This Banana Olive Oil Cake is a moist, tender banana cake finished with a nutty brown butter glaze. The batter comes together quickly by hand—no mixer required—making it an ideal snack cake or simple dessert.
If you enjoy classic banana bread and the subtle fruitiness of olive oil cakes, this recipe brings them together: the comforting sweetness of ripe bananas with a mild olive oil note. The result is a light, fluffy crumb that stays soft for days thanks to the oil base.
This cake was inspired by a pumpkin and olive oil cake recipe and follows the same simple approach: straightforward ingredients, easy steps, and reliably great results. It’s a crowd-pleaser for breakfast, an afternoon treat, or after-dinner dessert.
Why You’ll Love This Recipe
- A smart way to use overripe bananas—perfect when they’re brown and fragrant.
- Olive oil keeps the cake moist and tender for several days.
- The brown butter glaze adds a rich, toasty finish that elevates a simple cake.
- Simple technique—no mixer or specialty tools required.
- Versatile: serve plain, with nuts, or swap the glaze for a cream cheese frosting if you prefer.
Ingredients
- About 1¼ cups (300 g) mashed overripe bananas (roughly 3–4 medium bananas).
- ¼ cup extra virgin olive oil and ¼ cup neutral oil (canola, vegetable, or grapeseed) — a half-and-half blend gives a gentle olive flavor without overpowering the banana.
- 2 large eggs, room temperature.
- ⅔ cup packed brown sugar (dark or light), fresh and lump-free.
- 2 tablespoons full-fat sour cream or full-fat Greek yogurt.
- 1 teaspoon vanilla extract.
- 1¼ cups all-purpose flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- For the glaze: ¼ cup unsalted butter (browned), 1 cup sifted powdered sugar, 2–3 tablespoons milk or cream (dairy or plant-based), ½ teaspoon vanilla, and a pinch of salt.
- Optional: ½ cup toasted chopped walnuts for texture and garnish.
See the recipe card below for exact measurements and full ingredient list.
Substitutions and Variations
- Swap sour cream for full-fat Greek yogurt or buttermilk.
- Use a mild or extra-light olive oil instead of a blend if you want an even gentler olive flavor.
- Top with cinnamon cream cheese frosting or a chocolate ganache instead of the brown butter glaze for a different finish.
How to Make Banana Olive Oil Cake
Quick Video Recap
Step by Step Instructions
Step 1: Preheat the oven to 350°F (175°C). Spray an 8-inch round pan with baking spray, line the bottom with parchment, and spray the parchment. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.
Step 2: In a large bowl, mash the bananas with the end of a whisk. Add brown sugar, both oils, eggs, vanilla, and sour cream; whisk until combined. It’s fine to have small banana pieces in the batter.
Step 3: Fold the dry ingredients into the wet with a spatula until just combined—do not overmix. Pour batter into the prepared pan and bake 33–37 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool the pan on a wire rack 10–15 minutes, then remove the cake and let cool completely on the rack. When the cake is fully cool, prepare the brown butter glaze.
Step 5: To make the glaze, melt butter in a light-colored saucepan over medium heat, stirring constantly. When it foams and the milk solids turn golden brown and smell nutty, remove from heat and transfer the butter (and browned bits) to a heatproof bowl. Let cool a few minutes.
Step 6: Whisk in powdered sugar, vanilla, and salt. Add milk 1 tablespoon at a time until the glaze reaches a smooth, pourable consistency—about the thickness of warm caramel. Pour or spread over the cooled cake and top with toasted walnuts or flaky sea salt if desired. Slice and serve.
Expert Tips
- Preheat the oven fully before mixing the batter; the leavening reacts quickly and the cake should go into a hot oven for the best rise.
- Break up any brown sugar lumps with your fingertips before mixing to ensure even distribution.
- For a silky glaze, sift the powdered sugar first; if you skip sifting, whisk thoroughly to remove lumps.
Recipe FAQs
Yes—olive oil works wonderfully in banana cake. It helps keep the crumb moist and tender. If your olive oil has a strong flavor, blend half extra virgin olive oil with a neutral oil to avoid overpowering the banana.
The cake is tasty unfrosted, but you can use a cinnamon cream cheese frosting or a chocolate ganache for a different finish. The brown butter glaze brings a toasty sweetness if you prefer something simple and rich.
Store the cake 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, freeze, then thaw completely and add the glaze when ready to serve.
More Recipes You’ll Love
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Matcha Roll Cake with Earl Grey Mascarpone Cream
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Banana Olive Oil Cake
Natalie
Pin Recipe
Equipment
- 1 8 inch round pan
- Mixing bowls
Ingredients
Banana Olive Oil Cake
- 1¼ cups (300 g) mashed ripe bananas (about 3–4 medium)
- ⅔ cup (147 g) brown sugar, packed
- 2 large eggs, room temperature
- ¼ cup (59 ml) extra virgin olive oil
- ¼ cup (59 ml) canola or other neutral oil
- 2 tbsp (24 g) sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1¼ cups (156 g) all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Brown Butter Glaze
- ¼ cup (56.75 g) unsalted butter, browned
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp (30 ml) milk or cream, dairy or plant-based
- ½ tsp vanilla extract
- Pinch of salt
- ½ cup (58.5 g) toasted chopped walnuts, optional
Instructions
Banana Olive Oil Cake
- Spray an 8-inch round cake pan and line the bottom with parchment. Preheat oven to 350°F (175°C).
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a medium bowl; set aside.
- In a large bowl, mash bananas. Add brown sugar, oils, eggs, vanilla, and sour cream; mix until combined.
- Fold the dry ingredients into the wet until just combined. Do not overmix.
- Pour batter into the prepared pan and bake 33–37 minutes, until a toothpick comes out clean. Cool 15 minutes in the pan, then remove and cool completely on a rack.
- When cool, pour the brown butter glaze over the cake and serve.
Brown Butter Glaze
- Melt butter in a light-colored saucepan over medium heat. Stir constantly as it foams and turns golden brown and nutty. Remove from heat and transfer to a bowl, scraping in the browned bits. Let cool about 5 minutes.
- Whisk in powdered sugar, vanilla, and salt. Add milk 1 tbsp at a time until smooth and pourable. If too thick, add milk 1 tsp at a time.
- Pour glaze over the cooled cake so it spreads and drips slightly; use an offset spatula if needed. Top with toasted walnuts if desired.
Notes
Oils: A mix of extra virgin olive oil and a neutral oil keeps the cake moist with a balanced flavor.
Walnuts (optional): Toast nuts in a dry skillet over medium heat 4–5 minutes until fragrant, then chop and sprinkle over the glaze or fold into the batter.
Storage: Store in an airtight container at room temperature 1–2 days or refrigerate up to 5 days. Freeze unglazed for up to 2 months; add glaze after thawing.
Nutrition: Nutritional values are estimates only.
Nutrition
Calories: 374kcal
Please note that nutritional values are estimates generated by an online calculator.
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