Go Back

Banana Cake

This classic banana cake is incredibly moist and flavorful, ideal for using up ripe bananas and perfect for a comforting dessert or snack.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Wet Ingredients
  • 2 large eggs
  • 3 medium ripe bananas mashed
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract

Equipment

  • Large mixing bowls
  • Whisk
  • 9x13 inch baking pan (or 9-inch round cake pan)
  • Measuring cups and spoons
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan or a 9-inch round cake pan.
Mixing
  1. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  2. In a separate bowl, combine the mashed bananas, eggs, vegetable oil, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
Baking
  1. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely.

Notes

Ensure bananas are very ripe with brown spots for the best flavor. Avoid overmixing the batter, as this can lead to a tough cake. The cake can be stored at room temperature for up to 3 days or refrigerated for a week.