Why You’ll Love This Recipe
I love how this banana bread cake strikes the perfect balance between dessert and snack. It’s moist without being too heavy, and the flavor from ripe bananas really shines. It’s also one of the easiest recipes I’ve ever made—I just mix the wet and dry ingredients, pour it into a pan, and let the oven do the rest. The option to add buttermilk or yogurt for extra moisture is a game changer, and I often throw in nuts or chocolate chips for a little twist. Whether I enjoy it plain or dressed up, this banana bread cake never fails.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
3 ripe bananas, mashed
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
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 (optional for extra moisture)
Directions
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I preheat my oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
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In a large mixing bowl, I mash the ripe bananas until they’re smooth and lump-free.
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I add the melted butter and sugar to the bananas and stir until well combined.
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I beat in the eggs one at a time, then stir in the vanilla extract.
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In a separate bowl, I sift together the flour, baking soda, salt, and cinnamon.
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I gradually fold the dry ingredients into the wet banana mixture, being careful not to overmix.
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If I’m using buttermilk or yogurt, I gently stir it in at this stage to keep the cake extra moist.
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I pour the batter into the prepared loaf pan and smooth the top with a spatula.
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I bake the banana bread cake for 60 to 70 minutes, checking doneness with a toothpick—if it comes out clean or with just a few crumbs, it’s ready.
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I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This banana bread cake serves 8 to 10 slices, depending on how thick I slice it.
Prep time is around 15 minutes,
Bake time is 60 to 70 minutes,
With 10 minutes of cooling in the pan,
Bringing the total time to about 1 hour and 30 minutes.
Variations
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Add-ins: I like folding in 1/2 cup of chopped nuts or chocolate chips before baking.
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Spiced version: I sometimes add a pinch of nutmeg or a dash of ground ginger for extra warmth.
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Fruit mix-ins: Chopped dried fruit, blueberries, or diced apples can give it a fruity twist.
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Dairy-free: I use melted coconut oil instead of butter and a plant-based yogurt substitute for a dairy-free version.
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Sugar swaps: I’ve also tried this with brown sugar or coconut sugar for deeper flavor.
Storage/Reheating
I store any leftovers in an airtight container at room temperature for up to 3 days. If I want to keep it fresh longer, I refrigerate it for up to a week.
To freeze, I wrap individual slices in plastic wrap and foil, then freeze them for up to 3 months.
When I’m ready to eat, I thaw a slice and warm it in the microwave for about 15–20 seconds or toast it lightly for a crisp edge.
FAQs
Can I use frozen bananas for this recipe?
Yes, I do it all the time. I thaw the bananas completely and drain off any excess liquid before mashing and using them in the batter.
Can I substitute the butter with oil?
Definitely. I swap the butter with an equal amount of vegetable oil or coconut oil for a moist texture. Just know that butter adds a bit more flavor, so I adjust based on what I want.
How do I store leftover banana bread cake?
Once it’s cool, I wrap it in plastic or store it in an airtight container. It lasts a few days at room temperature, a week in the fridge, and up to 3 months in the freezer.
Can I add nuts or chocolate chips?
Yes! I often add about 1/2 cup of chopped walnuts, pecans, or chocolate chips to the batter before baking. It adds great texture and flavor.
Why is my banana bread cake dry?
This usually happens if I overmix the batter or bake it too long. I mix just until combined and keep a close eye on the baking time—checking with a toothpick around the 60-minute mark.
Conclusion
This Moist Banana Bread Cake is a true beginner’s dream—simple steps, pantry-friendly ingredients, and consistently delicious results. I love how soft and flavorful it turns out, and the option to customize it keeps things interesting. Whether I serve it warm with a bit of butter or enjoy it plain with coffee, it’s always satisfying. If you’re just starting out or just need a reliable go-to recipe, this is the one I keep coming back to.
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Moist Banana Bread Cake Recipe for Beginners
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (8–10 slices)
- Diet: Vegetarian
Description
This easy banana bread cake is ultra-moist, sweet, and soft—perfect for anyone new to baking! With ripe bananas and simple ingredients, it’s the ultimate no-fuss treat for breakfast or snack time.
Ingredients
For the Cake:
3 ripe bananas, mashed
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
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 (optional, for added moisture)
Optional Add-ins:
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup chocolate chips
Instructions
Preheat the Oven: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Mash Bananas & Mix Wet Ingredients: In a large bowl, mash bananas until smooth. Stir in melted butter and sugar until combined. Add eggs one at a time, then mix in vanilla.
Whisk Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
Combine Wet and Dry: Gently fold dry ingredients into banana mixture. Do not overmix.
Add Buttermilk/Yogurt (Optional): Fold in buttermilk or yogurt to add extra softness.
Add-ins (Optional): Stir in chocolate chips or chopped nuts, if using.
Bake: Pour batter into the prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use Ripe Bananas: The darker and spottier the banana, the better the sweetness and texture.
Don’t Overmix: Stir only until combined to avoid a dense, tough cake.
Optional Moisture Boost: Buttermilk or yogurt adds softness and moisture.
Add Flavor: Customize with cinnamon, chocolate chips, or your favorite nuts.
Gluten-Free Tip: Use a 1:1 gluten-free flour blend; check batter texture before baking.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
