This Chocolate Banana Olive Oil Cake is perfectly moist and tastes super decadent, but is higher in fibre and lower in sugar than other cakes.
Who doesn’t LOVE banana cake? Our clan is obsessed, and the novelty of a freshly baked loaf of banana bread coming out of the oven never seems to wear out. I’ve had the same recipe on repeat for over 25 years (there’s a reason, it’s SO GOOD… and yes, I’m that old if you are doing the math lol), and figured it was time to give another version a whirl.
Olive Oil Cake
You think I’d be sick of it by now, but nope. One thing that I’ve learned to love are simple recipes, as few steps as possible is 100% my jam (until my laundry learns to fold itself I can’t see this changing anytime soon). This cake requires no fancy equipment, you can almost make it with your eyes closed!
Using olive oil adds moisture and cuts down on saturated fat in your baking! I’ve been really digging olive oil for baking lately: I think it stems from the 30 or so odd times I made that citrus olive oil cake for the cookbook trying to get it perfect (if you follow me on Instagram stories you’ll know what I’m talking about).
Make Cake into Muffins
If you want to make these into muffins (I do this all the time), simply adjust the bake time to 18-20 minutes. Should you wish to make them gluten free simply substitute 1:1 gluten free flour (like Bob’s Red Mill or President’s Choice, both good brands that I love using) for the all purpose and whole wheat flour. Lastly, if you want to make them with ALL whole wheat flour go for it!
I still have to test them with a vegan option, but it’s on my radar!!
If you give this recipe a try, let me know how you liked it in the comments! I would love to hear.
xo
Tori
Chocolate Banana Olive Oil Cake
Chocolate Banana Olive Oil Cake
This moist and delicious cake tastes super decadent but is higher in fibre and lower in sugar than other cakes. Adjust the bake time to 18-20 minutes for muffins.
Ingredients
- ½ cup extra virgin olive oil or canola oil
- 1 cup mashed ripe banana 3 bananas
- 2 eggs beaten
- 1 teaspoon vanilla
- 1/2 cup whole-wheat flour*
- 3/4 cup all-purpose flour*
- ½ cup brown sugar or coconut sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons milk almond, oat or regular milk
- 1 teaspoon baking soda
- ¾ cup dark chocolate chunks
Instructions
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Preheat the oven to 350F and grease and flour an 8” round or square pan.
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In a large bowl whisk together the olive oil, banana, eggs and vanilla.
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Whisk together the whole-wheat flour, all-purpose flour, sugar, baking powder, cinnamon and salt.
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Heat the milk in a microwavable cup until it starts to bubble, around 40 seconds, and stir in the baking soda.
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Add the dry ingredients along with the milk mixture to the banana mixture and whisk together until just incorporated. Fold in the chocolate and pour the cake batter into the prepared pan.
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Bake until the edges are golden brown and a toothpick or skewer inserted into the centre comes out clean, about 40-45 minutes**. Cool completely before serving.
Recipe Notes
* sub 1 1/4 cups 1:1 gluten free flour for the whole wheat and all purpose flour to make them gluten free and use gluten free chocolate chips
**Adjust the bake time to 18-20 minutes for muffins.
This sounds amazing and I am definitely going to try it!! Just one quick question, I don’t have a microwave, so heating a small amount of milk is a bit tricky. Would you say it’s a super important step or would it be okay to skip the heating part? If it’s important, I will definitely find a way! 🙂
Hi Kristen! For some reason it is an important step so I would just heat it in a small saucepan… you may need to heat a tad bit extra? Would love to hear how it goes!
I made it exactly as directed, and it was delicious!! I think I could have reduced the sugar even further as it was very sweet with the ripe bananas and chocolate chips. I used Ghirardelli 65% dark chocolate chips because that is what I had. Thanks for sharing your recipe.
I am so happy you enjoyed this recipe! Thanks for taking the time to rate it too, it means a lot to me! xx
Can I use whole wheat pastry flour for this? if I can how much should I add in? Thanks 🙂 cant wait to make this
Hi Jessica! You should be able to substitute it, you will likely need just a bit more of the pastry flour to substitute (3 tablespoons is what I would add).
Tori!! I just had my first bite – it is so good!! saving this recipe forever.
i did heat the milk (cashew because that’s what i had on hand) and i’m glad i stuck to the recipe. so good!
thank you!! xo
Hi Kristen! Amazing!!! Thank you for the review I appreciate it!!! xo
Hi Tori,
This looks soo good,but do you think gluten free flour could be substituted?
Thanks 🙂
Hi Melissa! You should be able to use a 1:1 gluten free flour blend though I haven’t tried it. Would love to hear if you do give it a whirl!
Hey Tori
Really wanting try this recipe. Would I have to adjust the flour amount if I don’t have whole wheat flour.
Hello! I’d love to make this cake but one of my sons has an egg allergy. Do you think a flax egg or other egg alternative could work? Thanks!
Hi Ande, you should be able to use a flax or chia egg, it will make it more dense in theory. I haven’t tried it but will give it a whirl the next time I make it!
Tori, the cake was amazing! I love olive oil cakes. Thanks for sharing. xo
Fabulous thanks Agathe!!!xo
Made this today for my Mother’s Day Brunch tomorrow. I just had to sneak a piece and it is ah-mazing!! Thank you for the recipe! I will be adding this to my recipe book 🙂
Amazing thanks Sara! I appreciate you taking the time to comment! Tori
I made this cake tonight and I think it’s going to have to be my go to easy cake recipe -it’s so delicious! I used all purpose flour instead of whole wheat and it still worked out perfectly and took no time at all. Love it!
Fabulous thanks Ali!!! Love the feedback!
Love how quick and easy these are! My mom was the same, used one recipe for 10 years and now she has switched to this one!! Very moist and so yummy with the cinnamon. I have made it multiple times now since you’ve posted, wonderful.
Oh my gosh that’s the best compliment ever! Thank you I’m so happy you like it!!
I have finally tried this recipe tonight. I made muffins instead of a cake so I could easily have a yummy snack to bring with me to work. It was very easy to do (which I love) and super moist! Absolutely delicious!!!
Awesome thanks Lucie!!!!
It is in the oven!! can’t wait to taste it! Looks so yummy Thanks so much Tori for all your wonderful recettes! 🙂
I hope you liked it!!! Thanks for giving it a whirl!
I actually made this last night with cup for cup gluten free flour, flax egg substitute and I used 1/4 cup olive oil and 1/4 cup applesauce.
Turned out amazing
Thanks for the feedback Sharon that’s awesome! Love the adaptations!!!
Tori
Trying this with coconut oil & ap flour. In the oven now & I can’t wait!
Would love to hear how it goes!!! Thanks Alison! Tori
Hi Tori! Saw your IG story about banana breads yesterday & I want to try this recipe in muffin form (I’ve made it before in a loaf pan & it was DELISH). How long would you suggest cooking as muffins?
Sorry for the delay Sarah! I would bake them for around 20 minutes depending on your oven – best to go by the visual signs of done-ness like lightly browned and a toothpick inserted in the centre comes out clean.
Hi Tori – I was debating trying an olive oil cake or banana bread last weekend when I came across this recipe. Loved it! This one will definitely be on the “favorites” rotation. A perfect brunch desert! Thanks for sharing!
Thank you Julie that’s fabulous!
Hi Tori,
Thanks for this recipe. I have been on an elimination diet for my lil one’s milk allergy and I have been looking for dairy substitutes.
Where can I by oats’ milk? I have never seen it on regular groceries!
Thanks 🙏
Hi Nartila, I’m so happy that this will work for you! Oat milk is found at nearly any grocery store with the other plant based milks – Earth’s Own makes a delicious one!
Hi Tori! Would I be able to put in 4 bananas instead of 3? If so, are there any other changes that need to be made?
Just baked this and it’s cooling on my counter. Can’t wait to dig in! Do you have nutritional information per slice? 😍
Hi Melissa! Sorry I don’t have that information at this time but we can add it to the list to calculate:). Hope you loved it!
If I was to use this recipe to cooks loaves instead, perhaps two? How long would be best to bake for?
Hi Janna it’s hard for me to say to be honest as I haven’t tried. I typically bake my loaves for around 35-40 minutes.
Can I make this in a springform pan to remove the sides and display?
Yes that should work! I would just make sure your pan is the right size for the amount of mixture!
Just a note to say our family has now made this bread/cake, like, five times in two months. Found it one day on vacation when we had limited ingredients, and it’s the best banana bread recipe I’ve found to date. My 3-year-old has even asked that it be his birthday cake. So, thanks!!
Thanks for taking the time to share Melissa that is so amazing!! It’s a staple recipe in our house and happy to hear it is in yours as well!
hi Tori, can you substitute the flour in your Chocolate Chunk Olive Oil Banana Cake to make it gluten free (ex. Almond flour)?
Hi Ann you could sub 1:1 gluten free flour
Just made these as muffins after I saw your little man helping you in the kitchen yesterday. They are SO amazing. Made them while my kiddos napped and they ran down the stairs to the yummy smell and devoured 2 muffins each! Thanks for a great recipe!
As muffins I cooked for 15min and they were perfect and moist and fluffy!
Also just got your cookbook in the mail. Trying to decide what recipe to make first from it!
That is so sweet Brittany thank you! I’m so glad your kids loved them as much as mine do!! I can’t wait to see what you make with the cookbook
Should the brown sugar be golden or dark? Thank you!
Hi Cathy, I always use the Roger’s Best Brown which is somewhere in the middle, but either golden or dark will work.
I tried this as it had whole grain flour, olive oil and less sugar. My toddler helped me make it and he like it so much he even wanted to lick the bowl (I know, raw eggs, lol). They turned out awesome! This is a keeper.
Hey Tori!
Love this recipe! I just made the muffin version, but skipped over the intro where you recommend a shorter bake time.. I’d suggest you include that timing as an alternative in the recipe, for those of us who missed the first bit lol
Thanks for continuing to make amazing recipes!
Thanks for the feedback Nicole! I’ll add that note in the recipe as well.
Can I use all purpose flour instead of whole wheat flour? I don’t want to buy a whole bag for such a small amount 😬
yes that should be ok!
Just made this recipe as muffins… yummiest, fluffiest muffins I’ve ever made! So delicious! Thank you!
Amazing so glad you liked them Janelle!
I made these as muffins for the family yesterday, they’re already half gone. Super moist and delicious, will make again and again. Thank you for the recipe!
so glad to hear!!! They don’t last long in our household either haha
Hi Tori!
I’m just about to make this recipe (I’m mighty excited it looks amazing), I have both baking 1:1 gf and normal flour, what would you recommend for the best taste?
This is the best recipe! Love love loved it. Thanks for sharing 💜
amazing so glad you enjoyed Julia!
Just made this tonight because I was in the mood to bake but didn’t want a bunch of steps or a huge mess and I was definitely not disappointed!! I made muffins and they were moist and flavorful and delicious! My boyfriend can’t stop eating, and neither can I. Definitely going to be making this recipe again.
Amazing so glad you enjoyed Olivia, it’s a staple in our house and happy to hear it’s now one in yours too! Thanks for taking the time to leave a review, it truly means a lot to us!
These are great! I like to make mini muffins every week for my kids to have as snacks. This recipe made 32 mini muffins and I baked at 350 for 12 minutes. The olive oil makes them so moist and they are not too sweet. I will be saving this recipe for sure!
So glad you like them Jaclyn! Thanks for taking the time to leave a review!
I used this recipe to make a bunny cake for Easter this past weekend and it might be the best cake I’ve ever had. So moist and not too sweet. To shape the round cake into a bunny I made peanut butter frosting to glue the halves together and attach a little muffin for the bunny’s head. The peanut butter frosting was the perfect compliment to this recipe! Will definitely make this cake again and again. Thanks so much, Tori!
Thanks Tori!! I’ve been making the same banana bread recipe for almost 15 years and I’m making at least 2 per week (thanks COVID) and needed to switch things up!! My hubby and teens have devoured half already. I’ll be making this again! Thanks so much 🙂
Aw thanks Jennifer I’m so happy you have found a new recipe to add to your favourites! Warmest wishes, Tori
Just made these as muffins and they were delish!
So glad you liked them Carolyn!
We have made this cake twice during the quarantine and I keep getting requests to make it again. I highly recommend this recipe. It’s not too sweet or heavy.
So glad you enjoy it Janet! Thanks for taking the time to leave a review!
Wow! I made these into muffins today with 1:1 gf flour and subbed eggs for flax eggs and they were amazing! Moist, fluffy and not too sweet. Definitely staying in my rotation.
So glad you enjoyed them Alexa! Thank you so much for taking the time to leave a comment!
Hello Tori! I used gluten free flour (King Arthur brand), coconut sugar, and oatmilk as the substitutes. Decided to do the muffins and they came out super good! Thank you for sharing this recipe – so easy and delicious!
I just made these (as muffins) for the second time in the past couple of months and they are wonderful! I used more WW than AP flour and a bit less sugar than called for – delicious! Thanks Tori 🙂
Absolutely love this recipe! Have made it so many times and it always tastes amazing. We love adding chopped walnuts or pecans in addition to the chocolate chips. Thanks!
We LOVE this recipe and make it on a regular basis. My kids have been clear – they wish our bananas would “brown faster” because they know if that happens, this cake will await them on the counter. I use GF flour (Bob’s Red Mill) and I’ve also replaced the chocolate chips with blueberries.
Hi Melanie! I am so grateful you took the time to review this cake recipe! I am also thrilled to hear you love it and eat it regularly. Your kids sound like my boys. Happy baking! Tori
Hi Tori!
Can I use 4 bananas instead of 3? If so, what changes need to be made? Thanks 🙂
Fantastic healthy treat! I used oat flour instead of AP to up the nutritional value. Even my grown man child who LOVES sweets has taken on his lunch twice this week, huge win :))
Hi Erin! Thanks so much for reviewing this recipe, I really appreciate. Im thrilled it was a win! Tori
This was a hit! Used an angel food cake pan bc I need to buy a round one. 👍🏻
Jackson loved mashing the bananas and of course cracked both eggs (if Max can do it, so can he!)
We might try walnuts next time. 😁
This probably won’t last the weekend!
Thanks!
Absolutely delicious! I subbed dairy free chocolate chips and made them into muffins. My hubby that *loves* banana bread devoured them!
So good! It turned out great with chia eggs. I learned recently to let chia or flax eggs sit for a long time (a few hours or overnight) and that seems to make a difference. I would never guess it was vegan. Thank you for the recipe!
That’s so good to know, thank you Jamie! Glad you enjoyed it!
I just made this for the first time today and totally forgot the sugar – never realized until after my whole family ate a piece for dessert -no one noticed! It was perfect even without the sugar ( I’m sure the chocolate chips helped a bit 😉)
Pam that’s awesome! Thanks for taking the time to make a comment and rate the recipe it means a lot!
OMG! This tasted so good! I never thought to put olive oil in a sweet recipe because it has a bold flavour but you can’t even tell! Amazing recipe Tori!
That’s so awesome glad you like it Renee!
This is soooo good! The best banana cake/bread recipe I have ever made. I made it intp muffins and baked for only 15 minutes. So moist and tasty even after a 3-4 days regardless if it’s chilled, at room temp, or warm. But I personally like it best when warm! I never stopped trying out different recipes because I really wanted to find a really good one that I would stick to. And I am very happy that I have finally found the one that I will make over and over again. My search is over. This one is for keeps. Thank you so much for selflessly sharing this wonderful recipe!
That made my day thank you so much for sharing! So happy you’ve found your banana bread match :). Thanks for following along. Take care! Tori