Name: Easy And Moist Banana Cake With Oil
Prep time: 15 min
Cook time: PT-487102H34M52S
Total time: PT-487102H34M52S
Cuisine: American
Ingredients: 1 cup mashed ripe bananas (about 2 medium or 3 small); 3 large eggs; 1 cup vegetable oil; 2 tsp vanilla extract; 1½ cups granulated sugar; 2 cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp kosher salt; Cream cheese frosting (softened cream cheese, butter, powdered sugar, vanilla)

Jump to Recipe·Leave a Review

Short Description

A tender and moist banana cake made with oil and ripe bananas, finished with rich cream cheese frosting—easy to bake in one pan with simple ingredients.

Why You’ll Love This Recipe

You’ll love this banana cake because:

It’s made with oil for consistent moisture and a soft crumb.
Ripe bananas add natural sweetness and flavor without overpowering.
Quick to assemble and bakes in about 35 minutes.
Pairs beautifully with creamy, tangy cream cheese frosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (≈225 g) mashed ripe bananas (about 2 medium or 3 small)
3 large eggs
1 cup (≈218 g) vegetable oil
2 tsp vanilla extract
1 ½ cups (≈300 g) granulated sugar
2 cups (≈240 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 batch cream cheese frosting (see notes below)

Directions

Preheat Oven
Preheat your oven to 350 °F (175 °C). Generously grease a 9×13-inch baking pan with nonstick spray or butter.
Mix Wet Ingredients
In a large bowl, mash the bananas—small lumps are fine. Beat in eggs, oil, and vanilla extract until combined. Stir in the sugar until mixed.
Combine Dry Ingredients
In a separate bowl (or on parchment), whisk together flour, baking powder, baking soda, and salt.
Fold Batter
Add the dry ingredients to the banana mixture. Fold gently until just combined—avoid overmixing to keep the cake light.
Bake
Pour the batter into the prepared pan. Bake for 30–35 minutes, until the edges pull away slightly from the pan and the top is firm to the touch.
Cool
Remove the cake and allow it to cool for at least 10 minutes in the pan. If desired, invert onto a wire rack to cool completely.
Frost
Once cooled, spread your cream cheese frosting evenly across the top. Slice and serve.

Servings And Timing

Servings: About 12–15 slices
Prep Time: ~15 minutes
Bake Time: 30–35 minutes
Total Time: Around 50 minutes (plus cooling time)

Variations

Stir in chopped walnuts, pecans, or chocolate chips for added texture.
Add a teaspoon of cinnamon or nutmeg to the dry mix for warm spice notes.
Use mashed overripe bananas (with brown speckles) for extra sweetness.
Replace vegetable oil with canola or melted coconut oil for different flavor.
For a lighter version, reduce the sugar slightly and use half oil + half Greek yogurt (keeps it moist but lighter).

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep frosted cake refrigerated for up to 4 days. Bring to room temperature before serving.
Freezing: Freeze unfrosted cake slices wrapped tightly for up to 1 month; thaw and frost before serving.
To refresh, gently warm slices in a microwave or toaster oven.

FAQs

Can I Use Overripe Bananas?

Yes! Very ripe bananas with brown spots offer more natural sweetness and better flavor.

Do I Have To Invert The Cake To Cool?

No—you can let cake cool in the pan. Inverting helps avoid condensation and keeps the bottom from getting soggy.

How Do I Make Cream Cheese Frosting?

Whip together 4 oz softened cream cheese, ¼ cup butter, ½ tsp vanilla, and 1–1¼ cups powdered sugar. Beat until smooth and fluffy.

Can I Reduce The Sugar?

You can reduce by up to ¼ cup. The cake will be slightly less sweet but still moist thanks to bananas and oil.

Is This Recipe Gluten-Free?

Not as written. For gluten-free, substitute a 1:1 gluten-free flour blend and ensure your leavening works well.

What If The Center Is Sinking?

This can happen if the oven temperature is too low or cake is underbaked. Ensure a full 30 minutes bake and check with a toothpick.

Can I Use This Recipe In Muffin Tins?

Yes! Bake in a standard 12-cup muffin tin for roughly 18–20 minutes.

How Do I Prevent a Dry Cake?

Do not overbake. Test before 30 minutes, and remove from oven once center is just set. Use oil for moisture throughout.

Can I Use Part-Skim Milk Instead Of Oil?

Swapping oil for milk will affect texture. If substituting, replace no more than half the oil and expect a lighter, less moist result.

Conclusion

This Easy and Moist Banana Cake With Oil is a simple, flavor-packed dessert that’s perfect when you’re craving soft crumb and banana sweetness. Fast to make, endlessly adaptable, and delicious with cream cheese frosting—it’s a classic that always satisfies.

Maggie