Banana Olive Oil Cake
Banana Olive Oil Cake is a moist, fluffy banana cake with a brown butter glaze. The recipe's easy to make without a mixer.
Servings: 10 servings
Calories: 374kcal
Equipment
Ingredients
Banana Olive Oil Cake
- 1¼ cups mashed ripe bananas about 3-4 medium bananas, 300 grams
- ⅔ cup brown sugar light or dark, packed
- 2 large eggs room temperature
- ¼ cup extra virgin olive oil
- ¼ cup canola oil or vegetable or grapeseed oil
- 2 tablespoons sour cream full fat, room temperature, or full fat plain Greek yogurt
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Brown Butter Glaze
- ¼ cup unsalted butter
- 1 cup powdered sugar sifted
- 2-3 tablespoons milk or heavy cream dairy or plant based
- ½ teaspoon vanilla extract
- 1 pinch salt
- ½ cup 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
Bananas: Use overripe bananas. You’ll need 1 and 1/4 cups (300 g) mashed banana. That is about 3-4 medium bananas.
Oils: Use ¼ cup good quality extra virgin olive oil and ¼ cup neutral oil. This keeps the cake moist with a light flavor that’s not overpowering.
Walnuts (optional): For some crunch and extra flavor, top the glaze with chopped walnuts. Toast in a dry skillet over medium heat. Stir often til lightly browned and fragrant, 4-5 minutes. Remove from heat. Add them as is or chop them. Sprinkle over the cake immediately after glazing. Alternatively, you could stir in 1/2 cup toasted chopped walnuts to the cake batter.
Brown sugar: Use fresh light or dark brown sugar. Even fresh brown sugar can have lumps. Break them up with your fingertips before mixing it in.
Sour cream: Full fat, room temperature sour cream or use Greek yogurt as a substitute.
Brown butter glaze: Instead of a brown butter glaze, top the cake with this recipe for cinnamon cream cheese frosting used in my apple and olive oil cake. This cake is also delicious unfrosted or I'd recommend the chocolate ganache recipe from my orange cardamom olive oil cake!
Storage: Store at room temperature in an airtight container 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.
Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1slice | Calories: 374kcal | Carbohydrates: 44g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 313mg | Potassium: 152mg | Fiber: 1g | Sugar: 29g | Vitamin A: 223IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
