This moist banana bread cake is super easy to make and perfect for using up those overripe bananas. It’s sweet, fluffy, and smells amazing while baking!
I love making this cake when I’m craving something sweet, plus it’s a great way to sneak in some fruit! Serve a slice warm with a pat of butter, and you might just have a new favorite treat! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake. If you need a gluten-free option, consider using a gluten-free 1:1 flour blend. It usually works well without affecting texture too much.
Bananas: Ripe bananas add natural sweetness and moisture. The darker the bananas, the better! If you don’t have enough ripe bananas, you can substitute with applesauce at a 1:1 ratio, but the flavor will change slightly.
Sour Cream or Greek Yogurt: Both keep the cake moist. If you don’t have either, plain milk or buttermilk can work too. Just reduce the amount slightly—about 1/3 cup should be enough.
Butter: Unsalted butter is best for controlling the salt content. You could replace it with coconut oil or vegetable oil for a non-dairy option, though it will change the flavor.
How Do You Ensure a Moist Banana Bread Cake?
To achieve moistness, two key steps are important. First, don’t overmix the batter once the flour is added; overmixing develops gluten, which can make the cake dense. Mix just until combined.
- Ensure your ingredients, especially eggs and butter, are at room temperature for better incorporation.
- Use well-mashed, ripe bananas. They blend into the batter easily, keeping everything moist.
- Also, the addition of sour cream or yogurt adds moisture, so don’t skip it!
Lastly, keep an eye on the baking time. Overbaking will dry out the cake, so do the toothpick test a few minutes before the recommended time. Enjoy your baking!
Moist and Easy Banana Bread Cake
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream or Greek yogurt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Time Needed:
This recipe will take about 15 minutes to prepare and around 50-60 minutes to bake. After that, it will need to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely. In total, plan for about 1 hour and 30 minutes from start to finish.
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan (or a similar size) to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Once mixed, set this bowl aside for later use.
3. Cream Butter and Sugar:
In a large bowl, take your softened butter and granulated sugar. Use an electric mixer to cream them together until the mixture becomes light and fluffy. This usually takes about 2-3 minutes.
4. Add the Eggs:
Beat in the eggs one at a time, making sure to mix well after adding each egg. This helps to incorporate air into the batter, making your cake fluffy!
5. Add Bananas and Vanilla:
Stir in the mashed bananas and vanilla extract until everything is combined.
6. Combine Dry & Wet Ingredients:
Now, take the flour mixture you set aside earlier and add it to the banana mixture. Alternate adding the sour cream or Greek yogurt, mixing just until everything is combined. Remember, do not overmix; a few lumps are perfectly fine!
7. Optional Mix-ins:
If you want, you can fold in the chopped walnuts or chocolate chips at this point for an extra flavor boost!
8. Pour and Smooth:
Pour the batter into your prepared baking pan and use a spatula to smooth the top, ensuring an even bake.
9. Bake:
Pop the pan into the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell delightful!
10. Cool:
Once baked, take the cake out of the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy this deliciously moist banana bread cake as a delightful snack or dessert! Share it with your friends and family, or enjoy a slice all to yourself! 😊
FAQ – Moist and Easy Banana Bread Cake
Can I Use Overripe Bananas?
Absolutely! In fact, overripe bananas are perfect for this recipe as they are sweeter and more flavorful. Aim for bananas with lots of brown spots for the best results!
How Can I Store Leftover Banana Bread Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Substitute the Butter with Oil?
Yes! You can substitute butter with vegetable oil or melted coconut oil at a 1:1 ratio. Just keep in mind that using oil will result in a slightly different flavor and texture, but it will still be moist!
What Should I Do If My Cake Is Overbaking?
If you notice that your cake is browning too much on top but isn’t cooked in the middle, you can gently cover it with aluminum foil during the last few minutes of baking. This will help prevent further browning while allowing the center to continue cooking through.
