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It’s standard practice that every banana that goes brown becomes banana bread. Yup, I don’t make the rules. It’s universal. I’m combining my two favourite ingredients – Bananas and Olive Oil to make this delicious Banana Olive Oil Cake.
I love using olive oil for all my baked goods when I can although butter is elite. I just pretend that olive oil excuses the fact that I’m eating a whole cake in one sitting and trust me on this one, you’ll need to stop yourself from enjoying this cake in one sitting!
Have you ever had an olive oil cake? Have you ever tried putting bananas in it?! I’d love to know your experience in the comments below!
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Olive oil cakes have been pretty popular lately and I absolutely love them! Olive oil keeps the cake super moist and delicious yet super decadent. I have been seeing lots of olive oil desserts on my feed lately and I’m obsessed with it. I hope this trend keeps on going and I’m also hoping I can make more olive oil dessert recipes myself too.
This Banana Olive Oil Cake recipe is accompanied by an Instagram Tutorial. If you havenât followed me on Instagram, donât forget to!
HERE IS HOW TO MAKE BANANA OLIVE OIL CAKE:
WHERE CAN I FIND THESE INGREDIENTS?
The ingredients for this Banana Olive Oil Cake can be found at any local grocery store! You may even have the ingredients at home already especially if you love baking as they are pretty much standard baking ingredients! It’s best to use super ripe bananas or at least get really yellow ones that are about to be ripe! I always resort to making banana bread because I always have about 5 brown bananas in the freezer at all times haha. Everything else in this recipe can be found in the pantry aisles and eggs in the dairy section.
WHAT ARE THE INGREDIENTS?
The ingredients to make this delicious Banana Olive Oil Cake are:
- 3 Ripe Bananas
- 1/2 Cup Olive Oil
- 1 Tsp Vanilla
- 2 Eggs
- 1 Cup White Sugar
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 3/4 All-Purpose Flour
- 1 Tsp Cinnamon
- 1 Tsp Nutmeg
WHAT EQUIPMENT DO I NEED?
As most of my baking goes, this is a one-bowl, one-pan type recipe here! All you’ll need is a big mixing bowl, some spatulas to mix your banana cake really well while also scrapping the sides and a good-sized loaf pan!
This is a baked good recipe so you’ll just need to bake this cake in the oven and leave it.
CAN I SUBSTITUTE/ADD ANYTHING OUT?
For this recipe, I wouldn’t substitute or remove anything but again all my recipes are a guide for people to feel more comfortable cooking! You’re welcome to add ingredients if you’d like! Most of my baked goods are super super sweet so you can add chocolate chips if you’ve got a really big sweet tooth.
If you want more substance, you can also add in some chopped nuts. I usually like walnuts, pecans, peanuts or even pistachios in my baked goods! If you don’t love olive oil as I do, you can sub this out for butter but of course, the texture and the taste will be a tad different!
Do whatever your heart desires ofc!
WHAT DOES BANANA OLIVE OIL CAKE TASTE LIKE?
This cake is super moist, not too sweet and really decadent! Each bite you take of this cake, you get a bit of the olive oil taste so if you’re not into olive oil, this isn’t the recipe for you and if you do use this recipe may need to substitute the olive oil for a neutral-tasting oil like vegetable or canola. If you love the buttery taste then unsalted butter would be good too!
HOW LONG DOES IT KEEP FOR?
This banana olive oil cake is best kept for a maximum of up to 5 days. It’s best if you wrap it in tight plastic wrap or an airtight container. You can also freeze the cake for up to a month and thaw it overnight to enjoy the next day warmed up!
INSPIRATIONS FOR THIS RECIPE?
There is not really any inspiration for this recipe. I love making banana bread and honestly use butter for it usually. One day I ran out of butter and experimented with olive oil and fell in love with it! I really enjoy olive oil cakes so this was a lovely surprise!
I really love how well it kept too after I froze a loaf to give you my mom a few weeks later. My mom and dad love olive oil so they really enjoyed this cake too! I actually left my parent’s place with more ripe bananas as my mom was hoping for another loaf soon haha.
ANY OTHER NOTES?
No other notes for this recipe here! This is becoming one of my fav ways to use ripe bananas. I hope you enjoy this delicious banana olive oil cake!
Banana Olive Oil Cake
Ingredients
- 3 Ripe Bananas
- 1/2 Cup Olive Oil
- 1 Tsp Vanilla Extract
- 2 Eggs
- 1 Cup White Sugar
- 1 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 3/4 Cup All-Purpose Flour
- 1 Tsp Cinnamon
- 1 Tsp Nutmeg
Instructions
- Preheat the oven to 350F and prepare a well-greased loaf pan.
- In a large mixing bowl, mash the ripe bananas and mix together the eggs, olive oil, vanilla extract and white sugar.
- Once everything is well combined, add in the baking soda, salt, all-purpose flour, cinnamon and nutmeg.
- Give one last mix and remember to scrape the sides then pour the cake batter into your well-greased pan.
- Place the cake in the oven for 50 minutes to 1 hour or until the middle is fully cooked when you poke it with a toothpick.
- Serve and enjoy!
Ah! My mouth was watering typing up this recipe. I’m adding all of these ingredients to my grocery list this weekend. I hope you enjoy this recipe and share this with some loved ones too!
Xo,
Lynn
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I’ve only tried a polenta olive oil cake before and…I was not a fan. Possibly down to the fact that I hate polenta, so definitely going to try this one because it looks gorgeous! Thank you for sharing it Lynn xx
This looks so delicious!
Danielle | thereluctantblogger.co.uk
Wish I’d seen this earlier today. I’d have swapped out the butter for the olive oil. Noticed there’s cinnamon in this recipe too.