This olive oil banana cake recipe adapted from the banana chocolate chip cake recipe by Melissa Clark of the NY Times is nothing short of superb! I prefer this cake over banana bread and it comes out of the oven perfectly moist and delicious. I have omitted the allspice from the original recipe as I wanted the cake to have a simple flavor focusing on the bananas. I also doubled the amount of vanilla extract. The temperature from the original recipe dried out my cake so I lowered it a little bit and also suggest turning down your oven to 375 degrees F about half-way through the baking time.
We are trying to cut down on our gluten intake at our house so I am currently experimenting with a low gluten flour called 100% Organic Einkorn all-purpose flour. According to Jovial Foods this type of flour is “Made from nature’s original wheat, einkorn has remained untouched by modern hybridization and large-scale agriculture for 12,000 years. Einkorn is fast becoming the wheat of choice for the gluten sensitive due to its very weak and easily digestible gluten.” I am super excited to try more recipes using this flour as my cake turned out perfectly. I was able to find this flour at Whole Foods but noticed it was also for sale at the website for Jovial Foods:
Tip 7/14/20: I have found Einkorn Flour works well only if you are making items that don’t require elasticity. I have tested using this flour to make both lasagne and bread and it was not successful.
Enjoy this cake for breakfast with a latte or a green tea or for desert!
- 1 cup + 1 tablespoon all-purpose flour (I use Einkorn all-purpose flour)
- 1 ¼ teaspoons baking powder
- ¼ teaspoon sea salt
- 6 tablespoons butter at room temperature
- ¼ cup extra-virgin olive oil
- ⅓ cup granulated sugar
- ¼ cup light brown sugar
- 1 tablespoon molasses
- ½ teaspoon ground cinnamon (optional)
- 1 1/2 teaspoons brewed espresso or strong coffee
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup very ripe bananas smashed with a fork
- 1/2 cup bittersweet or milk chocolate according to preference (I use a little bit of both)
- 1/2 cup pecans or walnuts (optional)
- homemade whipped cream (optional) *See the link below for my homemade whipped cream recipe
- Grease a 9 inch round cake pan with butter and line the bottom with parchment paper and butter the parchment paper or grease the pan with butter and coat with flour. Preheat oven to 400 degrees Fahrenheit.
- In a medium-sized bowl, sift together the all-purpose flour, baking powder and sea salt.
- In the bowl of your mixer, add the room temperature butter, extra virgin olive oil, granulated sugar, light brown sugar, molasses, ground cinnamon, espresso or coffee, and vanilla extract and mix on low speed until just combined (don’t overmix). Add the egg to the mixing bowl and continue to beat on low speed for about 10 seconds more.
- Fold in the flour/baking powder/sea salt mixture with a spatula until just combined leaving some streaks of flour.
- Fold in the ripe bananas, chocolate and optional pecans or walnuts with a spatula or wooden spoon stirring only a few times.
- Pour the batter into your prepared cake pan.
- Bake the cake for approximately 18-22 minutes. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean and the top of the cake is golden.
- To serve: cut into pie-shaped wedges and serve immediately with some optional homemade whipped cream!
Source: Adapted from Melissa Clark’s NY Times banana chocolate chip cake