This moist banana bread cake is super easy to make and packed with sweet banana flavor. It’s perfect for breakfast or a yummy snack anytime!
Trust me, this cake doesn’t last long in my house. I love enjoying it warm with a bit of butter. It’s so good, you’ll be asking for seconds! 🍌
Key Ingredients & Substitutions
Ripe Bananas: The riper, the better! Use bananas with brown spots for maximum sweetness. If you’re out of bananas, try pumpkin puree or unsweetened applesauce as substitutes.
Sour Cream or Yogurt: These add moisture to the banana cake. Greek yogurt is a great alternative if you’re looking for a bit more protein. If you’re dairy-free, use coconut yogurt or a non-dairy substitute.
Nuts: Walnuts or pecans add a nice crunch, but you can skip them if you prefer a nut-free treat or if someone has a nut allergy. Chocolate chips work well too if you’re looking for a sweet twist!
How Do I Ensure a Perfectly Moist Banana Bread Cake?
To achieve that moist texture, make sure not to overmix the batter. Mixing too much can make the cake dense. Also, don’t skip the sour cream or its substitute, as it keeps the bread fluffy and soft.
- Use really ripe bananas—they should be soft and brown for the best flavor.
- Check your cake a few minutes before the suggested bake time, as ovens can vary. A toothpick should come out clean but moist.
- Let it cool properly! Cooling in the pan for 10 minutes helps set the structure before moving it to a rack.
Moist and Easy Banana Bread Cake
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1½ cups)
- ½ cup sour cream or plain yogurt
- ½ cup chopped walnuts or pecans (optional)
Time Needed
This delicious banana bread cake will take about 15 minutes to prepare and approximately 60 minutes to bake. Make sure to let it cool for about 10 minutes before slicing. Overall, you’ll need around 1 hour and 25 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). While it’s warming up, lightly grease and flour a 9×5-inch loaf pan or an 8-inch square cake pan to make sure the cake doesn’t stick.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This helps ensure that everything is evenly distributed.
3. Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is creamy and fluffy. This step adds a nice lightness to your cake!
4. Add Eggs and Vanilla
Next, add the eggs one at a time. Make sure to beat well after each egg is added. Stir in vanilla extract until everything is combined.
5. Incorporate Bananas and Sour Cream
Now, blend in the mashed bananas and sour cream until everything is mixed well. This will ensure your cake stays moist!
6. Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, gently stirring just until combined. Be careful not to overmix, as this can lead to a dense cake.
7. Fold in Nuts (Optional)
If you’re using them, fold in the chopped nuts for a bit of extra crunch.
8. Pour Batter into Pan
Pour the batter into your prepared pan, smoothing the top with a spatula.
9. Bake the Cake
Bake in the preheated oven for about 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
10. Cool Down
Allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This step helps maintain its moist texture!
11. Serve and Enjoy!
Once cooled, slice your moist banana bread cake and serve it plain or spread with a little butter or cream cheese. Enjoy every bite!
Happy baking!
FAQ
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in banana bread cake. Just thaw them completely before mashing and use as directed. They may be a bit more watery, so ensure to drain any excess liquid before mixing with the other ingredients.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use ¼ cup of unsweetened applesauce or mashed banana for each egg. This will keep your cake moist while also adding a hint of sweetness!
How Do I Store Leftovers?
Store leftover banana bread cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually and place them in the fridge for up to a week or freeze them for up to 3 months.
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that is specifically designed for baking. Make sure it contains xanthan gum for the best texture!
