Banana Cinnamon Maple Cake (Printer-Friendly)
Soft banana cinnamon maple cake, perfectly fluffy with golden crust and warm, inviting aroma.
# What You'll Need:
→ Main Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup whole wheat flour
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1 cup mashed ripe bananas (about 3 medium bananas)
04 -
1/2 cup unsalted butter, softened
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2/3 cup granulated sugar
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1/4 cup pure maple syrup
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2 large eggs
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1 teaspoon pure vanilla extract
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1 1/2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon fine sea salt
# Steps to Follow:
01 -
Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 -
In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy using an electric mixer on medium speed.
03 -
Add eggs one at a time, mixing well after each addition. Blend in the mashed bananas, maple syrup, and vanilla extract until just combined.
04 -
In a separate bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, and salt.
05 -
Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix; the batter should remain slightly lumpy.
06 -
Pour batter evenly into the prepared baking pan. Smooth the surface with a spatula. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
07 -
Allow cake to cool in the pan for 10 minutes. Use parchment overhang to lift the cake onto a wire rack to cool completely before slicing. Serve warm or at room temperature.
# Extra Suggestions:
01 -
To enhance moisture and texture, use very ripe bananas and avoid overmixing the batter.
02 -
The cake is most flavorful when served slightly warm with a light spread of butter.