There are banana cakes, and then there’s this banana cake: soft, with a tender crumb, and just the right amount of flavor thanks to ripe bananas and a swirl of good olive oil. But the real reason you’re going to fall for this banana olive oil cake? That glossy pour of rich, spiced Mexican chocolate ganache on top.
Banana bread may be the first thing that comes to mind when you've got a couple of ripe bananas on the counter, but this banana olive oil cake might change that for good. It uses heart-healthy olive oil for a boost of nutrition that takes a bit of the guilt out of indulging in dessert. And who doesn't love chocolate and bananas together?
Baking with olive oil comes with more perks than just heart-healthy fats. Yes, extra virgin olive oil is rich in monounsaturated fats, but it also creates a tender, ultra-moist cake that stays fresh for days—longer than butter-based versions. Its subtle, fruity flavor complements just about any fruit-forward dessert (like banana cake), and there's no need to soften it before using. Just pour, stir, and go.
What makes Mexican chocolate ganache so special?
If you’ve never tried Mexican chocolate, you’re in for something deliciously unexpected. This ganache blends rich chocolate with warm cinnamon and just a pinch of chili powder—not enough to make it spicy, but just enough to deepen the flavor. It’s subtle, cozy, and pairs beautifully with the sweetness of the banana olive oil cake.
For the most authentic flavor, start with the darkest chocolate you truly enjoy eating. My family’s favorite is Guittard semi-sweet chocolate chips—they melt beautifully and strike the right balance of rich and smooth. Bonus: dark chocolate brings its own set of antioxidants and heart-healthy benefits, so you can feel good about every slice.
If you haven't made a chocolate ganache before don't worry--it sounds fancy, but its actually incredibly easy. Ganache has become my go-to topping for cakes of all kinds.
Ingredient notes and substitutions
- All-purpose flour - One of my recipe testers made this recipe with a 1:1 gluten free flour, and it turned out great for her.
- Sugar - I used regular old C&H can sugar to develop and test this recipe.
- Baking soda/baking powder/salt - Nothing fancy here! I use regular table salt in my baking.
- Bananas - The riper your bananas, the stronger the banana flavor in your cake.
- Plain yogurt - I use Fage Plain Greek Yogurt. The 5% milkfat version produces a richer, moister cake, but 2% milkfat yogurt is totally adequate. I did test fat free yogurt, and while it wasn't terrible, I really missed that little bit of extra fat. The best substitute for yogurt in this recipe is sour cream.
- Large eggs - Allow your eggs to come to room temperature before adding.
- Vanilla extract - I use a Mexican vanilla; use whatever you can find and afford.
- Extra virgin olive oil - I used a 50/50 blend of Graza's "Drizzle" EVOO and "Sizzle" EVOO for a moderate amount of flavor. Avocado oil or organic cold-pressed canola oil are excellent choices if you would prefer a completely neutral flavor.
FAQ: Olive Oil Cake
Yes. You can substitute a neutral oil like avocado or organic cold-pressed canola oil, but the flavor will be milder. Extra virgin olive oil adds depth that complements the banana and chocolate beautifully.
For the best flavor, I recommend using an olive oil that is bright and fruity, rather than peppery or grassy. My favorite is Graza's Drizzle EVOO, but I've also made this recipe with Carapelli's 100% Italian extra virgin olive oil.
Olive oil cake can be healthier than traditional butter-based cakes—but it’s still dessert! Using extra virgin olive oil instead of butter adds heart-healthy monounsaturated fats and antioxidants, and it can help lower saturated fat intake. That said, olive oil cake still contains sugar and flour, so it's best enjoyed in moderation.
Absolutely. You can also bake this cake in a regular round cake pan, a 9X9 inch square pan, a Bundt cake pan, or even as cupcakes. I have tested them all, and they all work great for this recipe.
Looking for more olive oil cake recipes?
If you love this banana olive oil cake you'll also enjoy my blueberry olive oil cake! It's a summery upside down cake perfect for berry season.
Tips for the perfect Banana Olive Oil Cake
Use overripe bananas. The darker the peel, the better. Overripe bananas add natural sweetness and moisture, which help balance the earthy olive oil and rich ganache.
Don't overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense or rubbery texture instead of that soft, tender crumb.
Let the cake cool completely before glazing. Ganache will slide right off a warm cake. Make sure the cake is fully cooled so the glaze sets nicely and gets that glossy finish.
Likewise, allow the ganache to cool a bit before glazing the cake. Let it stand 5–10 minutes before pouring so it thickens slightly for a clean finish. Don't allow it to sit so long it is no longer pourable; 10 minutes is about the max.
Did you make this recipe?
Leave a comment and a rating below—I’d love to know how this banana olive oil cake turned out for you. Your feedback helps me create simple, flavorful recipes inspired by the Mediterranean diet.
Banana Olive Oil Cake With Mexican Chocolate Ganache
Equipment
- 8 or 9-inch spring form pan - or Bundt cake pan
- Hand mixer or stand mixer with whisk attachment
Ingredients
For the cake:
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 large very ripe bananas
- ½ cup yogurt
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup extra virgin olive oil
- ¾ cup chopped walnuts
For the Mexican chocolate ganache:
- 8 ounces semisweet chocolate
- ½ teaspoon cinnamon
- ¼ teaspoon ancho chile powder
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350 degrees F. Prepare an 8 or 9-inch spring form pan by lining the bottom with parchment and spraying the sides, or a 9-inch bundt cake pan by spraying it well.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, and salt.2 cups all-purpose flour, ¾ cup sugar, 1 teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt
- Mash the bananas well and add them to the bowl of a stand mixer fitted with a whisk attachment (or use a bowl and a hand mixer). Add the yogurt and mix on medium until combined. Add the eggs and the vanilla extract and mix again, scraping down the sides of the bowl as needed.2 large very ripe bananas, ½ cup yogurt, 2 large eggs, 1 ½ teaspoons vanilla extract
- Leaving your mixture running on medium, drizzle in the olive oil in a slow stream, beating until it is fully incorporated with the other liquid ingredients. Continue beating these ingredients at medium speed for another 90 seconds.¾ cup extra virgin olive oil
- Turn the mixer down to low and add the dry ingredients in 2 or 3 stages until the dry ingredients are incorporated and the batter is smooth, scraping down the sides with a spatula as needed.
- Transfer the batter to your prepared cake pan and bake for 35-45 minutes, until the cake is golden brown and a toothpick inserted in the middle comes out clean. The exact timing will depend on which type of pan you use.
- Remove the cake from the oven and let it cool for 10 minutes. Remove the rim of the pan if using a spring form, and invert the cake onto a wire rack. Remove the base and the parchment paper and allow to cool completely.
- When the cake is cool, add the chocolate to a medium mixing bowl. Add the cinnamon and the ancho chile powder and toss to coat the chocolate with the spices.8 ounces semisweet chocolate, ½ teaspoon cinnamon, ¼ teaspoon ancho chile powder
- Heat the heavy cream in a small saucepan over medium heat. When it is hot (but not boiling), pour it over the chocolate and spices. Stir immediately with a whisk until the chocolate is melted and the sauce is thick (it might take a minute for it to look like it's coming together, but keep whisking).¾ cup heavy cream
- Allow the ganache to stand at room temperature for 8-10 minutes until it is no longer hot. Check it regularly to make sure it hasn't begun to set up.
- Place your cooled cake on its rack over a cookie sheet. Slowly pour the ganache over the cake, using an icing spatula or a long knife to gently spread it out across the top and down the sides. Gently top with the chopped walnuts.¾ cup chopped walnuts
- Allow the ganache to firm up a bit before carefully transferring the cake to a plate for serving.
Notes
- This cake will keep for 2-3 days at room temperature, or 3-5 in the refrigerator. Bring to room temperature before serving.
- If you need to transport your cake to another location, I recommend refrigerating it first to harden the chocolate a bit. It will soften as it comes to room temperature.
- To freeze (without the ganache), cool the cake completely and wrap in two layers of plastic wrap. Follow with a layer of foil. This cake will keep in the freezer for up to 3 months. Defrost completely in the refrigerator before unwrapping, and let the cake come to room temperature before serving.
- Sour cream may be substituted for yogurt, and melted butter can be substituted for olive oil.
- I have not tested this cake with gluten free flour or dairy-free yogurt, but if you try it I would love to hear how it turned out. Let me know in the comments.
Need more servings?
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Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
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