This Moist Banana Bread Cake is a sweet twist on classic banana bread. It’s soft, fluffy, and packed with ripe bananas. Who can resist that sweet aroma filling your kitchen?
I love enjoying a slice warm, with a little butter melting on top. Honestly, it’s so good, I sometimes have it for breakfast. Don’t judge me! 😄
Key Ingredients & Substitutions
Ripe Bananas: Using overripe bananas is key for sweetness and moisture. If you don’t have ripe ones, you can bake them in the oven at 300°F (149°C) for about 15-20 minutes until soft.
Sour Cream or Yogurt: Both add moisture and richness to the cake. If you need a dairy-free option, try using unsweetened applesauce or coconut yogurt instead.
Nuts: Walnuts or pecans add a nice crunch. If you’re nut-free, feel free to leave them out or replace them with chocolate chips for an extra treat!
How Can I Ensure My Cake is Moist?
To achieve the perfect moist texture, pay attention to mixing and baking times. Overmixing can make the cake dense. Gently combine the dry ingredients with the wet ones until just mixed.
- Use really ripe bananas for maximum moisture.
- Don’t skip the sour cream; it helps keep the cake moist and adds a nice tang.
- Keep an eye on your oven—start checking for doneness at 50 minutes. A toothpick should come out clean, but a few moist crumbs are okay!
Moist Banana Bread Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup sour cream or plain yogurt
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and around 50 to 60 minutes for baking. Don’t forget to let the cake cool for about 10 minutes before slicing. In total, you should set aside about 1 hour and 25 minutes for the entire process!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9-inch round cake pan by greasing and flouring it, or you can line the bottom with parchment paper to make removal easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This helps ensure everything is evenly distributed. Once mixed, set it aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is important for the cake’s texture, so take your time here!
4. Add the Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Then mix in the vanilla extract, blending until everything is smooth.
5. Incorporate the Mashed Bananas and Sour Cream:
Stir in the mashed bananas and sour cream until the mixture is well combined. This adds the moistness that makes the cake so delicious!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps the cake light and fluffy!
7. Add Optional Nuts:
If you’re using nuts, gently fold them into the batter now. They add a nice crunch and flavor to the cake!
8. Pour Batter Into Pan:
Pour the batter into your prepared cake pan and smooth the top with a spatula. This helps with even baking!
9. Bake the Cake:
Place the cake in your preheated oven and bake for 50 to 60 minutes. It’s done when a toothpick inserted in the center comes out clean. Start checking around the 50-minute mark!
10. Cool the Cake:
Once baked, remove the cake from the oven and let it sit in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before serving.
11. Serve Up the Goodness:
Slice the cake and enjoy it on its own, or serve with a spread of butter or cream cheese frosting for an extra treat!
Enjoy your delicious, moist banana bread cake!
Frequently Asked Questions (FAQ)
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw the frozen bananas completely before mashing them. You can thaw them in the fridge overnight or place them in a sealed plastic bag and submerge in warm water for quicker results. They may be a bit mushy, but that will work perfectly in this recipe!
Can I Substitute Whole Wheat Flour?
Absolutely! Whole wheat flour can replace all-purpose flour for a healthier option, but it may make the cake denser. You can use a 50/50 blend of whole wheat and all-purpose flour for a lighter texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Just thaw and enjoy anytime!
Can I Add Other Mix-Ins?
Certainly! Feel free to customize your cake by adding ingredients like chocolate chips, dried fruit, or spices like cinnamon to give it your personal touch!
