Banana Olive Oil Cake Recipe: Ultra Moist Crumb From One Bowl

This banana olive oil cake recipe delivers a moist, tender crumb that rivals any bakery version—all from one simple bowl. The secret lies in olive oil, which creates a rich, velvety texture while keeping the cake naturally sweet without added fat. I developed this recipe after years of testing, and it never fails to impress with its foolproof simplicity and restaurant-quality results. What makes this cake special is the one-bowl method, which cuts down on cleanup while ensuring even mixing. The olive oil replaces butter, adding moisture and a subtle fruity note that pairs perfectly with ripe bananas. No fancy techniques required—just mix, bake, and enjoy a cake that’s so tender it practically melts in your mouth. By the time it emerges from the oven, you’ll have a golden, domed cake with a fine, even crumb and just the right balance of sweetness. The olive oil keeps it moist for days, making it perfect for slicing and sharing. Optional add-ins like walnuts or chocolate chips elevate it further, but even on its own, it’s a crowd-pleaser. Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream. Here’s how to make it—easy, reliable, and delicious.

Ingredients for banana cake recipe with olive oil

One bowl, eight ingredients, and a cake that stays moist for days.

The olive oil is non-negotiable here—Kirkland Signature or California Avocado Ranch brands are my go-to for that perfect fruity depth. Ripe bananas are key: they should mash easily with light pressure, not be mushy. I always buy a few extra at Whole Foods or Trader Joe's—they ripen faster in paper bags with a tomato. The flour? King Arthur or Gold Medal are my top picks for consistent results. Sift it first to avoid dense pockets in your cake. For the sugar, Domino or C&H light brown sugar adds caramel notes that pair beautifully with the olive oil.

No vanilla extract? Vanilla bean paste works too—just halve the amount. Short on walnuts? Pecans or chopped dates add different textures. Want more chocolate? Swap the walnuts entirely for chocolate chunks. The butter is optional—use it only if you're making the optional buttercream frosting. For the chocolate chips, Ghirardelli or Enjoy Life are my favorites, but any semi-sweet will do. If you're feeling fancy, add a pinch of cinnamon or cardamom to the batter for warmth. And yes, you can use Greek yogurt instead of eggs if you need a vegan option—just replace each egg with 0.5 cup yogurt.

This cake keeps beautifully—3-4 days at room temperature covered loosely, or 1 week in the fridge. For longer storage, slice and freeze portions for up to 3 months. I always bake mine in a 9-inch round pan for a classic look, but a loaf pan works too if you prefer slices. The powdered sugar dusting is optional but adds that bakery touch. If you're making the buttercream, whip the melted butter with powdered sugar and a splash of milk until fluffy—2 minutes with a mixer does the trick.

Step-by-step instructions for banana olive oil cake

Here's how to create a tender, ultra-moist cake using just one bowl and simple techniques.

In a large mixing bowl, combine the 1 cup extra-virgin olive oil with the 1.5 cups granulated sugar. Whisk vigorously for 2-3 minutes until the mixture becomes pale and thick—this step incorporates air for a light texture. The oil should fully emulsify with the sugar, creating a smooth paste.

Add the 2 whole large eggs one at a time, whisking well after each addition until fully incorporated. The batter will thicken noticeably as you mix. Next, mash the 3 medium ripe bananas directly in the bowl, pressing through a fork to eliminate any lumps. Stir in the 2 teaspoons vanilla extract and let the mixture sit for 5 minutes while you prepare the dry ingredients.

In a separate bowl, sift together the 2.5 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt. This ensures an even distribution of leavening agents throughout the batter. If using, toast the 0.5 cup walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, then chop roughly.

Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing—you should still see small flour streaks. If using, gently fold in the 0.5 cup dark chocolate chips and the toasted walnuts. The batter will be thick but pourable, similar to brownie batter.

Preheat your oven to 350°F and grease an 8-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean and the edges are golden brown. The top may crack slightly as it bakes—this is normal and doesn't affect texture.

I like to tent the cake with aluminum foil after 30 minutes if the top browns too quickly. This prevents over-browning while ensuring the center cooks through. The cake is done when it springs back slightly when pressed in the center and the edges pull away from the pan.

Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. While the cake cools, melt the 0.25 cup unsalted butter in a microwave-safe bowl in 15-second intervals, stirring between each, until fully melted. Mix the melted butter with the 0.5 cup powdered sugar until smooth and spreadable.

Once the cake is completely cool, spread the buttercream evenly over the top. The olive oil keeps this cake moist for days, but the buttercream adds a luxurious finish. For extra flavor, dust the top with a pinch of cinnamon or a sprinkle of toasted walnuts. Slice and serve warm or at room temperature for the best texture.

Dietary considerations for this dish

Gluten-Free Adaptation

Replace the 2.5 cups all-purpose flour with a 2:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur Measure for Measure. For best results, add 1 extra teaspoon of xanthan gum to the dry ingredients—this mimics gluten’s structure and prevents crumbling. I’ve tested this swap and found the texture stays moist, though the cake may be slightly denser. 🌾

Vegan-Friendly Swaps

For a vegan version, replace the 2 eggs with 0.5 cup unsweetened applesauce or flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Swap the unsalted butter in the frosting for coconut oil or vegan butter like Miyoko’s. The olive oil in the cake already makes it rich, so no additional fat adjustments are needed. This keeps the cake tender and flavorful without dairy. 🥥

Lower Sugar Options

Reduce the 1.5 cups granulated sugar to 1 cup and replace the remaining 0.5 cup with unsweetened applesauce or mashed dates. This cuts sugar by 33% while maintaining moisture. For extra sweetness, add 1 extra teaspoon of vanilla extract or a pinch of cinnamon. The olive oil’s natural richness balances the reduced sugar beautifully. 🍯

Nut-Free Variations

Skip the walnuts entirely or substitute with dried cranberries or chopped dried apricots for natural sweetness. If you’re avoiding all nuts, ensure your chocolate chips are nut-free (like Enjoy Life brand). The cake’s texture remains unchanged, but the flavor profile shifts to a fruitier, less crunchy profile. Always check labels—cross-contamination is a risk in shared facilities. 🍒

Dairy-Free Frosting

For the optional buttercream, replace the 0.25 cup unsalted butter with 0.25 cup coconut cream (chilled overnight) or vegan butter. Whip the coconut cream with 0.5 cup powdered sugar until fluffy—it adds a subtle tropical note that pairs well with the olive oil’s fruity undertones. This keeps the frosting light and spreadable without dairy. 🥥

Allergen-Friendly Notes

This recipe is naturally egg-free (if using flax eggs) and dairy-free (if skipping butter). For nut allergies, omit walnuts and chocolate chips or use allergen-free brands like Enjoy Life. Always store ingredients separately to avoid cross-contact. The olive oil base makes this cake inherently flexible for dietary restrictions while keeping it moist and delicious. 💪

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