Desserts
This banana cake recipe with olive oil delivers a moist, tender crumb that stays fresh for days—no dry, crumbly texture in sight. The secret lies in olive oil’s ability to keep the cake rich and flavorful while maintaining that signature banana sweetness. I’ve perfected this version over years of baking, ensuring every slice stays soft and delicious.
What sets this recipe apart is the balance of ingredients: ripe bananas for natural sweetness, vanilla extract for depth, and olive oil for a subtle fruity note that enhances the cake’s texture. Unlike butter-based recipes, olive oil creates a lighter yet equally moist crumb, making this cake ideal for those who prefer a healthier twist without sacrificing indulgence.
The result is a cake with a velvety crumb, golden edges, and a subtle vanilla aroma that fills your kitchen as it bakes. It’s perfect for breakfast, dessert, or even a midday treat—especially when paired with a dollop of whipped cream or a scoop of vanilla ice cream. The olive oil also adds a delicate richness that butter can’t match.
Ready in just one hour (including baking time), this recipe is beginner-friendly yet impressive enough for gatherings. The instructions are straightforward, and the tips ensure you achieve that perfect moist texture every time. Let’s get baking!
Ingredients for banana cake recipe with olive oil
Rich bananas, fruity olive oil, and velvety vanilla create this ultra-moist cake that stays fresh for days.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 cups | Mashed, about 3 medium bananas |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High quality, fruity variety |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| All-Purpose Flour 🌾 | 2 cups | Sifted, spooned lightly |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality, not imitation |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Unsweetened Almond Milk 🥛 | ½ cup | Or any dairy milk |
| Walnuts 🥜 | ½ cup | Chopped, for topping |
The bananas are the star—pick ones with black speckles for perfect sweetness. Trader Joe's or local markets usually have the ripest selection. Olive oil quality matters here: California Olive Ranch or Bertolli are reliable choices. The vanilla extract should be pure—Nielsen-Massey is a trusted brand. For the flour, sift it well to avoid a dense crumb. Walnuts add texture, but pecans or almonds work just as well if you prefer a different flavor.
No ripe bananas? Use 1 cup mashed frozen bananas—thaw them first. Substituting milk? Oat or coconut milk adds a subtle flavor twist. Short on walnuts? Skip them entirely or use crushed graham crackers for a cookie-like texture. The baking soda is non-negotiable—it’s what creates that light, airy crumb. If you don’t have vanilla extract, 1 tsp vanilla sugar works in a pinch. For a sweeter cake, add 2 tbsp more sugar, but trust the recipe’s balance first.
Store leftovers wrapped tightly at room temperature for 2 days or refrigerate for up to 5 days. Reheat slices in the microwave for 10 seconds to restore freshness. Freeze slices between parchment paper for up to 3 months—thaw at room temperature before serving. The cake reheats beautifully, making it perfect for quick breakfast treats or after-dinner desserts.
Why You'll Love This Recipe
- Uses what you already have: flour, sugar, baking soda, and those overripe bananas you’d normally toss. Between us, I’ve made three cakes from the same batch of ingredients—zero waste, all flavor.
- No-Fuss Mixing: I swear, this batter comes together in one bowl—no eggs, no butter, just mashed bananas and olive oil. The moment I realized I could skip the stand mixer and just stir with a spoon, I knew this was my new shortcut.
- Olive Oil Magic: That rich olive oil keeps it moist for days and adds a subtle depth the butter versions miss. Honestly, the first time I tried it, I thought, "Why didn’t I do this sooner?"—the texture is chef’s kiss.
- Breakfast or Dessert: Serve it warm with a drizzle of honey for a quick breakfast or dust it with powdered sugar for a dessert that won’t break the bank. I’ve even packed slices in lunches—kids (and adults) love it cold or warmed up.
Step-by-step instructions for banana cake with olive oil
Here's how to create a tender, moist cake with rich vanilla notes using olive oil's natural richness.
Prep Ingredients and Preheat Oven
Start by mashing the 2 cups ripe bananas until completely smooth—no lumps should remain. I use a potato masher for this step, but a fork works too. The bananas should be at room temperature for best results, so take them out of the fridge about 15 minutes before starting.
Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. I find that a well-greased pan prevents sticking, especially with this moist batter. While the oven heats, measure out all your dry ingredients: 2 cups all-purpose flour, 1.5 cups granulated sugar, 1.5 teaspoons ground cinnamon, 0.5 teaspoon salt, and 1 teaspoon baking soda. Sift the flour mixture into a medium bowl to aerate it—this ensures a lighter texture.
Mix Wet Ingredients for a Smooth Batter
In a separate large bowl, combine the mashed bananas with the 0.75 cup extra-virgin olive oil and 2 teaspoons pure vanilla extract. Whisk until fully incorporated, then add the 2 whole large eggs and 0.5 cup unsweetened almond milk. Mix until smooth and uniform—this step is crucial for an even texture throughout the cake.
The olive oil creates a tender crumb, so don't substitute it with butter unless you adjust the baking time. Here's the thing—olive oil keeps the cake moist longer than butter would. After mixing, let the batter sit for 5 minutes at room temperature. This allows the flour to fully hydrate and prevents a dense crumb.
Combine Wet and Dry Ingredients Gently
Gradually add the sifted dry ingredients to the wet mixture, folding gently with a spatula. Start by mixing just until combined, then stop—overmixing develops gluten and makes the cake tough. The batter should be thick but pourable, like a well-stirred pancake batter. If it looks too thick, add 1-2 tablespoons of almond milk to loosen it slightly.
Fold in the 0.5 cup chopped walnuts at the end, reserving a few for topping. The walnuts add a delightful crunch that contrasts beautifully with the cake's soft texture. Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the reserved walnuts evenly over the surface for extra visual appeal and texture.
Bake Until Golden and Springy
Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. I check the cake at the 30-minute mark—if the top is browning too quickly, tent it loosely with aluminum foil to prevent over-browning while allowing steam to escape.
The cake is done when it's golden brown on top and springs back gently when pressed in the center. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting period is essential—it allows the cake to set properly and prevents it from falling apart when you slice it.
Serve and Enjoy
Once fully cooled, slice the cake into 4 equal servings—perfect for sharing or enjoying over two days. The texture should be moist and tender, with a subtle crumb that's neither too dense nor too light. The olive oil adds a delicate fruity note that complements the banana flavor beautifully.
For the best experience, serve at room temperature. The cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The moisture from the olive oil helps keep it fresh longer than traditional butter-based banana cakes.
Pro Tips For Making Banana Cake Recipe With Olive Oil
- Mash Bananas First: Don’t just chop and toss—give those bananas a good mash with a fork until smooth. The fewer lumps, the better the texture, and it keeps the cake from turning gummy. (I used to skip this and wondered why my cake tasted like banana salad.)
- Use Warm Olive Oil: Skip the cold oil straight from the bottle—warm it slightly (just until it’s comfortable to touch) before mixing. It blends better with the bananas and sugar, giving the cake a richer, more even crumb. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Batter: Once you fold in the flour and baking soda, stop mixing after 10-12 strokes—just until combined. Overmixing makes the cake dense and tough, and this recipe doesn’t need the extra work. (I learned this the hard way after a brick-like first attempt.)
- Check Doneness Early: Olive oil cakes can look underdone even when set, so insert a toothpick at 30 minutes. If it comes out clean, pull it out—overbaking dries out the moistness you worked so hard to build. (Your future self will thank you.)
Wine and beer pairings for this dish
Sweet White Wine
This banana cake’s natural sweetness and vanilla notes pair beautifully with crisp, aromatic white wines. I love a dry Riesling from Germany—its bright acidity and hints of peach and citrus cut through the richness while complementing the banana’s sweetness. Look for a Kabinett-level Riesling like Dr. Loosen Blue Slate for a refreshing contrast that won’t overpower the cake. 🍷
Fruity Red Options
For those who prefer red, a light-bodied Pinot Noir with red fruit undertones works surprisingly well. A Willamette Valley Pinot like Domaine Serene offers delicate cherry and berry flavors that mirror the cake’s walnut crunch. Avoid heavy, tannic reds—they’ll clash with the cake’s tender texture. Serve slightly chilled for an even better match.
Creamy Dessert Wines
If you want to elevate your dessert experience, try a Moscato d’Asti or Lambrusco. The slight fizz and sweetness of Moscato enhance the cake’s vanilla and banana flavors, while a dry Lambrusco from Italy adds a fun, bubbly contrast. I often serve a small glass with a slice of cake and whipped cream for a festive touch. 🍇
Beer Pairings
For beer lovers, a Belgian Witbier like Hoegaarden or Stella Artois cleanses the palate beautifully. The citrusy notes and subtle spice from coriander complement the cake’s cinnamon and walnut flavors. Alternatively, a light American lager like Miller Lite works well—its crispness balances the cake’s richness without competing. Avoid heavy stouts or IPAs, which can overpower the delicate flavors.
Non-Alcoholic Options
Skip the alcohol? No problem. A sparkling apple cider like Martinelli’s adds a festive touch with its crisp acidity and apple notes. For something more tropical, try a pineapple-mango sparkling juice—the fruity sweetness mirrors the banana cake’s flavors while keeping it light. Serve chilled for the best experience. 🍏
Nutrition facts
Frequently asked questions
Why use olive oil instead of butter in banana cake?
Olive oil creates a moist, tender crumb that stays fresh longer than butter-based cakes. It adds subtle fruity notes that complement the banana flavor while keeping the cake lighter. Plus, it prevents dryness—this cake stays moist for days! For best results, use extra-virgin olive oil with a fruity profile.
Can I make this cake without walnuts?
The walnuts add texture, but you can omit them entirely or substitute with pecans, almonds, or crushed graham crackers. For a nut-free version, just skip the topping or use toasted coconut flakes instead. The cake will still be delicious—just adjust the baking time by 2-3 minutes if omitting nuts.
How do I know when the bananas are ripe enough?
Look for bananas with black speckles on the peel—they’re perfectly ripe for baking. If they’re too green, let them sit at room temperature for 1-2 days. Overripe bananas (completely black peels) work too, but the cake may taste sweeter. For extra sweetness, add 1-2 tbsp less sugar if using very ripe bananas.
Why did my cake turn out dense?
Overmixing the batter or not resting it for 5 minutes before baking are common culprits. Also, ensure your flour is sifted and the bananas are fully mashed. If the batter seems too thick, add 1-2 tbsp almond milk to improve texture. For extra moisture, brush the cooled cake with simple syrup (equal parts sugar and water).
Can I use this recipe for a layer cake?
Yes! Double the recipe and bake in two 8-inch pans for 30-35 minutes each. Let layers cool completely before assembling with vanilla buttercream or whipped cream. For stability, add an extra 1 tbsp flour to each layer. Chill the cake for 1 hour before slicing to prevent crumbling.