Description
A moist, fluffy banana bread cake that combines the hearty warmth of bananas and cinnamon with a tender crumb similar to traditional cake. Adapted from a family recipe, this version is quick to make and customizable for breakfast or dessert.
Ingredients
1¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
½ teaspoon cinnamon
¾ cup brown sugar
½ cup unsalted butter
2 large eggs
1¾ cups ripe mashed bananas
1 teaspoon vanilla extract
Instructions
Position oven rack to the lower third of the oven
Grease a 9×5-inch loaf pan
In a bowl, whisk together flour, baking soda, salt, and cinnamon
In another bowl, cream butter and brown sugar until light and fluffy
Beat in eggs one at a time
Stir in mashed bananas and vanilla extract until well combined
Gradually mix dry ingredients into the wet batter, gently folding to avoid overmixing
Scrape batter into the prepared pan
Optional: fold in cocoa powder or chocolate chunks for a chocolate twist
Bake at 350°F (180°C) for 55 minutes
Notes
Butter can be substituted with a vegan oil blend
Eggs may be replaced with 3/4 cup unsweetened applesauce for a vegan option
Using coconut sugar instead of brown sugar adds a toasted coconut flavor
Let the cake cool in the pan for 10 minutes before slicing to ensure set crumb
- Prep Time: 15
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg