Desserts
This banana cake recipe with coconut oil delivers the perfect balance of moist layers and nutty depth in every bite—no dry crumbs or greasy texture here. The secret lies in coconut oil's ability to create tender crumb while adding subtle tropical notes that complement ripe bananas beautifully. I've baked this version countless times, and it never disappoints, especially when you're working with overripe fruit that needs transforming.
The beauty of this recipe is its simplicity: just one bowl, minimal effort, and ingredients you likely already have. Coconut oil replaces butter, creating a cake that stays moist for days without needing extra fat. The warm spices—cinnamon and nutmeg—enhance the banana flavor while adding warmth, and a touch of vanilla ties everything together. It's the kind of dessert that tastes homemade, even when you're short on time.
What you'll end up with is a cake that's perfectly dense yet tender, with golden edges and a slightly cracked top that signals perfect doneness. The coconut oil gives it a subtle richness, while the bananas keep it naturally sweet without needing extra sugar. This is the kind of cake that disappears quickly—whether you're serving it warm with ice cream or letting slices cool for a snack later.
Best of all, this recipe scales effortlessly. Double it for gatherings, or halve it for a single serving. The coconut oil makes it naturally gluten-free friendly too, with just a few adjustments. Let's get baking!
Ingredients for banana cake recipe with coconut oil
Just twelve ingredients transform overripe bananas into this ultra-moist, nutty banana cake—no dry crumbs in sight.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 cups | Mashed, overripe preferred |
| Unsweetened Applesauce 🍎 | ½ cup | For moisture, no sugar added |
| Coconut Oil 🥥 | ¾ cup | Melted, not butter substitute |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | ¾ cup | Light brown sugar works too |
| Baking Soda 🧂 | 1 tsp | Freshly opened |
| Ground Cinnamon 🌿 | 1 ½ tsp | Warm, aromatic variety |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Pure Vanilla Extract 💧 | 1 tsp | High-quality, no imitation |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Milk 🥛 | ½ cup | Any variety, room temp |
| Vegetable Oil 🫒 | ¼ cup | For greasing pan |
The bananas are everything here. Overripe is ideal—the more brown spots, the sweeter and moister the cake. Grab Chiquita or Dole organic from the grocery store if you want consistency, or raid your fruit bowl. The coconut oil? Trader Joe's or Whole Foods have the best-priced refined kind—it's what makes this cake stay tender for days. If you're gluten-free, swap the all-purpose flour for a 1:1 gluten-free blend, but don't skip sifting it.
No coconut oil? Melted butter works in a pinch, but you'll lose that subtle tropical depth. Short on bananas? Add 2 tbsp extra applesauce to compensate. The vanilla extract matters—Nielsen-Massey or McCormick pure are my go-tos. For the spices, Penzeys or bulk bins give you fresher, more aromatic ground cinnamon and nutmeg. Want more richness? Add 1 tbsp almond extract to the batter. The milk can be dairy or plant-based—just make sure it's room temperature.
This cake keeps beautifully—3 days wrapped at room temp or 1 week refrigerated. For extra moisture, brush warm slices with melted coconut oil. Freezes perfectly for 3 months—thaw overnight in the fridge. Double the recipe for gatherings, but bake in two pans to avoid a dense center. The coconut oil makes it naturally gluten-free friendly too—just use a GF flour blend. Trust me, it's worth the extra minute to properly grease that pan.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my mixer’s out of commission—mashed bananas and coconut oil blend like a dream with just a fork. The applesauce keeps it moist without extra fuss, and honestly? My arms thank me.
- Rich, Caramelized Depth: That coconut oil? It’s the secret weapon—adding a subtle buttery richness that regular oil can’t match. The ripe bananas caramelize just enough to give every bite a warm, almost spiced sweetness, like dessert meets comfort food.
- Weeknight or Potluck Star: Slice it for breakfast, pack it for lunch, or bring it to a picnic—this cake holds up everywhere. The flour and sugar combo gives it structure, so it doesn’t crumble, and the applesauce keeps it fresh-tasting for days. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: You’re using things you already have—overripe bananas, pantry flour, and coconut oil that’s cheaper than butter. No weird ingredients, no markup. It’s the kind of recipe that makes me feel like I’m feeding my family fancy treats without spending fancy money.
Step-by-step instructions for banana cake with coconut oil
Here's how to create a wonderfully moist banana cake with rich coconut oil flavor—every layer perfect.
Mash Bananas and Mix Wet Ingredients
In a large mixing bowl, mash the 2 cups ripe bananas until completely smooth with no lumps. The riper the bananas, the sweeter and more flavorful your cake will be. Add the 0.5 cup unsweetened applesauce, 0.75 cup melted coconut oil, 0.5 cup milk, and 1 tsp pure vanilla extract. Stir until fully combined—this creates the cake's signature moisture base.
Next, whisk in the 0.75 cup granulated sugar until it dissolves completely. The mixture should be smooth and slightly thick. I like to press my finger through it—if it leaves a slight indent that holds, it's ready for the dry ingredients. This step ensures even distribution of natural banana sweetness throughout the batter.
Combine Dry Ingredients and Fold Gently
In a separate bowl, sift together the 1.5 cups all-purpose flour, 1 tsp baking soda, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.25 tsp salt. This sifting step prevents lumps and creates a lighter texture. The nutmeg adds that warm, cozy depth that pairs perfectly with coconut oil's nutty notes.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Stop mixing as soon as everything is just combined—overmixing develops gluten and makes the cake dense. You'll see a few flour streaks remain, and that's perfect. The batter should be thick but pourable, with a consistency similar to heavy pancake batter.
Prepare the Pan and Pour Batter
Preheat your oven to 350°F. Lightly grease an 8-inch round cake pan with 0.25 cup vegetable oil or line it with parchment paper for easy removal. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles—this ensures even baking and a smooth top surface.
Here's the thing—don't overfill the pan. The batter should reach about ¾ inch below the pan's rim. This prevents overflow during baking and gives you that perfect dome shape. The coconut oil helps create a tender crumb, but proper pan filling ensures even heat distribution for consistent results.
Bake Until Golden and Springy
Bake the cake for 35-40 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should be golden brown, and the top should spring back slightly when gently pressed. Coconut oil gives this cake a lovely golden hue, so watch for that beautiful color change as it bakes.
I know it's tempting to open the oven early, but resist! The cake needs that full baking time to develop proper structure. If the top browns too quickly, tent it loosely with aluminum foil after 20 minutes to prevent over-browning while allowing the center to cook through.
Cool and Serve with Confidence
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting period prevents the cake from cracking as it shrinks slightly. The coconut oil keeps the cake moist even as it cools, which is why this step is crucial for maintaining that tender texture.
Once completely cooled, slice into 4 equal servings—each piece will be perfectly moist with that wonderful coconut-nutmeg aroma. Serve with a dollop of whipped cream or a drizzle of coconut whipped cream for the ultimate tropical treat. The cake's natural sweetness from the bananas balances beautifully with the coconut oil's richness.
Pro Tips For Making Banana Cake Recipe With Coconut Oil
- Mash Bananas Like You Mean It: Grab a fork and press hard—no half-hearted smashing. Overripe bananas break down easily, but those stubborn chunks? They’ll make your cake dense. I used to skip this, and the texture suffered. Give it 2 minutes of serious work, even if it looks like baby food.
- Melt Coconut Oil Slowly: Heat coconut oil low and steady—no microwave blasts or high-heat pan frying. It burns fast, leaving a bitter taste, and solidifies again if you rush. Warm it in a bowl over simmering water (double boiler) until just liquid, then stir into wet ingredients while still warm. Trust me, your cake’s flavor will thank you.
- Skip the Overmixing: Mix the batter until just combined—lumpy is fine. Overworking the flour and applesauce develops gluten, and your cake will turn out tough instead of tender. Fold in the dry ingredients with a spatula until no flour streaks remain, then stop. (Yes, even if you’re impatient like me.)
- Test Doneness with a Slight Twist: The toothpick test works, but check for moisture too—pull it out and press the cake gently. If it springs back slowly and leaves a slightly damp mark, it’s done. If it’s dry and crumbly, you’ve overbaked. Coconut oil cakes dry out fast; pull yours when it’s almost there.
Regional styles of these flavors
Tropical Hawaii Style
In Hawaii, this banana cake gets a macadamia nut twist—fold in 1 cup chopped macadamia nuts with the dry ingredients for crunch. Top with a toasted coconut streusel made from ½ cup shredded coconut, 2 tbsp brown sugar, and 1 tbsp melted coconut oil. Bake as directed, then drizzle with lime glaze (mix ½ cup powdered sugar + 1 tbsp lime juice) for that island vibe. 🌺
Southern U.S. Spiced Version
For a Southern-inspired take, swap the nutmeg for ½ tsp ground cloves and add ½ tsp smoked paprika to the dry mix. Use 1 tsp bourbon instead of vanilla, and fold in ¼ cup chopped pecans for depth. Brush warm slices with maple syrup before serving—this version tastes like a cozy autumn dessert. 🍂
Asian-Inspired Adaptation
Transform this into a matcha-banana coconut cake by replacing ½ cup flour with matcha powder and adding 1 tsp grated ginger to the wet mix. Top with red bean paste (store-bought or homemade) for a Japanese-inspired twist. The coconut oil keeps the texture tender while the matcha adds earthy complexity. 🍵
European Nutty Layer
In Scandinavian kitchens, this cake becomes a cardamom-banana delight—add ½ tsp ground cardamom to the spices and fold in ½ cup crushed hazelnuts. Replace half the milk with heavy cream for extra richness. Serve with lingonberry jam for a tangy contrast that balances the coconut's sweetness. ❄️
Gluten-Free Adaptation
For a gluten-free version, replace the all-purpose flour with 1.5 cups gluten-free 1:1 baking flour (like Bob's Red Mill). Add 1 tbsp xanthan gum to the dry mix to improve texture. The coconut oil makes this naturally moist—no extra moisture adjustments needed. Bake in a 9-inch pan for even cooking. 🌾
Nutrition facts
Frequently asked questions
Why does coconut oil make this banana cake so moist?
The coconut oil creates a tender crumb by keeping the cake moist for days without needing extra fat. Unlike butter, it stays liquid at room temperature, distributing evenly throughout the batter. Plus, its subtle nutty flavor enhances the banana's natural sweetness while adding tropical depth.
Can I use regular butter instead of coconut oil?
Yes, but you'll lose the cake's signature tropical richness. Replace the coconut oil with melted butter (same amount) for a classic banana cake texture. The coconut oil gives this version a unique moistness and flavor that butter can't replicate. For a compromise, try half coconut oil and half butter.
How do I fix a cake that's too dense?
Overmixing or underbaking usually causes density. Next time, fold dry ingredients just until combined (stop when flour streaks remain) and bake until a toothpick comes out clean. If your cake is already baked, try slicing and lightly toasting the pieces to improve texture. The coconut oil helps prevent dryness, but proper technique is key.
What's the best way to store banana cake?
Wrap tightly in plastic wrap and store at room temperature for 3 days, or refrigerate for 1 week. For longer storage, freeze slices wrapped individually for up to 3 months. The coconut oil keeps it moist even when refrigerated, but avoid freezing the whole cake to prevent texture changes.
Can I make this cake without eggs?
Yes! Replace the milk with ½ cup unsweetened applesauce + 1 tbsp vinegar (let sit 5 minutes to curdle). The coconut oil provides enough moisture that you won't need egg substitutes. For extra structure, add ½ tsp xanthan gum to the dry ingredients. The texture will be slightly denser but still delicious.