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.


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



  • 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



  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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40 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

  11. Sarah

    Hi Tori! Saw your IG story about banana breads yesterday & I want to try this recipe in muffin form (I’ve made it before in a loaf pan & it was DELISH). How long would you suggest cooking as muffins?

    1. Tori Wesszer

      Sorry for the delay Sarah! I would bake them for around 20 minutes depending on your oven – best to go by the visual signs of done-ness like lightly browned and a toothpick inserted in the centre comes out clean.

  12. Julie

    Hi Tori – I was debating trying an olive oil cake or banana bread last weekend when I came across this recipe. Loved it! This one will definitely be on the “favorites” rotation. A perfect brunch desert! Thanks for sharing!

  13. Nartila

    Hi Tori,

    Thanks for this recipe. I have been on an elimination diet for my lil one’s milk allergy and I have been looking for dairy substitutes.

    Where can I by oats’ milk? I have never seen it on regular groceries!

    Thanks 🙏

    1. Tori Wesszer

      Hi Nartila, I’m so happy that this will work for you! Oat milk is found at nearly any grocery store with the other plant based milks – Earth’s Own makes a delicious one!

  14. Melissa

    Just baked this and it’s cooling on my counter. Can’t wait to dig in! Do you have nutritional information per slice? 😍

  15. Janna H

    If I was to use this recipe to cooks loaves instead, perhaps two? How long would be best to bake for?

  16. Melissa

    Just a note to say our family has now made this bread/cake, like, five times in two months. Found it one day on vacation when we had limited ingredients, and it’s the best banana bread recipe I’ve found to date. My 3-year-old has even asked that it be his birthday cake. So, thanks!!

    1. Tori

      Thanks for taking the time to share Melissa that is so amazing!! It’s a staple recipe in our house and happy to hear it is in yours as well!

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