate! You might try dried fruit or even a sprinkle of cinnamon for a flavor twist.
How Do I Make the Cake Moist Without Overmixing?
Mixing your batter properly is a key step! Overmixing can lead to a dense cake. Here’s how to ensure it stays moist:
- After creaming your butter and sugar, add eggs one by one, mixing gently.
- When adding the flour, mix until just combined. A few lumps are okay; they’ll disappear while baking!
- Add in the mashed bananas and sour cream slowly and fold in the extra ingredients gently.
This no-fail method gives you a melt-in-your-mouth banana bread cake every time!
Moist and Easy Banana Bread Cake Recipe
Ingredients:
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream or Greek yogurt (for extra moisture)
- Optional: 1/2 cup chopped walnuts or chocolate chips
Time Needed:
This delicious banana bread cake will take about 15 minutes of prep time and 50-60 minutes of baking time. Cool it for about 10 minutes before enjoying. In total, you’re looking at about 1 hour and 25 minutes from start to finish!
Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This will ensure that your cake bakes evenly. While the oven heats up, prepare your pan.
2. Prepare the Cake Pan:
Take a 9-inch round cake pan and grease it lightly with butter or cooking spray. Alternatively, you can line it with parchment paper for easy removal later.
3. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or whisk to cream them together until the mixture is light and fluffy, about 2-3 minutes. This step helps to add air to your cake, making it fluffy!
4. Add Eggs and Vanilla:
Beat the eggs in one at a time into the butter and sugar mixture. Then, mix in the vanilla extract. This adds a lovely flavor to your cake.
5. Mix in Bananas and Sour Cream:
Add the mashed bananas and sour cream (or Greek yogurt) to the bowl. Stir until everything is well combined. This mixture should smell wonderful!
6. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help to evenly distribute the leavening agent and avoid clumps in your batter.
7. Bring it All Together:
Gradually add the dry ingredients to the banana mixture. Stir gently just until everything is combined. Be careful not to overmix, or your cake may become dense!
8. Add Nuts or Chocolate Chips:
If you want a little extra yum, fold in the walnuts or chocolate chips at this stage. They add great texture and flavor!
9. Baking Time:
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, you’re good to go!
10. Cool the Cake:
Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.
Enjoy your moist and easy banana bread cake with a drizzle of honey or a dollop of whipped cream!
Frequently Asked Questions (FAQ)
Can I Use Frozen Bananas for This Recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid. Frozen bananas often have a softer texture, which can help make your cake even more moist.
How Can I Make This Recipe Gluten-Free?
To make a gluten-free banana bread cake, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that other ingredients, like baking soda, are gluten-free as well!
How to Store Leftovers?
Store any leftover banana bread cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To keep it moist, you can wrap it in plastic wrap before placing it in the container!
Can I Add Other Flavorings?
Definitely! You can add spices like cinnamon or nutmeg for extra warmth, or even a dash of cocoa powder for a chocolatey version. Just be sure to adjust the sugar if you’re adding cocoa!
