I will admit it! As soon as I bake a loaf of banana cake, I can’t wait to have a bite. The smell is so good that waiting for it to cool feels impossible! Honestly, I think banana cake tastes the best when it’s still warm from the oven. But there are so many fun and tasty ways to enjoy it.
It’s no surprise why banana cake is a favorite dessert worldwide. You can try it in many ways, such as with a simple cake, muffins, or cupcakes. But getting that perfect fluffy and moist texture can be tricky. You may struggle with overmixing, uneven baking, or even the wrong bananas might spoil it.
Let me help you with my go-to banana bread recipe that will make your path easier. Let’s make the fluffy and moist banana cake recipe without any mess-ups!
What Is Banana Cake?
Banana cake is a delightful treat you can easily prepare with ripe bananas and traditional cake ingredients. You can bake it as a single-layer cake, turn it into muffins, or even try cupcakes.
In many Asian cuisines, like Chinese, Indonesian, Malaysian, and Vietnamese, steamed banana cake is a popular variation. Meanwhile, in the Philippines, “banana cake” is known as a sweet version of banana bread. This dessert brings out the natural sweetness and flavor of bananas to make it perfect for casual snacks or special celebrations.
Whether you bake or steam it, banana cake always delivers a deliciously comforting treat.
How to Make Fluffy & Moist Banana Cake
At first, mash two ripe bananas until smooth. Mix in ½ cup of sugar, then beat in two room-temperature eggs until the sugar dissolves.
Add ⅓ cup of oil and whisk for another minute. Gradually mix in 1 cup of flour, a pinch of salt, 1 teaspoon of baking powder, and ¼ teaspoon of vanilla essence. For extra flavor, stir in 1 tablespoon each of chopped nuts and raisins. Pour the batter into a greased, parchment-lined pan, top with dry fruits, and bake at 160°C for 40 minutes.
Cool, slice, and enjoy!
Fluffy & Moist Banana Cake Recipe
Ingredients
- Ripe bananas: 2 pieces
- Sugar: ½ cup
- Eggs (room temperature): 2 pieces
- Oil: ⅓ cup
- All-purpose flour: 1 cup
- Salt: A pinch
- Baking powder: 1 teaspoon
- Vanilla essence: ¼ teaspoon
- Chopped nuts: 1 tablespoon
- Raisins: 1 tablespoon
- Oil (for greasing): 1 teaspoon
- Butter paper (parchment paper): 1 sheet
Directions
Let’s Prepare The Batter First
- Grab two bananas to get started. Peel the skin of the bananas and place them in a large bowl.
- Now, use a fork to mash the bananas. Keep mashing them until the blend looks like the picture below.
- This time, you need to add ½ cup of sugar to the mashed banana and use a hand whisk to mix the ingredients for one minute.
- Add two eggs (they must be at room temperature) to the mixture and beat until the sugar dissolved properly.
- Once the sugar is melted, add ⅓ cup of oil and continue mixing for one minute more.
- Now, add 1 cup of flour, a pinch of salt, 1 teaspoon of baking powder, and ¼ teaspoon of vanilla essence to the mixture.
- Slowly mix all the ingredients with your hand whisk. Continue mixing them in one direction as it helps retain the air bubbles created during the mixing and results in a lighter and fluffier texture.
- The cake batter will be ready within a couple of minutes. Add 1 tablespoon of chopped nuts and 1 tablespoon of raisins to the mixture. Then, use a spatula to mix the dry fruits with the batter properly.
Now It’s Time to Bake…
- This time, you’ll pour 1 teaspoon of oil in a cake pan like the picture below.
- Use a brush to evenly coat the inside of the cake pan with the oil. Make sure the brush reaches the corners and edges so the entire surface is covered.
- Grease your pan and line the bottom with butter paper (parchment paper). Press it gently so it stays in place. This makes sure your banana cake won’t stick and is super easy to take out once it’s baked.
- Now, pour the pre-made cake batter into the cake pan. And, sprinkle some dry fruits on the top of the batter.
- And it’s baking time! Bake the cake in a preheated oven for 40 minutes at 160 degrees.
- After 40 minutes, your cake is ready to serve! Let the cake cool completely before you remove it.
Serve, Serve!
- When it’s cooled, use a knife to gently run a knife along the side of the cake pan to release your banana cake.
- Once the edges of the pan loosen the cake from the sides, carefully turn the pan down onto a cooling plate or a wooden board. Give the cake pan a gentle tap to release the cake.
- Then, remove the parchment paper from the cake and slice your cake using a knife.
Enjoy the slices with the side dishes we are going to suggest to you!
Side Dishes for Fluffy and Moist Banana Cake
Almost nothing goes wrong with a slice of soft banana cake. You can try it with chocolate pudding, apple crisp, strawberry cobbler, rice pudding, peanut butter, vanilla yogurt, or even dark chocolate sauce.
I also love having some fresh citrus fruits along with my banana cake. Flavored iced tea or milkshake can also be a great pair for banana cake.
Chef’s Tips
- Try to use overripe bananas for maximum flavor and sweetness.
- Sift the dry ingredients like flour and baking powder together before mixing. It will ensure even distribution and avoid lumps.
- Let your eggs come to room temperature for a better mixture into the batter and a smoother texture.
- For an added depth of flavor, you can brown the sugar slightly before mixing it with the bananas.
- Lightly toast the nuts before adding them to the batter for a richer, nutty taste.
- Avoid overmixing the batter after combining the dry ingredients. It will help keep the cake tender.