This banana bread cake is super moist and easy to make! With ripe bananas, warm spices, and a touch of sweetness, it’s perfect for breakfast or a snack.
Honestly, it’s hard to resist the smell of baking bananas in the kitchen. I love to enjoy a slice with a cup of tea—it’s comfort all the way! ☕🍌
Key Ingredients & Substitutions
Bananas: The best bananas for this recipe are very ripe ones, with plenty of brown spots. If you don’t have ripe bananas, you can speed up the process by placing them in a brown paper bag for a day. Overripe bananas actually give the sweetest flavor!
Butter: Unsalted butter is great since you can control the salt in the recipe. If you’re dairy-free, feel free to swap it with coconut oil or a plant-based butter alternative. The flavor might change a bit, but it still works beautifully!
Sugar: White granulated sugar keeps it sweet, but you can replace it with brown sugar for a deeper flavor. Alternatively, coconut sugar is a good healthier option if you’re looking for something less processed.
Buttermilk: If you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with milk and letting it sit for 5 minutes. This will give you that tangy flavor and moisture.
How Do I Get a Super Moist Banana Bread Cake?
To ensure your banana bread cake is nice and moist, follow these tips! The key is balancing the wet and dry ingredients while avoiding overmixing.
- Use very ripe bananas for the best flavor and moisture.
- Mix the wet ingredients separately before adding them to the flour to help them combine better.
- Add buttermilk or yogurt, as they contribute extra moisture that makes the cake tender.
- Avoid overmixing the batter. Mix just until combined to keep the bread fluffy.
- If using nuts or chocolate chips, fold them in gently to avoid overworking the batter.
- Check for doneness with a toothpick; the cake should be moist but not wet in the center!
Enjoy your baking experience, and savor those lovely banana bread aromas filling your kitchen!
Moist and Easy Banana Bread Cake
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup buttermilk or plain yogurt (for extra moisture)
- Optional: 1/2 cup chopped walnuts or chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 55-65 minutes for baking. Allow some time for cooling before serving, so you can enjoy the delicious aroma of baked banana bread while you wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it’s warming up, take a little time to grease and flour your 9×5 inch loaf pan or 8-inch round cake pan. This will help your cake release easily after baking.
2. Mix Wet Ingredients:
In a large mixing bowl, mash the ripe bananas until smooth. Then, pour in the melted butter and stir until combined. Next, add the sugar, beaten egg, and vanilla extract, mixing everything together until well blended. This is where the magic starts to happen!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). This step helps distribute the dry ingredients evenly throughout the batter.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the banana mixture, alternating with the buttermilk or yogurt. Stir just until combined—be careful not to overmix, as this can toughen the cake!
5. Add Optional Ingredients:
If you want to add a little extra flavor or texture, gently fold in the chopped walnuts or chocolate chips at this stage. They’ll add a delightful crunch and sweetness!
6. Pour and Bake:
Pour the batter into your prepared pan, smoothing out the top with a spatula. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s done when it has a lovely golden color!
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This is always the hardest part—waiting for it to cool down! Once cooled, slice and serve it as is or spread a little butter on top for extra deliciousness.
Enjoy your moist and easy banana bread cake and share with family and friends!
FAQ for Moist and Easy Banana Bread Cake
Can I Use Frozen Bananas for This Recipe?
Yes! Frozen bananas work great once thawed. Just make sure to drain any excess liquid before mashing them to maintain the right batter consistency.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for about 5 minutes before using it in the recipe.
How Should I Store Leftovers?
Store any leftover banana bread cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Just remember to thaw it in the fridge before serving!
Can I Add Other Mix-Ins?
Absolutely! Feel free to customize your banana bread cake by adding different mix-ins like dried fruits, chocolate chips, or even coconut flakes. Just keep the total quantity of mix-ins around 1/2 cup to maintain the right texture.
