This Banana Cake Recipe with Oil is simple to make, reliably moist, and finished with a creamy cinnamon cream cheese frosting. It’s a single-layer cake baked in an 8-inch square pan, so there’s no trimming or stacking to worry about. Using oil in the batter keeps the crumb tender and helps the cake stay soft for days. This version is egg-free and dairy-free, so it works well for vegan diets; the frosting is also made with plant-based butter and cream cheese.
Why I bake cakes with oil
I usually choose oil over butter for quick cakes because oil keeps the crumb more tender and moist for longer. Unlike butter, oil doesn’t need to be softened or melted before you start — it’s ready straight from the pantry. Oil also gives flexibility: you can swap in whatever neutral or mild-flavored oil you have on hand without changing the cake’s texture.
Extra virgin olive oil adds a pleasant, rich note and is my go-to, but regular olive oil, avocado oil, canola, or vegetable oil all work well. Avoid strongly flavored oils, like virgin coconut oil, unless you want that flavor to come through.
Ingredients and substitutions
Below is a concise overview of the main ingredients and suggested swaps. The full recipe with exact amounts appears in the recipe section.
- Bananas – Use two small or one large very ripe banana with brown spots for the best banana flavor and sweetness.
- Oil – Extra virgin olive oil or a neutral vegetable oil both work. Avocado or canola oil are good alternatives.
- Sugar – Granulated sugar gives a clean texture; cane sugar can be used interchangeably in many cases.
- Plant-based milk – Unsweetened almond milk is used here, but oat, cashew, or other unsweetened plant milks are fine. If you don’t need this to be dairy-free, regular milk can be used.
- Cream cheese – For a dairy-free frosting, choose a plant-based cream cheese with a texture similar to conventional cream cheese. Regular cream cheese works if dairy is acceptable.
- Butter – Use a plant-based butter that performs well in baking for a vegan frosting, or use regular butter if preferred.
How to make a moist banana cake with oil
Here’s a quick, step-by-step overview. See the recipe card below for precise measurements and full instructions.
Whisk the dry ingredients (flour, cinnamon, baking soda, salt) in a medium bowl. In another bowl, combine the sugar, oil, mashed banana, plant-based milk and vanilla. Fold the dry ingredients into the wet until just combined. Pour batter into an 8-inch square pan lined with overhanging parchment and bake at 350°F (177°C) for about 24–26 minutes, or until a toothpick comes out clean. Cool completely 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 if needed — many dairy-free spreads soften quickly. In a mixing bowl, beat the cream cheese, butter and a pinch of cinnamon until smooth. Gradually add powdered sugar until the frosting reaches your preferred sweetness and thickness. If the frosting is too soft, chill it for 10–15 minutes to firm up before spreading.
Spread the frosting over the cooled cake and enjoy.
Storage and freezing tips
Unfrosted, the cake keeps covered at room temperature for 4–5 days. Once frosted, store it in an airtight container in the fridge for up to 5 days.
To freeze unfrosted cake, cool it fully, wrap in plastic wrap, and freeze. Thaw at room temperature before frosting. For frosted slices, freeze them individually on a tray until firm, then wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator.
Banana cake FAQs
Any neutral or mild oil will 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 will give a more neutral taste. Avoid oils with strong flavors unless you want that note in the cake.
A common cause is using a pan that is too small for the batter, or the cake being under-baked. Opening the oven door too soon or overmixing the batter can also cause sinking. This recipe is designed for an 8-inch square pan.
You can use a 9-inch square pan, but the cake will be slightly shorter and may require a shorter baking time. Watch for doneness with a toothpick.
Measuring ingredients
This recipe includes US cup measurements for convenience and gram/milliliter measurements for accuracy. Use a kitchen scale for grams and a liquid measuring cup for milliliters. Smaller amounts are listed in teaspoons and tablespoons.
Key recipe tips
- Overhanging parchment: Leave extra parchment so you can lift the cooled cake from the pan easily for slicing and serving.
- Cool completely: Be sure the cake is fully cooled before frosting — a warm cake will cause the frosting to melt and slide off.
- Sift powdered sugar: If powdered sugar is lumpy, sift it first to get a silky-smooth frosting.
- If frosting is soft: Refrigerate the frosting briefly to firm it up before spreading if needed.
Frosting variations
If you prefer a different topping, try chocolate-based or peanut butter frostings, or a simple vanilla frosting. Each pairs nicely with banana and can change the cake’s character while keeping it moist and tender.
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 try this recipe, please share your feedback and any adjustments you made — I love hearing how readers adapt recipes in their kitchens.
📖 Recipe
Banana Cake Recipe with Oil
This cake is easy to make, moist, and topped with a cinnamon cream cheese frosting. Vegan and dairy-free when made with plant-based ingredients.
Prep & cook time
Prep: 20 minutes • Cook: 24–26 minutes • Cooling: 2 hours • Total: ~2 hours 46 minutes
Servings: about 16 pieces
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 (about 1 large)
- ½ cup (120 ml) unsweetened almond milk (or other plant 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 needed
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (177°C). Grease an 8-inch square pan and line it with overhanging parchment paper.
- In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
- In a large bowl, whisk together sugar, oil, mashed banana, milk and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour batter into the prepared pan and gently tap the pan on the counter to release air bubbles.
- Bake 24–26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before frosting.
- To make the frosting, beat the cream cheese, butter and cinnamon until smooth. Gradually add powdered sugar until creamy and spreadable.
- Spread the frosting over the cooled cake, slice and serve. Store covered in the refrigerator up to 5 days.
Notes
- Measure flour and sugar by weight for the most consistent results; spoon and level if using cups.
- Plant-based spreads often soften quickly at room temperature — adjust time accordingly.
- For a thicker, sweeter frosting, add more powdered sugar a little at a time.
- Sift powdered sugar if lumpy to keep your frosting silky smooth.
Nutrition (per serving, estimate)
Calories: 238 kcal | Carbohydrates: 32 g | Protein: 2 g | Fat: 12 g | Sugar: 22 g (values will vary with substitutions)