Using olive oil in baking, especially in cakes, has several advantages:

Moisture: Olive oil helps retain moisture in baked goods, ensuring your cake remains soft and tender for days.
Healthier Fat: Compared to butter, olive oil is lower in saturated fat and contains heart-healthy monounsaturated fats.
Flavor: While the flavor of olive oil is subtle in this cake, it adds a unique depth that complements the sweetness of bananas.

Here’s what you’ll need to make a delicious banana olive oil cake:

For the Cake:

½ cup olive oil (not extra virgin)
3 large eggs
1¼ cups light brown sugar
2 teaspoons vanilla extract
3 medium-sized ripe bananas (yellow, not overly ripe)
1½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon ground cardamom
4 additional bananas for topping
1 lemon (for juice)

For the Toffee Sauce (optional but highly recommended):

½ cup salted butter
⅔ cup brown sugar
½ cup heavy cream or full-fat coconut milk
Coarse sea salt for garnish

Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.

Mix Wet Ingredients: In a blender, combine the olive oil, eggs, brown sugar, and vanilla. Blend until smooth. Add the three bananas and blend until just broken down but not completely smooth.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, and cardamom.

Combine Mixtures: Pour the dry ingredients into the wet mixture, stirring until just combined.

Prepare Bananas for Topping: Toss the four additional bananas in flour, slice them, and arrange them on top of the batter in the pan. Brush with lemon juice to prevent browning.

Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 30 minutes before inverting onto a serving platter.

Melt Ingredients: In a saucepan, combine the butter and brown sugar over low heat until melted and smooth.

Add Cream: Increase the heat to medium-high and bring to a boil for a few minutes. Stir in the cream until smooth.

Serve: Drizzle the toffee sauce over the cooled cake, and sprinkle with coarse sea salt before serving.

Banana Ripeness: You don’t need overly ripe bananas; nice yellow bananas work well and prevent an overpowering banana flavor.
Mixing: Avoid overmixing the batter to keep the cake light and fluffy.
Storage: Store any leftover cake in an airtight container for up to three days. It can also be refrigerated or frozen for longer storage.

This banana olive oil cake is a delightful twist on traditional banana bread, perfect for any occasion. With its moist texture and subtle flavor, it’s sure to become a favorite in your household. Don’t forget the optional toffee sauce for an added decadent touch! Enjoy baking and indulging in this delicious treat that combines the health benefits of olive oil with the natural sweetness of bananas.

For more inspiration, check out the original recipes from Tori Wesszer and The Kitchen McCabe. Happy baking!