This moist banana bread cake is a wonderful treat! Made with ripe bananas, it’s soft and sweet, perfect for breakfast or a snack. Plus, it’s super easy to whip up!
Nothing beats the smell of banana bread baking in the oven. I love to enjoy it warm with a bit of butter—so good! It’s a great way to use those overripe bananas that no one wants.
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for sweetness and moisture. If you don’t have ripe ones, you can speed up the ripening by placing them in a brown paper bag for a day or two.
All-Purpose Flour: This is what gives the cake structure, but you could use whole wheat flour for a healthier option, or gluten-free flour if you need to avoid gluten.
Buttermilk: If you don’t have buttermilk available, regular milk with a splash of vinegar or lemon juice works perfectly as a substitute!
Butter: Unsalted butter is recommended, but you can use coconut oil for a dairy-free version. Just melt it before adding.
Walnuts or Pecans: These add a nice crunch, but feel free to skip them if you prefer a nut-free cake or swap with chocolate chips for a sweeter touch.
How Can I Ensure My Banana Bread Cake is Moist and Fluffy?
A few tips can help your banana bread cake turn out perfectly moist. Make sure to use very ripe bananas—they should be brown and speckled to release maximum sweetness.
- Don’t overmix your batter; this can make the cake tough. Mix just until the ingredients are combined.
- Check the doneness with a toothpick. It should come out clean or with a few crumbs, but not wet batter.
- Let the bread cool slightly in the pan before transferring it to a wire rack; this helps keep it moist.
Enjoy making this easy banana bread cake—you’ll love the results!
Moist and Easy Banana Bread Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 very ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) buttermilk or plain yogurt
Optional Ingredients:
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious banana bread cake will take about 15 minutes to prepare and around 60-70 minutes to bake. After that, let it cool for about 10 minutes in the pan before transferring it to a wire rack. So, all in all, plan for about 1 hour 30 minutes including prep and baking time.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Make sure your 9×5 inch loaf pan is ready by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if you’re using it). This will help evenly distribute the leavening agent and spices. Set this mixture aside.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or a whisk to beat the softened butter and granulated sugar together. Mix until it becomes light and fluffy; this should take a couple of minutes.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for some extra flavor.
5. Incorporate the Bananas:
Now, mix in those wonderfully ripe, mashed bananas until fully combined. They add great sweetness and moisture to your cake!
6. Combine Wet and Dry Ingredients:
Begin adding the dry ingredients to the wet mixture, alternating with the buttermilk. Start with a third of the dry mix, then half of the buttermilk, another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients. Stir gently until just combined. Avoid overmixing for a fluffy texture!
7. Fold in Nuts (if using):
If you’d like to add some crunch, fold in the chopped walnuts or pecans at this stage. It’s totally optional, but delicious!
8. Pour the Batter:
Pour the nice thick batter into your prepared loaf pan. Use a spatula to smooth the top for an even bake.
9. Baking Time:
Pop the pan into the preheated oven and bake for about 60-70 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready!
10. Cool the Bread:
Once removed from the oven, let your banana bread cake cool in the pan for about 10 minutes. This makes it easier to handle and helps set the bread.
11. Transfer and Slice:
Carefully remove the bread from the pan and let it cool completely on a wire rack before slicing. This is the hardest part—waiting to dig in!
Enjoy your moist and easy banana bread cake! Perfect for any time of the day!
FAQ for Moist and Easy Banana Bread Cake
Can I Use Frozen Bananas for This Recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. They should be nice and mushy, perfect for baking!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5-10 minutes until it thickens a bit before using it in the recipe.
How Should I Store Leftover Banana Bread Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you need 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 tightly in plastic wrap before freezing!
Can I Add Other Ingredients to This Recipe?
Absolutely! Feel free to get creative by adding chocolate chips, dried fruit, or even extra spices like nutmeg or cardamom for a unique twist. Just keep an eye on the baking time if you add more ingredients!
