Got Overripe Bananas? Make This Extra-Moist Banana Cake

Bananas that have become a little too ripe may no longer look particularly appealing, but don’t throw them away. The softer and browner they become, the better they are for baking.

In just a few minutes, those overripe bananas can be transformed into an extra-moist, fragrant banana cake that’s perfect with a cup of coffee or packed into the kids’ lunchboxes.

Extra-Moist Banana Cake

Ingredients:

• 3 very ripe bananas
• 2 eggs
• 1/2 cup sugar
• 1/2 cup oil
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup chocolate chips or chopped nuts, optional

Directions

Preheat the oven to 340°F (170°C) and grease a large loaf pan.

Mash the bananas in a large bowl until smooth. Add the eggs, sugar, oil, and vanilla extract, and mix well.

Add the flour, baking powder, baking soda, cinnamon, and salt. Mix just until the ingredients are combined. Be careful not to overmix, as this will help keep the cake soft and airy.

If desired, gently fold in the chocolate chips or chopped nuts.

Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Allow the cake to cool slightly before slicing.

The Secret to the Best Banana Cake

For the best flavor and texture, use bananas with plenty of brown spots on their peels, or even bananas that have turned almost completely brown. At this stage, the fruit is softer and sweeter, giving the finished cake a richer banana flavor.

Store the cake in an airtight container at room temperature for up to two days or in the refrigerator for about four days. Before serving, warm an individual slice for a few seconds for a soft, fragrant treat that tastes freshly baked.