The Best MOIST Banana Cake with Oil
This Banana Cake recipe is made with oil (no butter needed!) and a great way to use those spotted bananas! With these easy step-by-step instructions, you'll bake an incredibly moist and indulgently sweet banana cake from scratch. Finished with a luscious layer of whipped cream cheese frosting, ( a reader favorite!) this cake is one you'll come back to over and over!
Ingredients
- 1 cup (225 g) banana , ripe, mashed, About 2 medium-large or 3 small bananas
- 3 (3) large eggs
- 1 cup (218 g) vegetable oil
- 2 tsp (2 tsp) vanilla extract
- 1 1/2 cups (300 g) granulated sugar
- 2 cups (240 g) all purpose flour
- 1 tsp (1 tsp) baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) kosher salt
- 1 batch (1 batch) Cream Cheese Frosting
Instructions
- Preheat the oven to 350 F and generously grease a 9x13” pan with baking spray. You can make this recipe by hand or by using a hand or stand mixer on medium speed.
- In a large bowl mash the 1 cup bananas. It's ok if there are little lumps. Add the 3 eggs, 1 cup vegetable oil, and 2 teaspoons vanilla extract and stir to combine. Add the 1 1/2 cups of sugar to combine.
- In another bowl or over a large piece of parchment paper combine the 2 cups of flour, 1 teaspoon baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Add the mixture to the bowl and mix lightly until combined.
- Pour the batter into the pan and bake for 30-35 minutes. The cake is done when the edges start to pull away from the sides and the top feels firm when touched.
- Allow cake to cool at least 10 minutes in the pan and then invert into a wired rack to cool completely before frosting.
- Frost with my homemade whipped cream cheese frosting and enjoy!
Notes
You can also frost this with classic cream cheese frosting!
Storing instructions
Storing: Unfrosted banana cake is best kept in a covered container or wrapped tightly in plastic at room temperature for 3-4 days. If your cake is decorated with cream cheese frosting, it's best kept covered in the fridge. Freezing: If you plan to freeze your cake, let it cool to room temperature, then wrap the whole cake or individual slices in plastic wrap and keep frozen for up to 3 months. Thaw at room temperature, then layer on the cream cheese frostingServing: 1piece, Calories: 310kcal, Carbohydrates: 36g, Protein: 3g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 156mg, Potassium: 62mg, Fiber: 1g, Sugar: 22g, Vitamin A: 52IU, Vitamin C: 0.4mg, Calcium: 24mg, Iron: 1mg
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