Banana Cake Making
Banana Cake (Soft and Moist)
A simple, soft and moist banana cake made with ripe bananas and a hint of cinnamon. Perfect for tea time and easy to bake at home.
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: 1 hour 15 minutes
Servings: 8–10 slices
Ingredients
• 1½ cups (339 g) mashed ripe bananas (about 3 large ripe bananas)
• 1⅔ cups (200 g) all purpose flour
• 2 tbsp (16 g) cornstarch (cornflour)
• 1 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt (omit if using salted butter)
• ¾ tsp ground cinnamon
• ¾ cup (150 g) soft brown sugar
• ¼ cup (56 g) unsalted butter (room temperature)
• ¼ cup (52 g) unflavoured vegetable oil
• 1½ tsp vanilla essence/extract
• 1 large egg (room temperature)
• ¼ cup walnuts (optional)
Method
- Preheat the oven to 160°C (fan) or 175°C (no fan). Grease and line a cake tin.
- Mash the ripe bananas until smooth and keep aside.
- In a bowl, combine flour, cornstarch, baking powder, baking soda, salt and cinnamon. Mix well.
- In another bowl, beat brown sugar, butter and oil until smooth.
- Add the egg and vanilla and mix until fully combined.
- Add mashed bananas and mix gently.
- Add the dry ingredients into the wet mixture and fold gently until just combined. Do not overmix.
- Fold in walnuts (optional).
- Pour the batter into the prepared cake tin and bake for 55–65 minutes or until a skewer inserted comes out clean.
- Let the cake cool for 15 minutes in the tin, then transfer to a rack and cool completely before slicing.
Tips and Notes
Use very ripe bananas for best sweetness and flavour.
Do not over mix after adding flour or the cake may become dense.
Walnuts can be replaced with chocolate chips or skipped completely.
Storage
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
