Banana Cinnamon Maple Cake (Printer-Friendly)
Fluffy banana cake with cinnamon and maple, moist crumb, and sweet aroma. Great for any time of day.
# What You’ll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1 cup whole wheat flour
03 -
1 teaspoon baking powder
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
1 teaspoon ground cinnamon
→ Wet Ingredients
07 -
1/2 cup unsalted butter, melted and cooled
08 -
3/4 cup pure maple syrup
09 -
2 large eggs, at room temperature
10 -
1 teaspoon pure vanilla extract
→ Bananas
11 -
3 medium ripe bananas, mashed (about 1 and 1/4 cups)
# Steps to Follow:
01 -
Preheat oven to 350°F. Grease and line a 9-inch square baking pan with parchment paper.
02 -
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
03 -
In a separate bowl, whisk together melted butter, maple syrup, eggs, and vanilla extract until fully emulsified.
04 -
Fold mashed ripe bananas into the wet mixture, ensuring even incorporation without overmixing.
05 -
Gently fold the wet mixture into the dry ingredients using a spatula. Mix just until combined; the batter will remain slightly lumpy.
06 -
Spoon the batter into the prepared baking pan and spread evenly with a spatula.
07 -
Bake in the center of the oven, uncovered, for 28-32 minutes or until a toothpick inserted into the center emerges with just a few moist crumbs.
08 -
Allow cake to cool in the pan for 15 minutes before removing to a wire rack. Slice and serve warm or at room temperature.
# Helpful Hints:
01 -
For optimal texture, do not overmix the batter. Lumps will bake out, keeping the cake fluffy.
02 -
The cake is best served warm, optionally topped with a pat of butter.
03 -
Test doneness with a toothpick—avoid overbaking to maintain moisture.