This banana bread cake is soft, moist, and full of rich banana flavor. It combines the comforting taste of banana bread with the light texture of cake, making it perfect for breakfast, snacks, or dessert.
3 ripe bananas, mashed
2 cups all-purpose flour
1 cup sugar
2 eggs
1/2 cup butter or vegetable oil
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts (optional)
1. Preheat the oven to 350°F (175°C) and grease a baking pan.
2. Mash the ripe bananas in a large bowl until smooth.
3. Cream the butter and sugar together until light and fluffy.
4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
5. In a separate bowl, combine flour, baking soda, baking powder, and salt.
6. Gradually mix the dry ingredients into the wet mixture until just combined.
7. Fold in chocolate chips and walnuts if using.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 30–40 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the banana bread cake to cool completely before slicing and serving.
Use very ripe bananas with brown spots for best flavor.
Do not overmix the batter to keep the cake soft and fluffy.
You can substitute butter with oil for extra moisture.
Store leftovers in an airtight container for up to 3 days.
Find it online: https://www.broodrecipes.com/banana-bread-cake/