Chocolate Banana Olive Oil Cake

Desserts & Baking

Chocolate Chunk Olive Oil Banana Cake with Lisianthus Flowers, a vintage fork and a Gingham napkin on a white farmhouse table

Who doesn’t LOVE banana cake?  Our clan is obsessed, and the novelty of a freshly baked loaf of banana bread coming out of the oven never seems to wear out.  I’ve had the same recipe on repeat for over 25 years (there’s a reason, it’s SO GOOD… and yes, I’m that old if you are doing the math lol), and figured it was time to give another version a whirl.

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I’ve been really digging olive oil for baking lately: I think it stems from the 30 or so odd times I made that citrus olive oil cake for the cookbook trying to get it perfect (if you follow me on Instagram stories you’ll know what I’m talking about).  You think I’d be sick of it by now, but nope. One thing that I’ve learned to love are simple recipes, as few steps as possible is 100% my jam (until my laundry learns to fold itself I can’t see this changing anytime soon). This cake requires no fancy equipment, you can almost make it with your eyes closed!

Serves 10-12

 

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 cup mashed ripe banana (3 bananas)
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1/2 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • ½ cup brown sugar or coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons almond, oat or regular milk
  • 1 teaspoon baking soda
  • ¾ cup dark chocolate chunks

 

Directions:

  1. Preheat the oven to 350F and grease and flour an 8” round or square pan.
  2. In a large bowl whisk together the olive oil, banana, eggs and vanilla.
  3. Whisk together the whole-wheat flour, all-purpose flour, sugar, baking powder, cinnamon and salt.
  4. Heat the milk in a microwavable cup until it starts to bubble, around 40 seconds, and stir in the baking soda.
  5. Add the dry ingredients along with the milk mixture to the banana mixture and whisk together until just incorporated. Fold in the chocolate and pour the cake batter into the prepared pan.
  6. Bake until the edges are golden brown and a toothpick or skewer inserted into the centre comes out clean, about 40-45 minutes. Cool completely before serving.

 

Chocolate Chunk Olive Oil Banana Cake with Lisianthus Flowers, a vintage fork and a Gingham napkin on a white farmhouse table

 

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26 Comments on “Chocolate Banana Olive Oil Cake”

  1. Kristen

    This sounds amazing and I am definitely going to try it!! Just one quick question, I don’t have a microwave, so heating a small amount of milk is a bit tricky. Would you say it’s a super important step or would it be okay to skip the heating part? If it’s important, I will definitely find a way! 🙂

    1. Tori Wesszer

      Hi Kristen! For some reason it is an important step so I would just heat it in a small saucepan… you may need to heat a tad bit extra? Would love to hear how it goes!

  2. Jessica

    Can I use whole wheat pastry flour for this? if I can how much should I add in? Thanks 🙂 cant wait to make this

    1. Tori Wesszer

      Hi Jessica! You should be able to substitute it, you will likely need just a bit more of the pastry flour to substitute (3 tablespoons is what I would add).

  3. Kristen

    Tori!! I just had my first bite – it is so good!! saving this recipe forever.
    i did heat the milk (cashew because that’s what i had on hand) and i’m glad i stuck to the recipe. so good!
    thank you!! xo

  4. Ande

    Hello! I’d love to make this cake but one of my sons has an egg allergy. Do you think a flax egg or other egg alternative could work? Thanks!

    1. Tori Wesszer

      Hi Ande, you should be able to use a flax or chia egg, it will make it more dense in theory. I haven’t tried it but will give it a whirl the next time I make it!

  5. Sara

    Made this today for my Mother’s Day Brunch tomorrow. I just had to sneak a piece and it is ah-mazing!! Thank you for the recipe! I will be adding this to my recipe book 🙂

  6. Ali

    I made this cake tonight and I think it’s going to have to be my go to easy cake recipe -it’s so delicious! I used all purpose flour instead of whole wheat and it still worked out perfectly and took no time at all. Love it!

  7. Victoria

    Love how quick and easy these are! My mom was the same, used one recipe for 10 years and now she has switched to this one!! Very moist and so yummy with the cinnamon. I have made it multiple times now since you’ve posted, wonderful.

  8. Lucie Leclerc

    I have finally tried this recipe tonight. I made muffins instead of a cake so I could easily have a yummy snack to bring with me to work. It was very easy to do (which I love) and super moist! Absolutely delicious!!!

  9. lily

    It is in the oven!! can’t wait to taste it! Looks so yummy Thanks so much Tori for all your wonderful recettes! 🙂

  10. Sharon

    I actually made this last night with cup for cup gluten free flour, flax egg substitute and I used 1/4 cup olive oil and 1/4 cup applesauce.
    Turned out amazing

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