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Easy Moist Banana Cake Recipe with Oil

final slice of banana cake with coffee
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This easy moist banana cake recipe with oil is a no-fuss, full-flavor dessert that stays tender for days. It’s a simple banana cake recipe using pantry basics, super ripe bananas, and your choice of cream cheese frosting or not. Perfect for when you need something comforting, quick, and sweet.

Ingredients

Scale

1 cup (225 g) ripe bananas, mashed (about 2 medium-large or 3 small bananas)

3 large eggs

1 cup (218 g) vegetable oil

2 tsp vanilla extract

1 1/2 cups (300 g) granulated sugar

2 cups (240 g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 batch cream cheese frosting (optional)

Instructions

  1. Preheat oven to 350°F and grease a 9×13” pan with baking spray.
  2. In a large bowl, mash bananas until mostly smooth with a few small lumps.
  3. Add eggs, oil, and vanilla. Mix well by hand or on medium speed with a mixer.
  4. Add in sugar and stir until fully combined.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gently mix dry ingredients into the wet until just combined—don’t overdo it.
  7. Pour the batter into your prepared pan and smooth out the top.
  8. Bake 30-35 minutes, or until a toothpick comes out with moist crumbs.
  9. Let cool at least 10 minutes, then invert onto a wire rack to finish cooling.
  10. Frost with cream cheese frosting if using, slice, and dig in!

Notes

  • Don’t overmix—just stir until things come together.
  • Want to switch it up? Use yogurt instead of some of the eggs, or swap in brown sugar for a deeper flavor.
  • Store covered at room temp for 3-4 days, or in the fridge if it’s frosted.
  • Freeze slices individually wrapped for up to 3 months.
  • Best enjoyed barefoot in the kitchen with a hot cup of something cozy.

Nutrition

Find it online: https://easyrecipeslist.com/easy-moist-banana-cake-recipe-with-oil/