Kickstart your baking adventure with this foolproof banana cake recipe that uses oil for unmatched moisture. Perfect for using up those overripe bananas, this cake is a crowd-pleaser that combines simplicity with decadence.
Why This Recipe Works
- Oil instead of butter ensures a moist texture that lasts for days.
- Overripe bananas add natural sweetness and depth of flavor.
- Simple ingredients come together for a hassle-free baking experience.
- Versatile base recipe that welcomes add-ins and variations.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 2 eggs
- 3 overripe bananas, mashed
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease your cake pan. This ensures your cake bakes evenly and releases easily after cooling.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, and salt. This step aerates the flour, leading to a lighter cake texture.
Combine Wet Ingredients
In another bowl, mix oil, brown sugar, eggs, mashed bananas, and vanilla until smooth. The oil binds everything together for a moist crumb.
Bring It All Together
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. This method prevents overmixing, which can toughen the cake.
Bake to Perfection
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let it cool before slicing.
Tips and Tricks
For an even moister cake, wrap it in plastic wrap once cooled and let it sit overnight. The flavors meld together beautifully. If you don’t have buttermilk, make a quick substitute by adding 1/2 tbsp vinegar to 1/2 cup milk and letting it sit for 5 minutes. For a nutty crunch, fold in 1/2 cup chopped walnuts or pecans into the batter before baking.
Recipe Variations
- Chocolate Chip Banana Cake: Add 1/2 cup chocolate chips to the batter for a sweet twist.
- Spiced Banana Cake: Mix in 1 tsp cinnamon and 1/2 tsp nutmeg for a warm flavor profile.
- Banana Nut Cake: Incorporate 1/2 cup chopped nuts for added texture.
- Vegan Banana Cake: Substitute eggs with flax eggs and use almond milk mixed with vinegar for buttermilk.
Frequently Asked Questions
Can I use butter instead of oil?
While you can substitute butter, oil gives the cake a superior moisture level that butter can’t match. If you prefer butter’s flavor, use melted butter but expect a slightly denser texture.
How do I store the banana cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.
Can I make this recipe into cupcakes?
Absolutely! Divide the batter into a muffin tin lined with cupcake papers and bake for 20-25 minutes. Perfect for portion control or parties.
Summary
This banana cake recipe with oil is a simple, moist, and versatile dessert that’s perfect for any occasion. With easy-to-find ingredients and straightforward steps, it’s a guaranteed hit.
