This Banana Olive Oil Cake is a moist, fluffy banana cake topped with a delicious brown butter glaze. The recipe’s easy to mix up without a mixer. It makes the perfect snack cake or dessert!
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I love the simplicity of banana bread and the flavor of olive oil cakes. This olive oil banana cake recipe combines both—the cozy taste of banana bread with a subtle olive oil twist!
It’s inspired by my pumpkin and olive oil cake. The flavors are a bit different but it’s as easy and delicious. Everyone will love it.
For another popular olive oil cake recipes, try my lemon olive oil and rosemary cake. If you have extra ripe bananas, you’ll love this spice cake with bananas.
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Why You’ll Love This Recipe
- This cake’s a great way to use up those extra ripe bananas just like this banana bread with ricotta.
- Banana cake with olive oil stays soft and moist for days since it’s an oil based cake.
- The nutty brown butter glaze makes it extra special and decadent.
- Simple to make—no mixer or fancy tools needed. It’s as easy as this zucchini lemon cake recipe.
- Perfect for breakfast, an afternoon snack, or dessert just like my banana pumpkin chocolate chip bread.
Ingredients
- You’ll need about 1 and 1/4 cups (300 grams) of mashed banana. That’s about three or four overripe bananas. Make sure they’re brown and you can smell them through the peel. If you have extra bananas, be sure to make these banana bread muffins with sour cream.
- Use ¼ cup extra virgin olive oil and ¼ cup neutral oil (canola, vegetable, or grapeseed). Olive oil keeps the cake moist and adds a light fruity flavor. When I tested it with only olive oil, the taste was too strong. Using half and half gives a nice flavor without taking over.
- Use 2 large, room temperature eggs.
- I like using dark brown sugar for its rich flavor, but you could also use light brown sugar. Make sure the brown sugar is fresh.
- I use unsalted butter for the brown butter glaze, but salted works too. We’re browning it for extra toasty, nutty flavor. If you’re craving more brown butter flavor, try my brown butter cheeseake.
- Powdered sugar sweetens the glaze. For the smoothest glaze, sift the powdered sugar.
- The only spice you’ll need is cinnamon. It pairs so well with banana like in my banana cinnamon bread recipe.
- ou only need a few tablespoons of dairy or plant based milk to thin out the glaze.
- Walnuts (optional)– For a crunchy texture and nutty flavor, stir some chopped walnuts into the batter. You can also top the cake with chopped or whole toasted nuts right after glazing.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Instead of sour cream, use full fat, room temperature Greek yogurt or buttermilk.
- You can top this cake with cinnamon cream cheese frosting instead of the glaze. Use the exact same frosting recipe from my apple cake with olive oil.
How to Make Banana Olive Oil Cake
Quick Video Recap
Step by Step Instructions
Step 1: (See photo 1 above). In a large mixing bowl, mash the banana with the bottom of your whisk. Add the brown sugar, eggs, olive oil, vanilla and sour cream. Whisk til combined.
Step 2: (See photo 2 above). Use a spatula to stir in the dry ingredients til just combined.
Step 3: (See photo 3 above). Pour batter into an 8 inch pan. Bake at 350 degrees Fahrenheit for 34-37 minutes til a toothpick comes out clean when inserted in the middle.
Step 4: (See photo 4 above). Set pan on a wire rack to cool 10 minutes. Turn cake out onto a wire rack. Cool completely. Once the cake has cooled and you’re ready to glaze it, make the glaze.
Step 5: (See photo 5 above). Brown the butter (see recipe card below for full instructions on browning butter). Pour butter into a mixing bowl. Cool slightly then whisk in the rest of the ingredients.
Step 6: (See photo 6 above). Pour glaze over the cooled cake. If the glaze is pourable, it should spread on its own. If it’s on the thick side, use an offset spatula to spread it. Top with toasted walnuts, flaky sea salt or leave it as is. Slice and enjoy!
Expert Tips
- Make sure your oven is fully preheated before you mix the batter. The baking soda starts reacting right away, so the cake needs to go in the oven quickly for the best rise.
- Use fresh brown sugar. Even fresh brown sugar can have lumps. Break them up with your fingertips before mixing it in.
- For the smoothest glaze, sift the powdered sugar. If you don’t sift it, just whisk really well to break up any clumps.
Recipe FAQs
Yes! Banana cake works great with olive oil. It keeps the cake moist, tender, and flavorful for days. Stronger olive oils can be a bit bold and take over the banana flavor, so I like to use half extra virgin olive oil and half neutral oil. You could also use all mild or extra-light olive oil for a gentle, fruity note.
It’s delicious unfrosted or I’d recommend a cream cheese frosting such as the exact recipe from my apple and olive oil cake. If you’re in the mood for something chocolatey, try the ganache from my orange cardamom olive oil cake!
Store in an airtight container at room temperature for 1–2 days or refrigerate up to 5 days. For longer storage, freeze the cake unglazed for up to 2 months. Wrap tightly in plastic wrap then store in a freezer-safe bag or container. Thaw completely at room temperature, then add the glaze fresh.
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Banana Olive Oil Cake
Equipment
Ingredients
Banana Olive Oil Cake
- 1¼ cups (300 g) mashed ripe bananas about 3-4 medium bananas, 300 grams
- ⅔ cup (146.67 g) brown sugar light or dark, packed
- 2 large eggs room temperature
- ¼ cup (59.15 ml) extra virgin olive oil
- ¼ cup (59.15 ml) canola oil or vegetable or grapeseed oil
- 2 tablespoons (24 g) sour cream full fat, room temperature, or full fat plain Greek yogurt
- 1 teaspoon vanilla extract
- 1¼ cups (156.25 g) all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Brown Butter Glaze
- ¼ cup (56.75 g) unsalted butter
- 1 cup (120 g) powdered sugar sifted
- 2-3 tablespoons (29.57 ml) milk or heavy cream dairy or plant based
- ½ teaspoon vanilla extract
- 1 pinch salt
- ½ cup (58.5 g) walnuts toasted, chopped, optional for decorating
Instructions
Banana Olive Oil Cake
- Spray an 8 inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit.
- In a medium mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large mixing bowl, mash the ripe banana with the bottom of your whisk. Add the brown sugar, oils, eggs, vanilla and sour cream (if adding) til combined. It's normal if there are still bits of the banana in the batter.
- Use a spatula to stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared pan. Bake 33-37 minutes or until a toothpick comes out clean when inserted in the center of the cake. Place the cake pan on a wire rack. Allow to cool 15 minutes then turn out on a wire rack to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Allow cake to cool completely.
- Once cooled, pour the brown butter glaze over top and enjoy!
Brown Butter Glaze
- Once the cake has cooled completely, make the brown butter glaze.
- Melt the butter in a medium, light-colored saucepan over medium heat. Once melted, stir constantly with a whisk or spatula while it foams and bubbles and deepens in color. Once the butter smells nutty and the bits on the bottom are medium brown, remove from the heat. Immediately pour into a medium heatproof mixing bowl. Scrape in all the browned bits. Allow to cool slightly for about 5 minutes.
- Whisk in the powdered sugar, vanilla and salt. Add the milk 1 tablespoon at a time til smooth and pourable. If the glaze is too thick, add milk 1 teaspoon at a time. It should be as thick as warm caramel or thick honey.
- Immediately pour the glaze over the cooled cake. The glaze should spread over the cake on its own and may drip over the sides. If the glaze is on the thick side, you can use an offset spatula to spread it.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Catherine
Absolutely delicious! I’m not much of a baker nor do I normally leave reviews, but this turned out perfectly. I used a 9 inch (because I didn’t have an 8 inch) and the cook time was still pretty consistent for me.
Natalie Ward
Hi Catherine! Thank you so much. I really appreciate your comment and I’m so happy you enjoyed this recipe!
Catherine
Probably the best cake I’ve made in a long time! I used a 9 inch round cake pan instead (I didn’t have an 8 inch) and it still turned out perfectly. Thank you for this recipe.
Tina
Great recipe but i had to bake mine for an extra 20 minutes. I used an 8″ round push pan so maybe that’s reason but other than the bake time it was easy to prepare and delicious.
Natalie
Thanks so much for trying the recipe and for sharing your feedback, Tina! You’re right that baking times can vary depending on the type of pan and your oven. An 8″ push pan can sometimes require extra time, so it makes sense that yours took longer. I’m so glad to hear it was easy to prepare and delicious!
Rebeca LeBlanc
Moist and delicious! Easy to make!
Natalie
Thanks so much for making this cake, Rebeca! Moist, delicious and easy are exactly what I was aiming for. I’m so glad you enjoyed it!
Ashley
I just made this cake and it’s delicious! I used only olive oil as I do not have anything else. It tasted like banana and the flavor was great. More olive oil recipes please!
Natalie Ward
Hi Ashley, Ahh I’m so happy you made this banana olive oil cake! It’s one of my favorites and I’m so glad you loved it. Thanks for taking the time to comment…more olive oil recipes coming up! 🙂