Description
This banana cake is incredibly moist and packed with authentic banana flavor, making it the perfect dessert for any occasion. With a tender crumb that melts in your mouth, it’s sure to become your favorite treat.
Ingredients
Scale
- 4 ripe bananas
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or sour cream (optional)
- 1 cup chocolate chips or chopped walnuts/pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease and flour a 9×13 inch baking pan or two 9-inch round pans.
- In a medium bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining. Set aside.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light, fluffy, and pale in color, about 3-5 minutes.
- Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- With the mixer on low speed, add about one-third of the dry ingredient mixture to the wet ingredients, mixing until just combined. Then, add half of the mashed bananas and mix gently. Repeat with another third of the dry ingredients, followed by the remaining mashed bananas, and finally the last third of the dry ingredients, mixing only until the flour streaks disappear.
- If using chocolate chips or nuts, gently fold them into the batter with a spatula.
- Pour the batter evenly into the prepared baking pan and bake for approximately 45-60 minutes for a 9×13 inch pan, or 30-35 minutes for two 9-inch round pans, until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan on a wire rack for about 15-20 minutes before inverting it onto the rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 45-60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Ensure your bananas are very ripe for the best flavor. Don't overmix the batter to keep the cake tender. Room temperature ingredients help create a smooth batter. Check the expiration dates on your leavening agents to ensure they are effective.