This Banana Cake Recipe with Oil is simple, moist, and finished with a lightly spiced cinnamon cream cheese frosting. Baked in a single 8-inch square pan, it’s easy to make—no stacking or complicated assembly. Using oil keeps the crumb tender and helps the cake stay moist longer than many butter-based cakes. The cake is egg-free and dairy-free, making it vegan-friendly when you use plant-based cream cheese and butter for the frosting. You can use a variety of neutral oils in the batter; extra virgin olive oil, vegetable, canola, or avocado oil all work well depending on your flavor preference.
Why I like baking cakes with oil
I usually choose oil over butter in cake recipes because oil produces a reliably tender, moist crumb and keeps cakes soft for longer. Oil also requires no preparation—no need to soften or melt it—so it’s ready straight from the pantry.
Another advantage is flexibility: many oils can be used interchangeably. I often bake with extra virgin olive oil for its deeper, fruity flavor, but regular olive oil, avocado oil, canola or vegetable oil are all suitable substitutes depending on what you have on hand. I generally avoid strong-flavored oils like virgin coconut if I don’t want a coconut note in the cake.
Ingredients and substitutions
Below is an overview of key ingredients and suggested swaps. Exact amounts are listed in the recipe card further down.
- Bananas: Use two small or one large very ripe banana with brown spots for the best sweetness and banana flavor.
- Oil: Extra virgin olive oil and vegetable oil have both been tested successfully. Canola or avocado oil are fine alternatives.
- Sugar: Granulated sugar gives a great texture, though cane sugar can be substituted in many recipes.
- Plant milk: Unsweetened, unflavored almond milk is used here, but oat, cashew, or any unsweetened plant milk will work. Use dairy milk if you don’t need the cake to be dairy-free.
- Cream cheese: For a vegan version, use plant-based cream cheese. Many brands mimic the texture of dairy cream cheese well. Regular cream cheese can be used if not dairy-free.
- Butter: Plant-based butter is used in the frosting for a dairy-free cake. If you prefer, use regular butter when dairy isn’t a concern.
How to make a moist banana cake with oil
Here’s a concise overview of the method—complete step-by-step instructions and measurements are in the recipe card below.
Whisk together the flour, cinnamon, baking soda, and salt in a medium bowl. In a separate large bowl, combine sugar, oil, mashed banana, plant milk, and vanilla. Fold the dry ingredients into the wet just until combined. Prepare an 8-inch square pan by greasing it and lining it with parchment paper that overhangs the edges. Pour in the batter, smooth the top, and bake at 350°F (175°C) until a toothpick inserted in the center comes out clean, about 24–26 minutes. Cool on a wire rack before frosting.
How to make dairy-free cinnamon cream cheese frosting
Bring plant-based butter and cream cheese to room temperature—these dairy-free products often soften quickly. If your cream cheese is already soft, you can skip this step.
Beat together the softened cream cheese, plant-based butter, and a pinch of cinnamon on medium-high until light and smooth. Gradually add sifted powdered sugar and beat until the frosting is silky and reaches your desired sweetness and consistency. If it’s too soft, chill for 10–15 minutes to firm it before spreading.
Spread the frosting over the cooled cake and serve.
Storage and freezing tips
Unfrosted, the cake can be stored covered at room temperature for 4–5 days. Once frosted, keep the cake in an airtight container in the refrigerator for up to 5 days.
To freeze unfrosted cake: cool completely, wrap tightly in plastic wrap, and freeze. Thaw at room temperature before frosting. To freeze frosted slices: place individual pieces on a baking sheet, freeze until the frosting firms, then wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.
Banana Cake FAQs
Many neutral oils keep the cake tender and moist. Extra virgin olive oil adds a richer flavor and is a healthy option, while vegetable, canola, or avocado oil are good neutral choices. Avoid strong coconut-flavored oils if you don’t want a coconut note.
A sunken center can result from using a pan that’s too small, underbaking, opening the oven too early, or overmixing the batter. This recipe is designed for an 8-inch square pan; using a smaller pan can cause the cake to collapse.
You can use a 9-inch square pan, though the cake will be slightly shorter and may require a few minutes less baking time.
Measuring ingredients
The recipe card includes US cup measurements for convenience, along with metric weights for greater accuracy. Use a kitchen scale for gram measurements and a liquid measuring cup for milliliters. Smaller amounts are listed in teaspoons and tablespoons.
Key recipe tips
- Overhang the parchment: Leave parchment paper extending over the pan edges so you can lift the cooled cake out easily for slicing.
- Cool completely before frosting: Frosting a warm cake will cause the cream cheese frosting to soften and slide off.
- Sift powdered sugar: Sift if lumpy to achieve a silky frosting texture.
- Firm up soft frosting: If the plant-based frosting is too soft, chill it 10–15 minutes to firm before spreading.
Different frostings to try with banana cake
If you’d like to switch up the topping, chocolate, peanut butter, or vanilla-style frostings pair nicely with banana cake. Choose a frosting that matches your dietary needs and flavor preferences.
More banana cakes and breads
- Spelt Banana Bread
- Walnut Banana Bread with Molasses
- Almond Flour Banana Cake
- Easy and Moist Eggless Banana Cake
- Sour Cream Banana Cake
If you make this recipe, please leave a comment to share how it turned out—I’d love to hear your feedback.
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📖 Recipe
Banana Cake Recipe with Oil
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Ingredients
For the cake:
- 1 ½ cups (190 g) all purpose white flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup (155 g) granulated sugar
- ½ cup (120 ml) extra virgin olive oil (or vegetable oil)
- ½ cup (130 g) mashed ripe banana
- ½ cup (120 ml) unsweetened almond milk
- 1 teaspoon vanilla extract
For the frosting:
- 4 ounces (113 g) plant-based cream cheese, room temperature
- ¼ cup (56 g) plant-based butter, room temperature
- 1 ½ cups (180 g) powdered sugar (plus more if desired)
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square pan and line it with overhanging parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a large bowl, whisk together the sugar, oil, mashed banana, almond milk, and vanilla.
- Add the dry ingredients to the wet and whisk until just combined; do not overmix.
- Pour the batter into the prepared pan and gently tap the bottom on the counter to release air bubbles.
- Bake 24–26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake on a wire rack before frosting.
- To make the frosting, beat the plant-based cream cheese, plant-based butter, and cinnamon on medium-high until smooth. Gradually add powdered sugar until the frosting is creamy and spreadable.
- Spread the frosting over the cooled cake, slice, and serve. Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Notes
- Measure flour and sugar by weight for accuracy or use the spoon-and-level method for dry cup measures.
- Plant-based butters and cream cheeses often soften quickly at room temperature; adjust timing as needed.
- If your powdered sugar is lumpy, sift it before adding to the frosting for a smoother texture.
- Add more powdered sugar to make the frosting thicker and sweeter, if desired.
Nutrition Facts per Serving
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Carbohydrates: 32g
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Protein: 2g
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Fat: 12g
Disclaimer
Nutrition information is an estimate and may vary depending on substitutions, portion sizes, and brands used.
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Comments, questions, and ratings are welcome—share your experience to help others recreate this cake.