Banana cake is the ultimate comfort dessert—moist, flavorful, and a delicious way to use up those overripe bananas sitting on your counter. With their natural sweetness and soft texture, ripe bananas transform a simple cake into something rich, tender, and irresistible. Whether you enjoy it plain, with cream cheese frosting, or just dusted with powdered sugar, banana cake is a timeless bake you’ll want to keep in your recipe rotation.
Why Ripe Bananas Are the Secret
The key to perfect banana cake lies in the bananas themselves. Overripe bananas—those with lots of brown spots—are sweeter, softer, and easier to mash, making them ideal for baking. They infuse the batter with moisture and flavor, so never throw them out!
Gather Your Ingredients
Here’s what you’ll need for a moist, bakery-worthy banana cake:
- 1 ½ cups ripe mashed bananas (about 3–4 bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar (adds richness)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream or yogurt (for extra moisture)
Optional: Chopped walnuts, chocolate chips, or cream cheese frosting.
Step 1: Mash the Bananas
Peel your ripe bananas and mash them in a bowl with a fork until smooth but still slightly chunky. This ensures the cake has both flavor and little bursts of banana throughout.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla and sour cream. Finally, fold in the mashed bananas.
This mixture should look creamy, fragrant, and golden.
Step 3: Combine Dry and Wet
Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients into the banana mixture, stirring gently until just combined.
Tip: Don’t overmix—this keeps the cake tender instead of dense.
Step 4: Bake Until Moist and Golden
Pour the batter into a greased 9×13-inch pan, loaf pan, or round cake tin. Smooth the top with a spatula.
Bake at 350°F (175°C) for 35–40 minutes (for a sheet pan) or 50–60 minutes (for a loaf). The cake is done when a toothpick inserted into the center comes out clean.
Step 5: Cool and Frost (Optional)
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling completely.
For extra indulgence, frost with cream cheese frosting, drizzle with caramel, or keep it simple with a dusting of powdered sugar.
Tips for the Best Banana Cake
- Use bananas that are very ripe—brown spots are your friend.
- Add sour cream or yogurt for extra tenderness.
- Sprinkle walnuts or chocolate chips on top before baking for added flavor.
- Store leftovers wrapped tightly at room temperature for 2 days, or in the fridge for up to 5.
Final Thoughts
Moist banana cake is the perfect blend of simplicity and comfort. With just a few ripe bananas and pantry staples, you can bake a cake that’s rich, tender, and perfect for breakfast, snacks, or dessert.
👉 Save this recipe for later—next time you spot those spotty bananas, you’ll know exactly what to do!
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