Classic Moist Banana Cake
This classic banana cake is incredibly moist and flavorful, perfect for a treat or dessert. It's easy to make and uses common pantry ingredients.
Equipment
- loaf pan
- fork or potato masher
- mixing bowls
- electric mixer
- wooden skewer
- wire rack
Ingredients
Dry Ingredients
- 3-4 large ripe bananas very ripe, with plenty of brown spots
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs at room temperature
- 1 teaspoon good quality vanilla extract
- ½ cup sour cream or full-fat Greek yogurt
Optional Mix-ins
- 1 cup chopped walnuts, pecans, or chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing, flouring, or lining it with parchment paper.
- Thoroughly mash the ripe bananas in a medium bowl until mostly smooth with a few small lumps, then set them aside.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mixing
- In a large bowl, use an electric mixer to beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed just until combined without overmixing.
- Gently fold in the mashed bananas and sour cream (or yogurt) until just incorporated, and optionally fold in any mix-ins like nuts or chocolate chips.
Baking and Cooling
- Pour the batter evenly into the prepared loaf pan and bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely to prevent crumbling when slicing.
Notes
For an extra touch of flavor, you can sprinkle a little cinnamon sugar on top before baking. Ensure bananas are very ripe for the best flavor and moisture. Store leftover cake at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.