Best Ever Moist Banana Cake
This easy recipe yields a super moist banana cake perfect for any occasion. It uses ripe bananas, common pantry ingredients, and results in a tender, flavorful cake that\'s a great way to use up overripe fruit.
Equipment
- Loaf Pan
- Square Pan
- Medium Bowl
- Large Bowl
- Whisk
- Spatula
- Wire Rack
Ingredients
Cake
- 3-4 Ripe Bananas medium, very ripe, with brown/black spots
- 1 ½ cups All-Purpose Flour (190g)
- 1 cup Granulated Sugar (200g)
- 2 large Eggs
- ½ cup Vegetable Oil (120ml)
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
Instructions
Instructions
- Preheat oven to 350°F (175°C) and grease/flour a 9x5 inch loaf pan or line a 9x9 inch square pan with parchment paper.
- Mash ripe bananas in a medium bowl until mostly smooth with a few lumps for texture, then set aside.
- In a large bowl, whisk together flour, granulated sugar, and baking soda until well combined.
- In another medium bowl, whisk eggs, vegetable oil, and vanilla extract; stir in the mashed bananas until just combined.
- Pour the wet banana mixture into the dry ingredients, stirring gently with a spatula until just combined, avoiding overmixing.
- Pour batter into the prepared pan and bake for 50-65 minutes (loaf) or 30-35 minutes (square) until a wooden skewer comes out clean.
- Cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely to prevent crumbling.
Notes
Ensure bananas are very ripe with brown or black spots for maximum sweetness and moisture. Do not overmix the batter, as this can make the cake tough. Baking times vary, so check for doneness with a wooden skewer. Allow the cake to cool completely before slicing for the best texture and to prevent crumbling. Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. This cake freezes well for up to 3 months.