Banana Cinnamon Maple Cake (Printer-Friendly)
Moist banana cake with cinnamon and maple flavor, deliciously fluffy and perfect for any time of day.
# What You’ll Need:
→ Wet Ingredients
01 -
3 medium overripe bananas, mashed
02 -
1/2 cup unsalted butter, softened
03 -
2/3 cup pure maple syrup
04 -
2 large eggs, at room temperature
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1 cup all-purpose flour
07 -
1 cup whole wheat flour
08 -
2 teaspoons ground cinnamon
09 -
1 teaspoon baking powder
10 -
3/4 teaspoon baking soda
11 -
1/4 teaspoon fine salt
# Steps to Make This:
01 -
Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 -
In a large bowl, thoroughly mash the ripe bananas until smooth with some small lumps.
03 -
Add softened butter, maple syrup, eggs, and vanilla extract to the mashed bananas. Whisk until just combined without overmixing.
04 -
In a separate bowl, combine all-purpose flour, whole wheat flour, ground cinnamon, baking powder, baking soda, and salt. Stir until well blended.
05 -
Gently fold the dry ingredients into the banana mixture using a spatula, mixing only until no visible dry spots remain and maintaining a thick, lumpy batter.
06 -
Transfer batter to the prepared pan and smooth the surface. Bake for 35–40 minutes or until a toothpick inserted into the center emerges with just a few moist crumbs.
07 -
Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack. Serve warm, optionally spreading butter on each slice.
# Additional Notes:
01 -
Use very ripe bananas for maximum flavor and sweetness.
02 -
Avoid overmixing to ensure a tender, fluffy crumb.
03 -
Test doneness early to prevent dryness; cake should be just set with slightly sticky crumbs on a tester.