Here’s a fluffy banana bread cake recipe that’s light, moist, and tender — more like a banana snack cake than a dense loaf. It uses the right balance of banana, acidity, and leavening for the best texture. This is a recipe we do almost weekly at home ! Pin Print Super Moist Banana Bread Cake Recipe by Phil 0.0 from 0 votes Servings 4 servingsPrep time 30 minutesCooking time 40 minutes Ingredients Dry Ingredients 1 1/2 cups all-purpose flour (spooned & leveled) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tbsp cornstarch (optional, improves crumb) Wet Ingredients 1/2 cup unsalted butter, softened 2/3 cup granulated sugar 1/4 cup light brown sugar 2 large eggs 1 tsp vanilla extract 1 cup mashed overripe bananas (about 2 medium bananas) 1/3 cup plain or Greek-style yogourt (2%-5% fat & 5-10g protein) Instructions Preheat oven to 350°F (175°C)Grease a 9×5″ loaf pan or 8×8 cake pan. Sift together the flour, baking powder, baking soda, salt, and cornstarch in a bowl. Set aside. Separate the eggs:– Separate egg whites in a clean, dry bowl.– Place egg yolks in another mixing bowl with the butter and sugars. Cream the butter, granulated sugar, brown sugar, and egg yolks until light and fluffy (about 2-3 minutes). Add the vanilla extract, then mix in the mashed bananas and yogurt until well combined. Whip the egg whites with a clean whisk or hand mixer until stiff peaks form (like a soft meringue). Gently fold the dry ingredients into the wet banana mixture until just combined – don’t overmix. Carefully fold the whipped egg whites into the batter in 2 additions. Use a spatula and light strokes to preserve air. Pour batter into the prepared pan. (Optional: top with coarse sugar, chocolate chips, or walnuts.) Bake for:– 45-55 min (loaf pan)– 30-35 min (8×8″ cake pan)Until toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling. Notes Avoid nonfat (too thin) or flavored/sweetened yogurts. Freezing and then thawing your bananas results in a much softer, more liquid mash. If your banana bread is to dry, try freezing them before. Ideal Banana Characteristics Very Overripe (Black-Spotted or Black-Skinned): Skin Color: Mostly brown or black, with little to no yellow left Texture: Very soft – almost mushy inside Smell: Strong, sweet banana aroma (but not fermented or boozy) Taste: Sweet, concentrated banana flavor with no bitterness   Why this Matters: Sweetness  As bananas overripen, starches convert to sugar – you get a richer taste. Overripe bananas can be 2x sweeter than firm yellow ones Moisture  Soft, broken-down cell walls = more moisture released into batter. Freezing your bananas will break down cell walls. Helps with the soft, tender crumb in baked goods.  Tip:  If your bananas are ripe but not quite there, speed up ripening by:  Placing them in a paper bag with an apple overnight Baking them at 300°F (150°C) for 15–20 minutes (skins will turn black)