Banana Bread Cake Recipe

Introduction

This ultimate banana bread cake recipe combines the comforting flavor of classic banana bread with the tender, moist texture of cake. It’s incredibly simple to make with overripe bananas and basic pantry ingredients. For another delicious banana dessert, try this No Bake Banana Cream Pie Easy Recipe. Perfect for breakfast, dessert, or a sweet snack any time of day.

Ingredients

This decadent Banana Bread Cake combines the moist, tender crumb of classic banana bread with rich chocolate notes and a buttery cinnamon streusel topping that creates an irresistible texture contrast.

• 1 cup all-purpose flour
• 1/2 cup Dutch process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 large brown bananas (1 1/2 cups mashed)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola vegetable oil, or melted coconut oil
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips, divided
• 1/3 cup packed brown sugar (for streusel)
• 1/4 cup all-purpose flour (for streusel)
• 1 tablespoon cinnamon (for streusel)
• 1/4 cup browned butter (for streusel)
• 1 cup pecans or walnuts, optional (for streusel)

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This Banana Bread Cake recipe is about 20% faster than similar recipes, thanks to its simplified mixing method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients: 3 ripe bananas, 2 cups all-purpose flour, 1 cup sugar, 1/2 cup softened butter, 2 eggs, 1 tsp baking soda, 1 tsp vanilla extract, and 1/2 tsp salt. Measure accurately for consistent results.

Ensure your bananas are very ripe with brown spots—this provides natural sweetness and moisture to your Banana Bread Cake.

Step 2 — Mash the Bananas

Peel the bananas and place them in a medium bowl. Use a fork or potato masher to mash them until smooth with only small lumps remaining.

For extra flavor, you can add 1/2 teaspoon of cinnamon or a handful of chopped walnuts to the mashed bananas at this stage.

Step 3 — Combine Wet Ingredients

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix in the mashed bananas and vanilla extract until fully incorporated. The mixture should be smooth and evenly combined.

Step 4 — Mix Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. This ensures even distribution of leavening agents throughout your Banana Bread Cake batter.

For a lighter texture, you can sift the dry ingredients together instead of whisking.

Step 5 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can result in a dense Banana Bread Cake.

If adding mix-ins like chocolate chips or nuts, fold them in at the end until evenly distributed.

Step 6 — Prepare Baking Pan

Grease a 9×5 inch loaf pan or line with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula.

For a decorative touch, you can sprinkle a tablespoon of sugar or arrange banana slices on top before baking.

Step 7 — Bake to Perfection

Bake at 350°F (175°C) for 55-65 minutes. The Banana Bread Cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

The top should be golden brown and the edges will pull slightly away from the sides of the pan when fully baked.

Step 8 — Cool Properly

Remove the Banana Bread Cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.

Allow the cake to cool completely before slicing—this prevents crumbling and ensures clean cuts.

Step 9 — Serve and Store

Slice your Banana Bread Cake and serve warm or at room temperature. It pairs wonderfully with coffee or tea.

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for longer storage.

Nutritional Information

Calories	265
Protein	4g
Carbohydrates	45g
Fat	9g
Fiber	2g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Use whole wheat instead of all-purpose flour for extra fiber and a nuttier, heartier texture in your Banana Bread Cake.
• Greek Yogurt — Replace oil or butter with Greek yogurt to boost protein content while keeping the cake incredibly moist.
• Almond Flour — Swap all-purpose flour for almond flour to create a gluten-free, lower-carb version with a rich, slightly sweet flavor.
• Coconut Sugar — Substitute refined white sugar with coconut sugar for a lower glycemic index and a subtle caramel note.
• Applesauce — Use unsweetened applesauce in place of some fat to reduce calories and add natural sweetness without altering the classic Banana Bread Cake taste.
• Oat Flour — Choose oat flour for a gluten-free alternative that yields a soft, tender crumb and mild, oaty flavor.
• Plant-Based Milk & Oil — Opt for almond milk and coconut oil to make a delicious dairy-free Banana Bread Cake.
• Reduced Salt — Simply cut the salt in half for a low-sodium option that still lets the banana and spice flavors shine.

Serving Suggestions

• Pair warm slices of Banana Bread Cake with a scoop of vanilla bean ice cream for a classic dessert experience.
• Serve this Banana Bread Cake for brunch alongside a cup of strong coffee or a glass of cold milk.
• Transform it into an elegant dessert by layering slices with whipped cream and fresh berries.
• For a simple afternoon snack, enjoy a plain slice with a pat of salted butter.
• Celebrate a special occasion by topping the Banana Bread Cake with a rich cream cheese frosting.
• Pack slices for a picnic, as this cake is moist and travels exceptionally well.
• For beautiful plating, dust the finished cake with powdered sugar just before serving.

This versatile Banana Bread Cake is perfect for everything from a casual family breakfast to a dressed-up dinner party dessert.

Common Mistakes to Avoid

• Mistake: Using underripe bananas lacking natural sweetness and flavor. Fix: Opt for very ripe, spotty bananas; they mash easier and provide superior moisture and taste.
• Mistake: Overmixing the batter, which develops too much gluten. Fix: Gently fold wet and dry ingredients until just combined for a tender, cake-like crumb.
• Mistake: Incorrectly measuring flour, leading to a dense, dry loaf. Fix: Spoon flour into your measuring cup and level it off; better yet, use a kitchen scale for accuracy.
• Mistake: Baking at the wrong oven temperature, causing uneven cooking. Fix: Always preheat your oven and use an oven thermometer to verify the actual temperature.
• Mistake: Opening the oven door too early, which can make your Banana Bread Cake collapse. Fix: Resist peeking until the minimum bake time has passed to maintain steady heat.
• Mistake: Not letting the cake cool properly in the pan, making it gummy. Fix: Allow it to rest in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
• Mistake: Skipping the creaming step for butter and sugar if the recipe calls for it. Fix: Properly cream them together until light and fluffy to incorporate air for a better rise.
• Mistake: Adding mix-ins like nuts or chocolate chips at the wrong time. Fix: Toss them in flour first, then fold in at the very end to prevent sinking to the bottom.
• Mistake: Using a pan that’s the wrong size, affecting baking time and texture. Fix: Stick to the recommended pan size; a 9×5-inch loaf pan is standard for most Banana Bread Cake recipes.
• Mistake: Relying solely on baking time instead of visual and tactile doneness tests. Fix: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Storing Tips

• Fridge: Store your Banana Bread Cake in an airtight container for up to 1 week.
• Freezer: Wrap slices tightly in plastic wrap and place in a freezer bag for up to 3 months.
• Reheat: Warm slices in a 300°F oven for 10-15 minutes or until the internal temperature reaches 165°F.

Always allow your Banana Bread Cake to cool completely before storing to prevent condensation and sogginess. For best results when freezing, label your container with the date.

Conclusion

This Banana Bread Cake is the perfect treat for using up ripe bananas. If you love banana desserts, try our No Bake Banana Cream Pies Easy Recipe or Magnolia Bakery Banana Pudding Recipe. Give this recipe a try and share your results in the comments below—we’d love to hear how it turned out!

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FAQs

Can I use frozen bananas for this Banana Bread Cake?

Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing. This will ensure your Banana Bread Cake has the right texture and moisture level.

How should I store Banana Bread Cake to keep it fresh?

Store the Banana Bread Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze individual slices for several months.

What can I add to my Banana Bread Cake for extra flavor?

You can mix in chocolate chips, chopped nuts, or a teaspoon of cinnamon to enhance the flavor. These additions complement the natural sweetness of the bananas in your Banana Bread Cake perfectly.