What type of oil is best for this moist and tender banana cake?

Many different oils will work in this cake to keep it tender and moist. One of the main differences in oils is the flavor it adds to the cake. I like to use extra virgin olive oil as it is on the healthier side when it comes to oils, and it adds a rich flavor to baked goods. This recipe has also been tested with vegetable oil, and both canola and avocado oil would be good substitutes as well. I would avoid using virgin coconut oil as it will add a coconut flavor to the cake.

Why did my cake sink in the middle?

This usually happens when your cake pan is too small for the amount of batter being used. This cake was tested in an 8 x 2-inch square pan. If you use a smaller pan, your cake may sink in the middle. If the size of the pan isn’t your issue, a sunken cake could be the result of an under-baked cake, the oven door being opened too soon to check on the cake, or the batter being over mixed. All of these things can result in a deflated or sunken cake.

Can you make this banana cake in a different size pan?

If you don’t have an 8-inch square pan, you can use a 9-inch square, but your cake will not be as high. You will also need to reduce the baking time by a few minutes. You can use an 8×2 inch round pan and add another minute or two to the baking time. Just note that the cake may sink a little in the middle. If you have an 8×3 inch round cake pan or a 9×2 inch round pan, those should work okay for this recipe. Just remember you will need to adjust the baking time slightly.

Can you make this banana cake gluten-free?

I have only tested this oil-based banana cake with all purpose white flour, but if you're looking for a gluten-free banana cake, try this almond flour banana cake !

Banana Cake Recipe with Oil

Description

This Banana Cake Recipe with Oil is easy and moist with a cinnamon cream cheese frosting. It’s egg-free and dairy-free so completely vegan!

Ingredients

For the cake:

1 1/2 cups (190g) all purpose white flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (155g) granulated sugar
1/2 cup (120ml) extra virgin olive oil (or vegetable oil)
1/2 cup (130g) mashed ripe banana
1/2 cup (120ml) unsweetened almond milk
1 teaspoon vanilla extract

For the frosting:

4 ounces (113g) plant-based cream cheese, room temperature (see note)
1/4 cup (56g) plant-based butter, room temperature
1 1/2 cups (180g) powdered sugar (plus more, if necessary)
1/4 teaspoon ground cinnamon

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Instructions

Preheat oven to 350F. Grease an 8 x 2 inch square pan and line it with overhanging parchment paper
In a medium-sized bowl, whisk together the flour, cinnamon, baking soda and salt.
In a separate large bowl, whisk together the sugar, oil, mashed banana, milk and vanilla.
Add the dry ingredients to the wet mixture and whisk until just combined.
Pour the batter into the prepared pan and gently tap the bottom of the pan off the counter to help release any air bubbles.
Bake for 24-26 minutes, or until a toothpick inserted into the center comes out clean.
Let cool on a wire rack before frosting.
To make the frosting, add the cream cheese, butter and cinnamon to a mixing bowl and use an electric mixer on medium-high speed to cream together. Gradually add the powdered sugar until the frosting is smooth and creamy.
Spread the frosting onto the cooled cake, slice and serve.
Store in an airtight container in the fridge for up to 5 days.

Notes

If you don’t have a kitchen scale to weigh your flour and sugars, be sure to measure them using the spoon and level method with a dry measuring cup.
In my experience, plant-based butters and cream cheeses don’t need a lot of time to soften at room temperature compared to their dairy counterparts.
Some dairy-free cream cheeses may not even need to be left at room temperature. If the variety you’re using seems soft already, I would skip the step of bringing it to room temperature.
For a thicker and sweeter cream cheese frosting, just add more powdered sugar.
If your powdered sugar is lumpy, sift it before adding it to the mixer. This will ensure you get a smooth frosting.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.