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Easy Banana Cake Recipe With Olive Oil

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Banana Cake with Oil [Recipe Video] Easy One Bowl Bake Fresh
Banana Cake with Oil [Recipe Video] Easy One Bowl Bake Fresh from bakefresh.net

Description

Banana cake is one of the most popular desserts out there, and for a good reason. It's soft, moist, and packed with the sweet and fruity flavor of ripe bananas. In this recipe, we're going to make a delicious banana cake with olive oil, which adds a subtle and savory flavor to the dessert. This recipe is perfect for those who are looking for a healthy twist on a classic favorite.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup olive oil
  • 2 eggs
  • 1/2 cup sugar
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 spatula
  • 1 cake pan
  • 1 oven

Method

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, whisk together the mashed bananas, olive oil, eggs, and sugar until well combined.
  3. Add the flour, baking powder, baking soda, salt, and vanilla extract to the bowl, and stir until the batter is smooth and free of lumps.
  4. Pour the batter into a greased cake pan, and smooth it out with a spatula.
  5. Bake the cake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven, and let it cool for 10 minutes.
  7. Run a knife around the edges of the cake pan to loosen the cake, and then turn it out onto a wire rack to cool completely.
  8. Serve the cake sliced, and enjoy!

Notes

  • You can substitute olive oil with any other vegetable oil, such as canola or sunflower oil.
  • You can add chopped nuts, chocolate chips, or dried fruit to the batter for added texture and flavor.
  • The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 210
  • Total fat: 10g
  • Saturated fat: 2g
  • Cholesterol: 35mg
  • Sodium: 130mg
  • Total carbohydrates: 28g
  • Dietary fiber: 1g
  • Sugars: 15g
  • Protein: 3g

Recipes FAQ

  • Can I use whole wheat flour instead of all-purpose flour?

    • Yes, you can use whole wheat flour for a healthier twist on the recipe. However, the cake may turn out denser than if you used all-purpose flour.

  • Can I use brown sugar instead of white sugar?

    • Yes, you can use brown sugar for a richer and more complex flavor. However, the cake may turn out darker and denser than if you used white sugar.

  • Can I freeze the cake?

    • Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, and label it with the date and contents.

Recipe Tips

  • Make sure the bananas are ripe for a sweeter and more intense flavor.
  • Don't overmix the batter, or the cake may turn out tough and dry.
  • Grease the cake pan well to prevent the cake from sticking.
  • Let the cake cool completely before slicing it, or it may crumble and fall apart.
  • You can serve the cake with whipped cream, caramel sauce, or fresh fruit for added sweetness and flavor.

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