cake banana bread recipe

Written ByJenny Smyth Posted on
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The Best cake banana bread recipe

I’ve been making cake banana bread for years, and it’s always a hit with my family. It’s a perfect recipe for a quick breakfast or brunch, and it’s also great for a special occasion like a holiday dinner or birthday party.

The best part is that it’s incredibly easy to make and requires only a few ingredients. I love that it’s a combination of two classic recipes – banana bread and pound cake – which makes it moist, flavorful, and perfect for snacking.

My kids love helping me mix the batter and slide the loaf into the oven, and they’re always eager to taste the result. The aroma of banana bread baking in the oven is irresistible, and it fills our whole house with warmth and comfort.

I’ve experimented with different variations of this recipe over the years, but the classic version is still my favorite. It’s a true crowd-pleaser, and I’m sure you’ll love it just as much as we do.

Cake Banana Bread

4.8 from 1619 votes

A moist and delicious banana bread with a cake-like texture. Perfect for breakfast or a sweet snack.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup plain greek yogurt
1/2 cup chocolate chips (optional)

For the Topping

1/4 cup brown sugar
1/4 cup all-purpose flour
2 tbsp cold unsalted butter, cubed
1/4 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and line it with parchment paper.
Set aside.
3In a medium bowl, whisk together flour, baking soda, and salt.
Set aside.
4In a large bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
5Add the eggs, one at a time, mixing well after each addition.
6Stir in the mashed bananas and vanilla extract until well combined.
7Add the dry ingredients to the wet ingredients and mix until just combined.
8Fold in the chocolate chips, if using.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10In a small bowl, combine the brown sugar, flour, cold cubed butter, and cinnamon for the topping.
11Using your fingers, work the mixture until it resembles coarse crumbs.
12Sprinkle the topping evenly over the batter in the loaf pan.
13Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
14If the top starts to brown too much, cover it loosely with aluminum foil.
15Remove from the oven and let it cool in the pan for 10 minutes.
16Then, transfer the banana bread to a wire rack to cool completely before slicing.

🔧Equipment

Mixing bowl
Electric mixer
9×5-inch loaf pan
Parchment paper
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 60mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: For an extra moist banana bread, use overripe bananas. You can also add nuts or dried fruits for added texture and flavor.

This cake banana bread recipe is always a good idea for any occasion – whether you’re looking for a quick breakfast or brunch option or need something special for a family gathering or holiday dinner.

The best part is that it stores well in an airtight container at room temperature for up to 3 days or can be frozen for up to 2 months.

When you’re ready to serve it, simply slice it up and toast some slices before serving with butter or whipped cream – or enjoy it on its own as is.

❓ Frequently Asked Questions About Cake Banana Bread

Q: What type of flour should I use for this recipe?

A: You can use either all-purpose flour or whole wheat flour for this recipe. If you prefer a lighter texture, all-purpose flour is the way to go. However, if you want to give your banana bread a nuttier flavor and a coarser texture, whole wheat flour is an excellent choice.

Q: Can I substitute oil with butter in this recipe?

A: Yes, you can substitute oil with butter in this recipe. In fact, using butter will give your banana bread an even richer flavor. However, keep in mind that using butter will also make your loaf slightly more dense.

Q: How long does it take to bake this loaf?

A: The baking time for this loaf will depend on your oven’s temperature and the size of your loaf. Generally, it takes around 50-60 minutes to bake a standard-sized loaf.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this recipe in a slow cooker. Simply mix all the ingredients together and cook on low for 2-3 hours or on high for 1-2 hours.

Q: What if I don’t have ripe bananas? Can I use unripe bananas instead?

A: While unripe bananas won’t add the same level of sweetness to your loaf as ripe ones would, you can still use them if that’s all you have on hand. Just be aware that your banana bread might turn out slightly denser than usual.

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