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.
SHOP THE POST
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!
- 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
- Preheat the oven to 350F and grease and flour an 8” round or square pan.
- In a large bowl whisk together the olive oil, banana, eggs and vanilla.
- Whisk together the whole-wheat flour, all-purpose flour, sugar, baking powder, cinnamon and salt.
- Heat the milk in a microwavable cup until it starts to bubble, around 40 seconds, and stir in the baking soda.
- 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.
- 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.