Banana Cake With Oil

What to do with the old bananas? Why not throw them into a freezer until you’ve enough time and energy to bake banana bread?

Recently, rather than making bread with bananas, I’ve been creating this delicious banana dessert instead of making bread! It’s delicious, moist, and suitable for serving a large crowd or treating yourself to your morning cup of coffee.

I am convinced that it is the most delicious cake you can bake at home in the privacy of your own home.

This recipe for the banana cake is an easy, one-bowl cake made from the most essential ingredients you likely have in your pantry. The only thing that you require is bananas. The riper, the more flavorful.

Banana cakes are at least 50 percent of why I always have bananas on my counter. It is the easiest and most delicious cake you can create. The recipe I’m about to give you is a very forgiving recipe which means that even when you do make an error, don’t worry; it will be easy to rectify it!

I cannot recommend this recipe in a way that I can’t get enough. It’s true: it’s a single-bowl cake, it makes use of soft bananas, it can provide a large amount of food, and it’s pretty too!

It is possible to bake the cake with various additions, like chopped nuts for a crunchy taste, fresh blueberries to give more fruity flavors, and chocolate chips for the ultimate version of the cake.

You don’t want to skip this cake! Without further delay, we’ll get started!

How to Construct A Banana Cake With Oil

Step 1

Preheat the oven to 375 Fahrenheit.

Line the 9-inch springform pan with baking paper, then coat the pan with grease.

Put the bananas in a bowl, then mash with a fork.

Step 2

Add the eggs, oil, and sugar. Whisk until smooth.

Step 3

Mix in the flour and baking powder. Stir until smooth.

Place the batter in your springform pan, and bake for 45 minutes or until the toothpick that is inserted comes out clear.

Step 4

Cool the cake before removing it from the springform.

Slice and serve it with blueberries, whipped cream, banana slices, or any other topping you like.

Banana Cake Filled With Oil

The banana-cake recipe is one of the easiest and most delicious one-bowl desserts to prepare!


  • 3 ripe bananas
  • 2 eggs
  • 1 cup of vegetable oil
  • 3/4 cup sugar
  • 1 1/2 cup all-purpose flour
  • 2 1 tsp baking powder
  • Fresh Blueberries and slices of banana to serve


  1. Bake at 375F until ready.
  2. Line a 9-inch springform pan with baking parchment and coat the pan with grease.
  3. Put the bananas in a bowl and then smash with a fork.
  4. Add egg yolks, the oil, and sugar. Whisk until smooth.
  5. Sift flour into a bowl and add baking powder. Stir until smooth.
  6. Place the batter in your springform pan, and bake for 45 minutes or until the toothpick inserted into the pan is clear.
  7. Cool the cake before taking it from the springform.
  8. Slice and serve with blueberries, whipped cream, or banana slices.


Using as many as 4 to 5 bananas for this recipe is possible if you’d like to enhance your banana’s flavor.

What Bananas Should I Choose?

The only requirement for this recipe is to use the bananas’ ripeness. The skin of the banana starts to show signs of freckles, and the fruit becomes soft; it’s time for banana cake!

It is possible to use bananas with spots or let them ripen further to the point that their skins have turned yellow and their fruit is falling into pieces when you cut it (when they’re soft and delicious).

This will ensure that the banana cake will have that rich, banana-yet-strong flavor. It’s also a great method to use the bananas you have that taste tasty but are becoming less appealing.

Fork or Hand Mash The Bananas?

That’s the real question. I like hand-mashed bananas because it means you’ll still have some pieces left.

When smashing the bananas using a fork, it is impossible to mash the bananas completely which is why this is my personal favorite.

If you make them pureed using the help of an Immersion blender or food processor and you’ll have an even banana mash with no chunks. This is dependent on you, however. There is no right or wrong way to do it.

A Simple and Reliable Recipe

As stated, it is an accommodating recipe. If you make a mistake regarding creating a batter that is too dense and/or thin, you can correct it using more flour or even mashed banana.

Additionally, this recipe can accommodate a variety of substitutes – you can substitute whole grain flour in place of the plain one and brown sugar instead of white sugar or reduce the number of eggs.

I’ve never tried this recipe without eggs. However, if you decide, please let me know what you think!

The point is to say that it’s possible to bake bread even with a shortage of some ingredients. The only exception is the rising agent, which you’ll need it! The other ingredients are simple to experiment with; you could even add chopped walnuts or other favorite nuts to add some texture.

Fork Vs. Mixer

As stated, I like my banana bread with a few chunks of meat inside. But that’s not what I’m discussing about…this recipe is advertised as a quick and easy recipe. Consequently, whether you cook it in the form of a batter bowl with a fork or the stand mixer is entirely your decision.

Good old spoons and a bowl are all I require. Additionally, I love having direct contact with ingredients. It feels so traditional, just as Grandma used to use it!

How Do You Get to Better Banana Cake?

The most reliable indicator of the quality of cakes made of bananas is the number of bananas. The higher the number of bananas, the more delicious.

A cake that is loaded with bananas provides natural sweetness and makes the cake extremely fluffy. However, this doesn’t mean you have to do it too much; adding up to 5 or 4 fruit pieces to your dessert is totally acceptable!

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