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### Instructions
1. **Preheat the oven** to 350°F (175°C) and grease a small loaf pan or cake pan.
3. **Mix the wet ingredients**: In the same bowl, crack the eggs into the mashed bananas and whisk until fully combined. Stir in vanilla extract.
4. **Add the dry ingredients**: To the wet mixture, add flour, baking powder, salt, and cinnamon (if using). Mix until just combined. If you’re adding optional ingredients like nuts or chocolate chips, fold them in now.
6. **Bake for 25–30 minutes**, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
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– **Use ripe bananas**: The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas with brown spots are perfect for this recipe!
– **Experiment with add-ins**: For extra texture and flavor, try adding chocolate chips, chopped nuts, or dried fruits to the batter.
– **Storage**: This cake keeps well in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
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This **Banana Egg Cake** is a great way to use up ripe bananas and enjoy a simple yet satisfying treat. With its **moist texture**, natural sweetness, and **lightness**, it’s bound to become a staple in your baking repertoire. Whether you serve it for breakfast, as an afternoon snack, or for dessert, you’ll love how easy and delicious this cake is to make. It’s a true crowd-pleaser that’s quick to prepare and even quicker to disappear!
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