Easy Moist Banana Cake Recipe: The Perfect Way to Use Up Ripe Bananas

Why You’ll Love This Easy Moist Banana Cake

Got a bunch of overripe bananas sitting on your counter? Don’t toss them—turn them into this incredibly moist and delicious banana cake! This recipe is a total game-changer for busy home bakers who want maximum flavor with minimal fuss. Unlike complicated layer cakes that require fancy techniques, this one-bowl wonder comes together in minutes and delivers bakery-quality results every single time.

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What makes this banana cake special? It’s incredibly forgiving, uses simple pantry ingredients, and creates the most tender, moist crumb you’ve ever tasted. Plus, it’s perfect for beginners who want to build their baking confidence without stress.

Recipe Details

Prep Time	Cook Time	Total Time	Servings	Difficulty
10 mins	45 mins	55 mins	10-12	Easy

What You’ll Need

For the Cake:

3 large ripe bananas (the more spotted, the better!)
1/3 cup melted butter (or vegetable oil for extra moisture)
3/4 cup granulated sugar
1 large egg (room temperature works best)
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour

Optional Add-ins:

1/2 cup chocolate chips (mini chips work great too)
1/2 cup chopped walnuts or pecans
1 teaspoon cinnamon (for extra warmth)

Substitutions:

Butter → Vegetable oil or melted coconut oil for dairy-free
All-purpose flour → 1:1 gluten-free flour blend for gluten-free
Granulated sugar → Brown sugar for deeper flavor
Regular egg → Flax egg (1 tbsp ground flaxseed + 3 tbsp water) for vegan

Step-by-Step Directions

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or cooking spray. For extra insurance against sticking, line the bottom with parchment paper.
Mash the bananas in a large mixing bowl until mostly smooth—a few small lumps are perfectly fine and add nice texture to the finished cake.
Mix in the melted butter with the mashed bananas. If your butter is too hot, let it cool for a minute so it doesn’t scramble the egg in the next step.
Add sugar, egg, and vanilla to the banana mixture. Stir until well combined—you don’t need to beat it vigorously, just mix until everything comes together nicely. Pro tip: Room temperature eggs mix more easily and create a better texture. If you forgot to take your egg out early, place it in a bowl of warm water for 5 minutes.
Sprinkle the baking soda and salt over the mixture and stir until incorporated. You’ll see the baking soda start working immediately—that’s exactly what you want!
Add the flour gradually and mix until just combined. Don’t overmix here—this is crucial for keeping your cake tender. Stop stirring as soon as you don’t see dry flour. Important: Overmixing develops the gluten too much, which leads to a tough, dense cake instead of the tender crumb we’re after.
Fold in any optional add-ins like chocolate chips or nuts. A few gentle folds with a spatula is all you need.
Pour the batter into your prepared loaf pan and spread it evenly with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. This prevents the bottom from getting soggy from trapped steam.

How to Serve

This moist banana cake is delicious on its own, but here are some ways to make it extra special:

Simple serving ideas:

Dust with powdered sugar for an elegant touch
Serve with a dollop of whipped cream or vanilla ice cream
Drizzle with caramel sauce or chocolate ganache

Perfect pairings:

Fresh berries and a cup of coffee for breakfast
A glass of cold milk for an afternoon snack
Vanilla Greek yogurt for a protein boost

Garnish inspiration:

Sliced fresh bananas and a sprinkle of cinnamon
Chopped toasted nuts for extra crunch
A light cream cheese frosting for special occasions

Expert Tips for Success

Storage secrets:

Store covered at room temperature for up to 3 days
Refrigerate for up to 1 week (bring to room temperature before serving)
Freeze wrapped slices for up to 3 months

Make it even better:

Use super ripe bananas—the blacker the peel, the sweeter and more flavorful your cake will be
Don’t skip the cooling time—cutting too early will result in a gummy texture
Measure flour correctly by spooning it into the cup and leveling off, rather than scooping directly

Flavor variations:

Chocolate banana: Add 1/4 cup cocoa powder and reduce flour by 1/4 cup
Spiced banana: Include 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of cloves
Tropical twist: Add 1/2 cup shredded coconut and 1/4 cup mini pineapple pieces

Baker’s secret: For extra moist cake, add 2 tablespoons of sour cream or Greek yogurt to the wet ingredients.

Common Questions

Can I make this cake ahead of time?

Absolutely! This banana cake actually gets more moist and flavorful after sitting for a day. Wrap it tightly in plastic wrap and store at room temperature. It’s perfect for meal prep or making ahead for gatherings.

What if my bananas aren’t ripe enough?

If your bananas aren’t quite ready, you can speed up the ripening process by placing them in a paper bag with an apple overnight. For emergency situations, roast unripe bananas at 300°F for 15-20 minutes until the skins are black.

Can I double this recipe?

Yes! Double all ingredients and use two loaf pans, or bake in a 9×13 inch pan for about 35-40 minutes. The baking time will be shorter for the larger pan, so start checking at 30 minutes.

Why did my cake sink in the middle?

This usually happens from overmixing the batter or opening the oven door too early. Make sure to mix just until combined and resist peeking until at least 40 minutes of baking time have passed.

Can I make muffins instead?

Definitely! Divide the batter among 12 muffin cups and bake at 350°F for 18-22 minutes. This makes portion control easier and they’re perfect for lunch boxes.

Final Thoughts

This easy moist banana cake recipe is honestly foolproof—I’ve never had a batch turn out badly, and I’ve made it dozens of times! It’s the kind of recipe that builds confidence in new bakers while still being satisfying enough for experienced ones. The best part? Your kitchen will smell absolutely amazing while it bakes.

Whether you’re dealing with overripe bananas, need a quick dessert for unexpected guests, or just want something comforting and homemade, this cake delivers every single time. It’s become my go-to recipe for potlucks, bake sales, and lazy weekend mornings.

Give this recipe a try and let me know how it turns out! I’d love to see your creations—tag me on social media with your banana cake photos. Happy baking!