Desserts
This banana olive oil cake delivers a moist crumb and caramelized top that rivals any bakery version—without butter. The secret lies in olive oil’s ability to keep the cake tender while adding subtle depth of flavor. I’ve perfected this recipe after years of testing, ensuring it’s foolproof for home bakers with minimal effort.
The olive oil replaces butter entirely, creating a cake that’s rich yet lighter, with a fine crumb that holds up beautifully. Unlike traditional banana bread, this version has a golden, crackly top that’s impossible to resist. The recipe relies on ripe bananas for natural sweetness and a touch of cinnamon for warmth, while vanilla extract enhances the overall flavor profile.
What sets this apart is the texture—no dry edges or dense crumb, just a perfectly balanced dessert that’s moist in the center and just sweet enough. The olive oil doesn’t just moisten; it infuses a delicate, fruity note that pairs perfectly with the bananas. Baking at 350°F for 30–40 minutes ensures a tender interior and that coveted caramelized crust.
Optional add-ins like walnuts or dark chocolate chips can elevate it further, but the base recipe stands strong on its own. Whether you’re baking for a crowd or treating yourself, this cake delivers restaurant-quality results with simplicity. Here’s how to make it.
Ingredients for banana cake recipe with olive oil
Ripe bananas and premium olive oil create a cake with a moist crumb and caramelized top.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 cups | Mashed, about 3-4 medium |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High quality, fruity |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar works too |
| All-Purpose Flour 🌾 | 2 cups | Sifted for best texture |
| Baking Soda 🧂 | 1 tsp | Ensures proper rise |
| Ground Cinnamon 🌿 | 1 ½ tsp | Warm, aromatic variety |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Pure Vanilla Extract 🍯 | 1 tbsp | High-quality preferred |
| Unsweetened Almond Milk 🥛 | ½ cup | Or any neutral plant milk |
| Walnuts 🥜 | ½ cup | Chopped, optional add-in |
| Dark Chocolate Chips 🍫 | ½ cup | 70% cocoa, optional |
The bananas are everything here—ripe, with brown speckles and slightly soft when pressed. Trader Joe's and Whole Foods usually have perfect ones, or just grab the ones at the back of your fruit bowl. The olive oil should be extra-virgin—anything less won't give that delicate fruity note. I always buy mine from California Olive Ranch when I can find it, but any high-quality brand works. For the flour, King Arthur is my go-to—it's reliable and gives that perfect tender crumb. The walnuts? Toast them first for 3 minutes in a dry pan—that nutty aroma takes this cake to another level.
No almond milk? Oat milk or coconut milk works just as well, but avoid anything overly sweet like vanilla almond milk. Short on walnuts? Pecans or chopped dates add a nice chew. The chocolate chips can be swapped for white chocolate or butterscotch chips, but dark chocolate keeps the flavor profile balanced. If you're feeling adventurous, try orange zest for a bright twist—just a teaspoon does the trick. The cinnamon is non-negotiable though; it's what gives this cake that warm, comforting flavor. And if you're worried about the olive oil taste, don't be—it's subtle and actually enhances the banana flavor.
This cake keeps beautifully for 4-5 days in an airtight container at room temperature, though it's best enjoyed fresh. For longer storage, slice it and freeze portions for up to 3 months. I like to wrap individual slices in parchment paper before freezing—just thaw at room temperature for 10 minutes before serving. The texture is best when served slightly warm, so I often reheat slices in the oven at 300°F for 5-7 minutes. Store the dry ingredients (flour, baking soda, cinnamon, salt) in a cool, dark place for up to 6 months, and the olive oil in the pantry for 18 months.
Why You'll Love This Recipe
- I’ll be real: this cake comes together with a spatula and a bowl. Mash those bananas by hand, stir in the olive oil—no blender, no fuss. The batter’s thick but forgiving, so even if you eyeball the flour, it’ll still rise.
- No Mixer Needed: I’ll be real: this cake comes together with a spatula and a bowl. Mash those bananas by hand, stir in the olive oil—no blender, no fuss. The batter’s thick but forgiving, so even if you eyeball the flour, it’ll still rise.
- Moist Without Grease: That olive oil keeps it tender for days, but honestly? It doesn’t taste like oil at all. The bananas caramelize just enough to give it a subtle sweetness, while the baking soda gives a gentle lift. Not too heavy, not too dry—just right.
- Breakfast or Dessert: Serve it warm with a drizzle of honey for a lazy Sunday brunch, or slice it cold for a quick after-school snack. Honestly, I’ve even packed it in lunchboxes—kids love the texture, and it’s way better than store-bought.
Step-by-step instructions for banana olive oil cake
Here's the method for a tender, moist cake with a perfectly caramelized top.
Prep Ingredients and Preheat Oven
Start by preheating your oven to 350°F. Use the time while it heats to prepare your ingredients. Mash the 2 cups ripe bananas until completely smooth—no lumps should remain. I use a fork for this step, but a potato masher works too. The smoother the mash, the more even the texture of your cake.
In a medium bowl, whisk together the 2 cups all-purpose flour, 1.5 teaspoons ground cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt. Sift the flour mixture once before measuring to prevent clumping. This ensures your cake will rise properly and have a light, airy crumb. Keep this dry mixture ready for when you combine the wet ingredients.
Combine Wet Ingredients
In a large mixing bowl, combine the 0.75 cup extra-virgin olive oil with the 1.5 cups granulated sugar. Whisk until the sugar dissolves completely and the mixture becomes smooth. The olive oil will add richness and moisture that keeps this cake tender for days.
Add the mashed bananas to the oil-sugar mixture and whisk until fully incorporated. Then stir in the 0.5 cup unsweetened almond milk and 1 tablespoon pure vanilla extract. The batter should be thick but pourable—if it looks too thick, add 1-2 tablespoons more almond milk. This step is crucial for achieving that signature moist texture.
Mix and Prepare the Batter
Gradually add the dry ingredients to the wet mixture, whisking just until combined. Be careful not to overmix—stop as soon as you see no more flour streaks. Overmixing develops gluten, which can make your cake dense instead of light and tender. Fold in the 0.5 cup chopped walnuts and 0.5 cup dark chocolate chips using a spatula, ensuring even distribution throughout the batter.
Real talk: The batter will look thick and almost like cookie dough. That's normal—this recipe relies on the olive oil and bananas for moisture rather than eggs. Pour the batter into a 9-inch round cake pan lined with parchment paper or lightly greased with olive oil. The pan should be about two-thirds full. Smooth the top with a spatula for even baking.
Bake to Golden Perfection
Place the cake pan in the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean and the edges are golden brown. Here's the thing—don't open the oven door during the first 30 minutes of baking. The sudden temperature drop can cause the cake to sink.
For that caramelized top you're after, increase the oven temperature to broil for the last 2-3 minutes of baking. Watch closely—you want the top to develop a deep golden brown color, almost like caramelized sugar. If it starts to brown too quickly, cover loosely with aluminum foil to prevent burning. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips For Making Banana Cake Recipe With Olive Oil
- Mash Bananas Well: Use a fork to smash them first, then switch to a potato masher—this breaks down the fibers better than a blender and keeps the texture moist. I learned this the hard way after a cake turned out gummy because I relied on a food processor.
- Warm the Olive Oil: Heat the olive oil in the mixing bowl for 30 seconds before adding wet ingredients—it softens the flour and helps the cake rise more evenly. Sounds weird, but it works: the cake stays tender without being dense.
- Skip Overmixing: Fold in the flour just until combined—lumps are fine, but overmixing develops gluten and makes the cake tough. I was skeptical until I tried it: the texture is noticeably lighter when you resist the urge to stir like you’re making pancakes.
- Test Doneness Early: Check the cake at 25 minutes with a toothpick—if it’s still slightly wet but clean, cover it with foil and let it steam for 5 more minutes. This prevents a dry top while keeping the inside moist, especially since olive oil makes cakes bake faster than butter.
Dietary considerations for this banana cake recipe with olive oil
Gluten-Free Adaptation
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure or Bob's Red Mill. These blends include xanthan gum, which mimics gluten's structure. For best results, add an extra ½ teaspoon xanthan gum to your dry ingredients. Keep the rest of the recipe identical—olive oil and ripe bananas still provide moisture and flavor. 🌾
Vegan-Friendly Version
This recipe is already vegan-friendly! The olive oil replaces butter entirely, and almond milk provides the liquid. For extra richness, consider adding 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes to thicken) as an egg substitute. The texture remains light and tender, just like the original. 🥛
Lower Sugar Option
Reduce the granulated sugar to 1 cup instead of 1.5 cups and replace the remaining ½ cup with mashed dates or applesauce. This cuts sugar by 33% while maintaining moisture. For extra sweetness, add 1 teaspoon maple syrup to the wet ingredients. The cake will still be delicious but with fewer refined carbs. 🍚
Nut-Free Alternative
Skip the walnuts entirely or substitute with ½ cup dried cranberries or chopped dried apricots for natural sweetness. If you want crunch, toast ½ cup old-fashioned oats for 3 minutes in a dry pan until golden. This keeps the texture interesting while accommodating nut allergies. 🥜
Dairy-Free Clarification
The recipe is naturally dairy-free, thanks to olive oil and almond milk. For even creamier texture, replace the almond milk with ½ cup coconut cream (the thick part from a can). This adds a subtle tropical note that pairs beautifully with banana and olive oil. Always check labels to ensure no cross-contamination with dairy. 🥥
Allergen-Free Notes
This cake avoids common allergens like dairy, eggs, and gluten when adapted properly. For soy-free versions, ensure your vanilla extract and chocolate chips are soy-free. For nut-free kitchens, use dedicated utensils and pans. The olive oil and banana base remain safe for most dietary restrictions. Always double-check ingredient labels! ✨
Nutrition facts
Frequently asked questions
Why use olive oil instead of butter in banana cake?
Olive oil creates a moist, tender crumb without adding dairy, while its subtle fruity notes complement the bananas beautifully. Unlike butter, it doesn't solidify when chilled, keeping the cake consistently soft. Plus, it's naturally vegan and lower in saturated fat!
Can I make this cake without walnuts or chocolate chips?
The base recipe stands strong on its own—those add-ins are just for extra texture and flavor. For variety, try ½ cup dried fruit or toasted coconut flakes. The cake's natural sweetness from ripe bananas and cinnamon keeps it delicious without them.
How do I know when the cake is fully baked?
The cake is done when a toothpick inserted in the center comes out clean and the edges are golden brown. For that perfect caramelized top, broil for the last 2-3 minutes—watch closely to avoid over-browning! The internal temperature should reach 200°F.
Will this cake be too dense if I overmix the batter?
Yes! Overmixing develops gluten, which makes the cake dense instead of light and tender. Stop mixing as soon as you see no more flour streaks—just until combined. The olive oil and ripe bananas already provide enough moisture for a perfect texture.
Can I use this recipe for a gluten-free version?
Yes! Replace all-purpose flour with a 1:1 gluten-free baking blend (like King Arthur's) and add ½ teaspoon xanthan gum to your dry ingredients. The olive oil and banana base keep the texture moist and delicious.