Name: MOIST Banana Cake with Oil
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 large overripe bananas, mashed (about 1 ½ cups); 2 large eggs, room temperature; 1 cup light brown sugar, packed; ½ cup vegetable oil (such as canola or sunflower); ¼ cup whole milk (or plant-based milk); 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground cinnamon (optional)

If you crave a cake that's super moist, incredibly tender, and bursting with real banana flavor, this MOIST Banana Cake with Oil is the one you need in your life! It's so soft, so luscious, and so easy that you'll want to bake it again and again.

The magic is all in the oil-it gives the crumb unbeatable moisture and keeps the cake fresh for days. Plus, every bite radiates that deep, natural banana sweetness you only get from overripe bananas.

This crowd-pleasing cake is truly a must-try for busy weeknights, cozy weekend brunches, or last-minute potluck treats. It was inspired by my grandma's classic banana loaf, but upgraded for simplicity and even more flavor.

A rich, golden banana cake with a moist crumb, sliced on a serving plate

Why You'll Love This Recipe

Supremely moist crumb that stays fresh for days-never dry or dense!
No mixer or fancy equipment needed, just a bowl and a whisk.
Intense banana flavor with every bite, thanks to plenty of ripe bananas.
Versatile enough to enjoy plain or topped with cream cheese frosting.

Key Ingredients for MOIST Banana Cake with Oil

See recipe card below for full list of measurements, ingredients, and instructions.

Overripe Bananas

These give your cake that unmistakable, naturally sweet banana flavor and an ultra-moist crumb. The riper and spottier, the better-they'll mash easily and blend right into your batter, infusing every bite. If yours are just yellow, you can bake them at 300°F for a few minutes to speed-ripen.

Vegetable Oil

Oil is the secret to a cake that's tender and moist without the heaviness of butter-based recipes. Use any neutral oil such as canola, sunflower, or grapeseed for the best texture. You can substitute half the oil with melted coconut oil for a hint of flavor, but stick mostly to neutral varieties for versatility.

Brown Sugar

Brown sugar brings extra moisture and a gentle caramel note that pairs beautifully with banana. Use light or dark brown sugar-dark will give you a slightly richer taste. You can swap in all white sugar in a pinch, but your cake won't be quite as deep in flavor.

All-Purpose Flour

This pantry staple provides a light, fluffy structure. Make sure to measure your flour by spooning and leveling for the most tender cake. A gluten-free 1:1 flour blend also works well here for those who need it.

Baking Soda

Baking soda reacts with the acid in the bananas and brown sugar, giving this cake its lovely lift and fluffy crumb. Fresh baking soda is a must-expired soda may result in a denser cake.

MOIST Banana Cake with Oil cooking process

Instructions for MOIST Banana Cake with Oil

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch square or round cake pan, or line it with parchment paper for easy removal.

Mix Wet Ingredients

In a large mixing bowl, mash the bananas until mostly smooth. Add the eggs, brown sugar, vegetable oil, milk, and vanilla extract. Whisk everything together until well combined and creamy.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). This step ensures your leavening and spices are evenly distributed.

Make the Batter

Pour the dry ingredients into the wet mixture. Gently fold with a spatula just until no flour streaks remain-be careful not to overmix, as this can make the cake tough.

Bake

Transfer the batter into your prepared cake pan and spread evenly. Bake for 32-37 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool and Serve

Let the cake cool in the pan for at least 15 minutes, then lift out and transfer to a wire rack to cool completely. Slice and enjoy as is, or top with your favorite frosting or a dusting of powdered sugar.

Recipe Variations

Nutty Banana Cake

Fold ½ cup of chopped walnuts or pecans into the batter for a crunchy twist. Toasting the nuts first adds extra depth of flavor-they'll become fragrant and crisp.

Vegan Banana Cake

Swap the eggs for two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested until gelled) and use your favorite plant-based milk for a completely vegan version. The cake stays just as moist and delicious.

Gluten-Free Swap

Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. The result is light, fluffy, and perfect for those avoiding gluten.

Chocolate Chip Delight

Mix in ½ cup of mini chocolate chips for gooey chocolate pockets throughout-truly irresistible, especially for kids or chocolate lovers.

Sheet Cake for a Crowd

Double the recipe and bake in a 9x13-inch pan for larger gatherings. Increase the bake time to about 40-45 minutes, keeping an eye on doneness.

Serving Suggestions

This MOIST Banana Cake with Oil is fabulous with a generous swipe of cream cheese frosting or a simple dusting of powdered sugar. For brunch, serve alongside fresh berries and coffee or tea. As a decadent dessert, add a scoop of vanilla ice cream and a drizzle of caramel sauce for an unbeatable treat.

Storage and Reheating

Store leftover banana cake airtight at room temperature for up to 3 days, or in the fridge for 5-6 days. To enjoy warm, microwave slices for about 10-15 seconds. For longer storage, wrap well and freeze individual slices for up to 2 months. Thaw overnight in the refrigerator or at room temp, then reheat as desired.

Frequently Asked Questions About MOIST Banana Cake with Oil (FAQ)

Q: Can I use butter instead of oil in this banana cake?

A: While you can substitute melted butter for oil, the cake may be a bit less moist and tender. Oil yields the softest texture and best shelf life.

Q: Why is my banana cake dense instead of fluffy?

A: Overmixing the batter or using under-ripe bananas can make the cake dense. For a light crumb, gently fold ingredients and always use very ripe bananas.

Q: Can I use this recipe for cupcakes or muffins instead?

A: Absolutely! Simply divide the batter between muffin tins and bake at 350°F for 18-22 minutes, or until a toothpick tests clean.

This MOIST Banana Cake with Oil is a true game changer-easy, quick, and unbelievably flavorful! Whether you eat it plain, frost it, or add your own twist, this cake is sure to impress. Give it a try and let me know how you liked it by leaving a comment or rating below. Happy baking!