simple moist banana cake recipe

Written ByJenny Smyth Posted on
simple moist banana cake recipe
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The Best simple moist banana cake recipe

I’ve been making this simple moist banana cake recipe for years, and it’s a staple in our household. My kids love it because it’s easy to make and always turns out delicious.

I love it because it’s a great way to use up ripe bananas that are on the verge of going bad. The best part is that it’s incredibly versatile – we can have it as a snack, a dessert, or even as a breakfast treat.

It’s also perfect for potlucks or family gatherings because it’s easy to transport and serves a crowd. Plus, with only a few ingredients and no fancy equipment needed, it’s a great recipe for beginners or those short on time.

And let’s not forget the health benefits – this cake is made with wholesome ingredients like bananas, sugar, eggs, and flour, making it a relatively guilt-free indulgence.

Simple Moist Banana Cake

Simple Moist Banana Cake

4.8 from 1066 votes

A moist and delicious banana cake perfect for any occasion. This recipe uses ripe bananas and simple ingredients for a classic treat.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Wet Ingredients

3 ripe bananas
1/2 cup butter, melted
1/2 cup brown sugar
1/4 cup white sugar
1 large egg
1 tsp vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan or line a muffin tin with paper liners.
3In a large mixing bowl, mash the ripe bananas until smooth.
4Stir in the melted butter, brown sugar, and white sugar until well combined.
5Beat in the egg and vanilla extract until the mixture is smooth and creamy.
6This should take about 1-2 minutes with a whisk or a fork.
7In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
8Whisk until all ingredients are evenly distributed and there are no lumps.
9Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears.
10Be careful not to overmix; a few lumps are okay.
11The batter will be thick.
12Pour the batter into the prepared pan or divide it evenly among the muffin cups.
13For a loaf pan, bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
14For muffin cups, bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
15Allow the cake to cool in the pan for 10 minutes.
16Then, transfer it to a wire rack to cool completely before slicing and serving.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Mixing spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 9g💛Saturated Fat: 5.5g❤️Cholesterol: 40mg🧂Sodium: 350mg🌾Total Carbs: 39g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 3g

📝Notes

Tips: For an extra moist cake, you can add 1/4 cup of sour cream or Greek yogurt to the batter. If you prefer a healthier option, you can substitute half of the all-purpose flour with whole wheat flour.

This simple moist banana cake recipe is always a good idea for any occasion. It is easy to make, delicious, and healthy. I love that it is a great way to use up ripe bananas and that it is versatile enough to be enjoyed for breakfast, as a snack, or as a dessert. It is a crowd pleaser every time.

Plus, it is so easy to make. You just need to mash the bananas, mix in the wet ingredients, combine with the dry ingredients, and bake. It is a great recipe for family gatherings. It is a great way to get some extra nutrition into your family’s diet.

Plus, it is so easy to make. You just need to mash the bananas, mix in the wet ingredients, combine with the dry ingredients, and bake. This recipe is a great way to get some extra nutrition into your family’s diet. Plus, it is so easy to make.

You just need to mash the bananas, mix in the wet ingredients, combine with the dry ingredients, and bake.

❓ Frequently Asked Questions About Moist Banana Cake

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

A: You can use any variety of banana you like, but I find that ripe Cavendish or Gros Michel work best. If you’re using very ripe bananas, they might be too soft and could make the batter too wet.

Q: Can I make this cake in advance?

A: Yes, you can make the batter ahead of time and store it in the fridge overnight. Just be sure to let the cake cool completely before storing it in an airtight container at room temperature.

Q: How do I know if my cake is done?

A: To check if your cake is done, insert a toothpick into the center of one of the cakes. If it comes out clean or with just a few crumbs attached, your cake is ready.

Q: Can I substitute any of the ingredients?

A: Yes, you can substitute some of the ingredients with similar alternatives. For example, you can use almond milk instead of regular milk if you’re lactose intolerant.

Q: How long does this cake stay fresh?

A: This cake stays fresh for up to 3 days when stored in an airtight container at room temperature. If you store it in the fridge, it’ll last longer – up to 5 days.

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