This easy one bowl moist banana cake recipe with oil is quick and delicious. Light and airy vanilla cake loaded with ripe bananas topped with a creamy vanilla buttercream. This recipe is made with oil not butter meaning it can be made in one bowl with no mixer needed. This cake is very similar to classic banana bread, everyone will love it!
Highlights of this recipe:
- Light and airy texture: this cake has a spongy texture and tender crumb, it is not dense at all like some cakes can be. The bananas add the perfect amount of moisture and sweetness.
- No chill time: luckily this cake takes no chill time so you can pop it in the oven right away!
- Perfect for gatherings: this recipe makes one 8×8 pan, making this perfect to take with you to potlucks or a weekend brunch. Easily transfer the cake in the baking dish.
- No mixer needed: this cake recipe is made with an oil base so you do not need to use a hand mixer or stand mixer to cream butter. This batter can be made in a large mixing bowl. You may need a mixer if making homemade buttercream.
- Simple ingredients: this banana cake is made with mostly pantry ingredients you already have on hand like all-purpose flour, granulated sugar, salt, baking soda, and baking powder. Oil, eggs, and vanilla are also common ingredients. Make sure you have ripe bananas on hand for this recipe!
This is one of the moistest cake recipes, perfect for special occasions or as a fun weekend bake! Similar to a quick bread this cake has moist crumbs and the center of the cake is light, not dense! You could also use olive oil and make this into a banana olive oil cake!
Ingredient List & Ingredients Notes:
This banana cake uses simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Oil: vegetable oil, canola oil, or soybean oil will work in this recipe. Olive oil will also work, it will just give a more pungent olive oil flavor.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the batter differently and change how the cake bakes and rises.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Pure vanilla extract: use homemade or store-bought vanilla extract. Almond extract could also be added for almond flavor.
- Baking powder: make sure your baking powder is fresh and not expired, after a couple months it will start to lose it’s potency.
- Baking soda: make sure your baking soda is fresh and not expired, after a couple months it will start to lose it’s potency.
- Milk: skim milk, whole milk, 2% milk, heavy cream, or non-dairy milks will all work here.
- Ripe bananas: fresh or frozen ripe bananas can be used here. If using frozen bananas, removed as much moisture as possible before adding them into the batter.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Cinnamon: ground cinnamon can be added for a hint of spice if desired, it is optional.
- Butter: unsalted butter should be softened at room temperature before using it for the buttercream.
- Powdered sugar: I wouldn’t substitute anything here, you need powdered sugar to make a light and fluffy buttercream.
How to make the Easy Banana Cake
Let’s talk a little about how to make this easy cake oil based banana cake (The printable instructions are in the recipe card below.)
Quick overview:
- Combine eggs, oil, sugar, and vanilla.
- Mix in milk and mashed bananas.
- Add in dry ingredients, mix until combined.
- Transfer to a greased baking pan and bake until set.
- Whip up buttercream.
- Let cake cool completely and frost, enjoy!
- Preheat oven to 350 degrees F. In a large mixing bowl combine sugar, oil, eggs, and vanilla. Gently mix in milk.
- Add in ripe bananas, mash well to incorporate.
3. Add dry ingredients into the wet ingredients, mix to combine.
4. Grease and line an 8×8 baking pan with cooking spray and parchment paper (this makes it easier to lift the cake out). Transfer the batter into the prepared pan.
5. Bake at 350 for 28-30 minutes or until a toothpick comes out clean. Allow cake to cool completely on a wire rack before frosting.
6. Whip up your vanilla buttercream (or use store-bought frosting), once the cake is cooled spread frosting over the top. Slice and enjoy!
More Delicious Desserts
- Easy Coffee Cake Banana Bread – easy banana bread layered with crunchy cinnamon streusel.
- Egg Nog Coffee Cake with Brown Sugar Crumble – a fun seasonal dessert!
- Cinnamon Snacking Cake with Maple Frosting – another quick cake with easy maple buttercream.
- Chocolate Loaf Cake with Cream Cheese Frosting – one-bowl chocolate cake in a loaf pan.
- Chocolate Snacking Cake with Peanut Butter Buttercream – classic chocolate cake.
Allow the cake to cool completely before topping with frosting! Leftover buttercream can be stored in the fridge for up to a week. Top this frosted banana cake with shredded coconut, banana chips, or chocolate chips!
Try all of my Cake and Cupcake Recipes or find something fun in my Dessert Recipes section!
Tools I used for this easy oil based banana cake with vanilla frosting recipe:
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent. Use your stand mixer to whip up perfect buttercream to top your banana cake with!
- USA Pan 8×8 Square Pan – another USA Pan product I love! The corners of my bars and cakes never stick and I love the squared of edges this pan creates.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
Recipe FAQs:
What is the difference between banana bread and banana cake?
Banana bread is firmer and more dense, great for slicing. Banana cake is lighter and more airy, banana bread is typically butter based while this banana cake is oil based.
What can I add to make my cake moist?
Adding bananas to this cake ensures it stays light and moist, while still staying airy and not too dense. The bananas not only add moisture but add a nice sweetness.
Easy One Bowl Moist Banana Cake Recipe with Oil
Equipment
- 8"x8" pan
Ingredients
For the Cake:
- 1 1/4 cup All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Ground cinnamon, optional
- 1/4 tsp Salt
- 1/2 cup Canola oil or vegetable oil
- 1 cup Granulated sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 1/4 cup Milk, can substitute a non-dairy milk like Almond milk
- 2 large Ripe bananas, mashed
For the Vanilla Buttercream:
- 1/2 cup Unsalted butter, softened
- 3-4 cups Powdered sugar, sifted
- 1 tbsp Vanilla extract
- 4 tbsp Heavy cream
Instructions
For the Cake:
- Preheat oven to 350 degrees F. Grease and line a 8"x8" baking pan, set aside.
- In a large mixing bowl whisk together the oil, sugar, eggs and vanilla extract until smooth. Gently whisk in the milk. Fold in the mashed banana.
- Add in the flour, baking powder baking soda, salt, and cinnamon if desired. Mix until smooth. Transfer the batter into the prepared baking pan.
- Bake in a preheated oven for 28-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
For the Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 4-5 minutes.
- Add about half of the powdered sugar, beat on low until fully incorporated. Add in the remaining powdered sugar, and vanilla extract. Beat on low speed again just until the powdered sugar is incorporated.
- Add in the heavy cream and mix on low again until smooth. Spread the buttercream over the cooled banana cake.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
The pic of the dry ingredients looks like theres cinnamon or something reddish on top but i dont see that in the recipe.
Hi Carol, you’re right – I did sprinkle some cinnamon into my dry ingredients. It is optional, if you would like to add cinnamon I would add a 1/2 tsp. Thanks!
I made the cake without the cinamon
I made the cake without the cinnamon and its delicious. I love that its a one bowl recipe too. Easy peasy. Thanks for sharing. Saved to my cake board and will make again.
Thank you for sharing, so glad you enjoyed!