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The Moistest Banana Cake Ever No Mixer Needed

This banana cake recipe is the moistest ever – soft, fluffy, and full of banana flavor. The best part? No mixer needed! A simple, homemade dessert tha
Carol
The Moistest Banana Cake
The Moistest Banana Cake

There’s something magical about banana cake. It’s soft, moist, and full of that natural sweetness we all love. And the best part? You don’t even need a mixer for this recipe—just a bowl, a whisk, and some ripe bananas. 

This banana cake is one of those desserts that feels like a hug in every bite. It’s simple, foolproof, and perfect for when you’ve got some bananas sitting on the counter that are just a little too ripe to eat. Pair it with a cup of coffee or tea, and you’ve got the ultimate comfort snack. 

Ready to bake happiness in a loaf pan? Let’s get started!

The Moistest Banana Cake Ever (No Mixer Needed!)

Ingredients

  • 4 eggs
  • 250 g mashed ripe bananas (about 2–3 bananas)
  • 170 g all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 180 g vegetable oil
  • 140 g brown sugar

Instructions

  1. Preheat your oven – Set your oven to 165°C (330°F) and line or grease a cake pan/loaf pan.
  2. Mix the wet ingredients – In a large bowl, whisk together the eggs, mashed bananas, brown sugar, vegetable oil, and vanilla extract until smooth.
  3. Add the dry ingredients – Sift in the flour, baking soda, and baking powder. Gently fold the mixture until everything is just combined (don’t overmix!).
  4. Bake it up – Pour the batter into your prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool & enjoy – Let the cake cool slightly before slicing. Enjoy it warm or at room temperature—it’s delicious either way!
Tips & Variations
  1. Add a handful of chopped walnuts or chocolate chips to the batter for extra flavor.
  2. If you like a stronger banana flavor, use extra-ripe bananas with lots of brown spots.
  3. This cake stores well—wrap it up and keep it at room temperature for 2–3 days, or refrigerate for up to a week.
The Moistest Banana Cake Q&A

The Moistest Banana Cake Ever Q&A 🍌🍰

Q1: What makes this banana cake so moist?

A1: The secret is the ripe bananas and vegetable oil, which keep the cake soft and tender without drying out.

Q2: Do I really not need a mixer?

A2: Nope! Just use a whisk or spatula. The batter comes together easily without needing an electric mixer.

Q3: Can I add nuts or chocolate chips?

A3: Definitely! Fold in walnuts, pecans, or chocolate chips after mixing for extra texture and flavor.

Q4: How do I know when the cake is done?

A4: Bake until a toothpick inserted into the center comes out clean—usually around 50 minutes.

Q5: How should I store this banana cake?

A5: Keep it in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. It also freezes well!

This banana cake is soft, fluffy, and packed with flavor. Every bite is sweet, moist, and comforting—the perfect way to use up those ripe bananas. Once you make it, I promise it’ll become your go-to recipe whenever you’re craving something quick, easy, and oh-so-satisfying.

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