Perfectly Moist Vegan Banana Cake with Oil & Dairy-Free Cinnamon Cream Cheese Frosting
Prepare to be amazed by this incredibly simple yet utterly delicious Banana Cake Recipe with Oil! It’s celebrated for its exceptional moisture, tender crumb, and a delightful topping of irresistible cinnamon cream cheese frosting. What makes it even more special? It’s entirely egg-free and dairy-free, making it a completely vegan delight that everyone can enjoy.
While this cake is remarkably flavorful even without frosting, we highly recommend adorning it with the luscious, creamy dairy-free cinnamon cream cheese frosting. It transforms a simple cake into an unforgettable dessert experience!
Table of contents
- Why Bake Cakes with Oil? The Secret to Supreme Moisture
- Essential Ingredients and Smart Substitutions
- How to Bake an Exceptionally Moist Banana Cake with Oil
- Crafting the Perfect Dairy-Free Cinnamon Cream Cheese Frosting
- Storage and Freezing Tips to Keep Your Cake Fresh
- Frequently Asked Questions About This Banana Cake
- Accurate Ingredient Measuring for Best Results
- Pro Tips for Banana Cake Success
- More Delicious Banana Cakes and Breads to Try
Why Bake Cakes with Oil? The Secret to Supreme Moisture
When it comes to baking cakes, I almost exclusively reach for oil rather than butter. There’s a good reason for this preference (with rare exceptions like a banana cake recipe with milk and butter). Cakes crafted with oil consistently achieve a more tender, moist crumb that maintains its freshness and delightful texture for a significantly longer period compared to their butter-based counterparts.
One of the primary advantages of baking with oil is its chemical structure. Oil remains liquid at room temperature, which means it coats the flour proteins more thoroughly than solid butter. This coating helps to inhibit excessive gluten development, resulting in a softer, more delicate texture. Butter, on the other hand, contains water solids that can promote gluten formation, leading to a firmer cake. Furthermore, oil distributes moisture more evenly throughout the batter, ensuring every bite is equally moist and flavorful.
Beyond the superior texture and longevity, oil offers unmatched convenience. Unlike butter, which often requires softening to room temperature or melting, oil is typically ready to use straight from your pantry. This eliminates extra waiting time and simplifies the baking process, making it ideal for busy bakers.
My final compelling reason for favoring oil in cakes is its incredible versatility. You can often use a variety of oils interchangeably, allowing you to work with what you already have on hand. For instance, while I personally love baking with extra virgin olive oil for its subtle depth of flavor and healthier profile, if my supply runs low, I can effortlessly substitute it with regular olive oil, avocado oil, canola oil, or even a neutral vegetable oil. This flexibility ensures you can always whip up a delicious cake without a special trip to the grocery store.
Essential Ingredients and Smart Substitutions
Below is a detailed overview of the key ingredients needed for this recipe, along with helpful suggestions for substitutions. For precise quantities and a complete list, please refer to the recipe card located at the very end of this post.
- Bananas – The star of our cake! You’ll need two small, or one large, overly ripe banana for this recipe. The key is to look for bananas with abundant brown spots – the more spots, the sweeter and more intensely banana-flavored your cake will be. Ripe bananas are not only sweeter but also softer, making them easier to mash and ensuring a wonderful, natural moisture in the final product.
- Oil – As discussed, oil is crucial for the cake’s tenderness and moisture. I’ve successfully tested this recipe with both extra virgin olive oil and neutral vegetable oil. Both yielded excellent results. Other good substitutes include avocado oil or canola oil. The type of oil can subtly influence the cake’s flavor, with extra virgin olive oil lending a richer note, while neutral oils allow the banana flavor to shine unhindered.
- Sugar – Granulated sugar is my preferred choice for this cake. While I often use cane sugar interchangeably in other recipes, granulated sugar provided the best balance of sweetness and contributes to the cake’s tender crumb and fine texture. It dissolves beautifully into the wet ingredients, ensuring a uniformly sweet cake.
- Almond Milk – To keep this recipe dairy-free and vegan, unsweetened and unflavored plant-based milk is essential. Almond milk is my go-to simply because it’s always in my pantry, but cashew milk or oat milk would also be fantastic options. Their neutral flavors won’t overpower the banana. If you don’t require the cake to be dairy-free or vegan, regular dairy milk can be used without any issues.
- Cream Cheese – For the luscious frosting, a high-quality plant-based cream cheese is a must. I’ve had great success with Daiya brand (not sponsored), finding its texture remarkably similar to traditional dairy cream cheese, which is vital for a smooth, spreadable frosting. Ensure it’s softened to room temperature for optimal mixing. For those not adhering to a dairy-free or vegan diet, conventional cream cheese will work perfectly.
- Butter – Similar to the cream cheese, any good plant-based butter will work wonders in the frosting. I always look for plant-based butters that explicitly state on their packaging that they perform well in baking – these are usually formulated to have a similar fat content and consistency to dairy butter. If your dietary needs allow, regular dairy butter can be used instead. Ensure it’s softened to room temperature for the best frosting consistency.
How to Bake an Exceptionally Moist Banana Cake with Oil
Achieving a perfectly moist and flavorful banana cake is incredibly straightforward with this recipe. Below is a quick, step-by-step overview of the process. For the most comprehensive instructions, including precise measurements and timings, please refer to the detailed recipe card at the end of this post.
- Prepare Dry Ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, ground cinnamon, baking soda, and fine sea salt. Whisk these ingredients thoroughly to ensure they are evenly distributed. This step is crucial for consistent leavening and flavor throughout your cake.
- Combine Wet Ingredients: In a separate, larger bowl, whisk together the granulated sugar, your chosen oil (extra virgin olive oil or vegetable oil), the wonderfully mashed ripe banana, unsweetened almond milk, and vanilla extract. Whisk until the mixture is smooth and well-combined, making sure the sugar starts to dissolve.
- Mix Wet and Dry: Gently add the dry flour mixture to the wet banana mixture. Using a whisk or spatula, mix until *just* combined. The key here is not to overmix; a few small lumps are perfectly fine and will help keep the cake tender. Overmixing can develop the gluten in the flour, leading to a tougher cake.
- Prepare Baking Pan: Ensure your 8-inch square baking pan is properly greased and lined with parchment paper, leaving a slight overhang on two sides. This overhang acts as a convenient sling to easily lift the cooled cake out of the pan, making frosting and serving much simpler.
- Bake to Perfection: Pour the prepared batter evenly into the lined pan. Gently tap the pan on your counter a few times to release any trapped air bubbles, ensuring an even bake. Transfer to a preheated oven at 350°F (175°C) and bake for 24-26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Once baked, remove the cake from the oven and allow it to cool completely on a wire rack within the pan. Patience is key here; attempting to frost a warm cake will only result in melted frosting. Ensure it’s entirely cool before moving on to the next step.
Crafting the Perfect Dairy-Free Cinnamon Cream Cheese Frosting
This dairy-free cinnamon cream cheese frosting is the crowning glory of our banana cake, adding a creamy texture and a delightful spiced sweetness. Here’s how to create it:
First, ensure your dairy-free butter and cream cheese are at the proper temperature. In my experience, plant-based butters and cream cheeses tend to soften much faster at room temperature compared to their dairy counterparts. This means they often don’t require as much time to sit out before use. Some varieties of dairy-free cream cheese might even be soft enough straight from the fridge; if yours seems readily pliable, you can skip the step of bringing it to room temperature to prevent it from becoming too runny.
Once your ingredients are adequately softened, combine the plant-based butter, plant-based cream cheese, and ground cinnamon in a mixing bowl. Using an electric mixer, beat these ingredients together on medium-high speed until they are light, fluffy, and thoroughly creamed. This usually takes a couple of minutes, ensuring a smooth base for your frosting.
Next, gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting becomes smooth and creamy. Start with the recommended amount, then taste and adjust. If you prefer your cream cheese frosting to be thicker or sweeter, continue to add more powdered sugar, a tablespoon at a time, until you reach your desired consistency and taste. If your powdered sugar is lumpy, sift it before adding to prevent a gritty frosting.
Finally, once the cake has completely cooled, spread this delectable frosting evenly over the top. Then, slice and serve your magnificent banana cake! This frosting is not just delicious; it’s the perfect complement to the moist banana cake.
Storage and Freezing Tips to Keep Your Cake Fresh
Proper storage is essential to maintain the freshness and deliciousness of your banana cake. Here are my best tips for storing and freezing this moist creation:
Storing Unfrosted Cake:
If you choose to leave the cake unfrosted, it can be stored covered at room temperature for up to 4-5 days. Ensure it’s in an airtight container or tightly wrapped to prevent it from drying out. The natural moisture from the oil and bananas helps it stay fresh for an extended period.
Storing Frosted Cake:
Once frosted with the cinnamon cream cheese frosting, the cake requires refrigeration. Store it in an airtight container in the refrigerator, where it will remain fresh and delicious for up to 5 days. The cool temperature helps to keep the frosting firm and prevents spoilage.
Freezing Unfrosted Cake:
This banana cake freezes exceptionally well, making it perfect for meal prep or enjoying later. If you’re freezing the cake unfrosted, allow it to cool completely after baking. Then, wrap the entire cake in a few layers of plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. Store it in the freezer for up to 3 months. When ready to enjoy, thaw the cake at room temperature before applying the frosting.
Freezing Frosted Cake (Individual Portions):
If you prefer to freeze the cake with frosting, I highly recommend freezing it in individual pieces. First, slice the cooled, frosted cake into desired serving portions. Arrange these pieces in a single layer on a baking sheet or a large plate. Place them in the freezer for a few hours until the frosting is completely firm. This “flash freezing” step prevents the frosting from sticking to the plastic wrap. Once firm, wrap each individual piece tightly in plastic wrap, then place them in a freezer-safe container or bag. They can be stored for up to 3 months. To serve, thaw the individual slices in the refrigerator overnight or for a few hours at room temperature, then enjoy!
Frequently Asked Questions About This Banana Cake
Many different types of oil will work wonderfully in this cake, contributing to its tender and moist texture. The main difference lies in the flavor profile they impart. I personally love using extra virgin olive oil because it’s a healthier fat and adds a subtle, rich depth of flavor to baked goods that complements the banana beautifully. However, if you prefer a more neutral taste that allows the banana to shine purely, vegetable oil is an excellent choice. This recipe has been thoroughly tested with both, yielding fantastic results. Canola oil and avocado oil are also good substitutes that are relatively neutral in flavor. I would advise against using virgin coconut oil, as its distinct coconut flavor might compete too strongly with the banana, altering the intended taste of the cake.
A sunken cake can be quite disheartening, but it’s a common baking challenge with several potential causes. Most frequently, this occurs when your cake pan is too small for the amount of batter you’re using. This recipe was developed and tested in an 8 x 2-inch square pan, which provides the ideal depth for the batter to rise evenly. If you use a smaller pan, the batter may overflow, or the center might not bake through properly before the edges are set, causing it to collapse as it cools. If the pan size isn’t the issue, consider these other common culprits: an under-baked cake (the center is still raw and collapses), opening the oven door too soon during baking (a sudden temperature drop can cause it to sink), or overmixing the batter (which develops too much gluten, leading to a dense cake that can’t hold its structure). Always ensure the cake is fully baked by checking with a toothpick, and resist the urge to peek too early!
Yes, you can absolutely adapt this banana cake recipe for different pan sizes, though you’ll need to make some adjustments. If you use a 9-inch square pan, your cake will be slightly thinner and will likely require a reduction in baking time by a few minutes. Always keep a close eye on it! For a round cake, an 8×2 inch round pan can be used, but you might need to add an extra minute or two to the baking time, and it’s possible the center might dip slightly due to the deeper batter in a round pan. An 8×3 inch round cake pan or a 9×2 inch round pan are also suitable options and should work quite well for this recipe. Regardless of the pan change, the most important thing is to monitor your cake closely as it bakes. Start checking for doneness a few minutes before the recipe’s suggested time, and use the toothpick test to ensure it’s cooked through. Keep in mind that changes in pan size will alter the cake’s height and potentially its overall appearance.
Accurate Ingredient Measuring for Best Results
Achieving consistent and delicious results in baking largely depends on precise ingredient measurement. For your convenience, US cup measurements are included in the recipe card for this banana cake. However, to ensure the highest degree of accuracy, especially for dry ingredients like flour and sugar, weight measurements (grams) and volume measurements for liquids (milliliters) are also provided. If you see quantities in grams (g), it’s highly recommended to use a kitchen scale – this is the most accurate way to measure and will guarantee your cake turns out perfectly every time. For milliliters (ml), a liquid measuring cup will be your best tool. Smaller quantities of ingredients, such as spices and leavening agents, are given in standard teaspoons and tablespoons. Following these guidelines will help eliminate inconsistencies and ensure your cake is exactly as intended.
Pro Tips for Banana Cake Success
- Overhanging Parchment for Easy Removal. This simple trick makes a world of difference! When lining your baking pan, leave a little extra parchment paper hanging over the top edges. These parchment “handles” allow you to effortlessly lift the cooled (and even frosted) cake out of the pan. This prevents any damage to the cake or frosting when it’s time to slice and serve, ensuring a beautiful presentation every time.
- Ensure Cake is Completely Cool Before Frosting. This tip cannot be stressed enough! Before you even think about applying that delicious cream cheese frosting, the cake must be completely cooled, ideally to room temperature. If the cake is even slightly warm, the heat will cause the delicate cream cheese frosting to melt, slide right off, and create a messy, unappetizing result. Patience during the cooling stage will be rewarded with perfectly set frosting.
- Sift Powdered Sugar for Silky Smooth Frosting. Powdered sugar often clumps together due to moisture, and these lumps can lead to a gritty frosting texture. To achieve the silkiest, smoothest cream cheese frosting possible, take an extra minute to sift your powdered sugar before adding it to the mixer. This simple step will break up any lumps, ensuring a uniformly smooth and luxurious frosting.
- Troubleshooting Frosting That’s Too Soft. As mentioned earlier, plant-based butter and cream cheese tend to soften more quickly than their dairy counterparts. If you find your cream cheese frosting becomes a bit too soft or runny to spread easily on the cake, don’t despair! Simply pop the mixing bowl (with the frosting) into the refrigerator for 10-15 minutes. This brief chill will help firm it up to the perfect spreading consistency without hardening it completely.
- Don’t Overmix the Batter: Overmixing flour develops gluten, which can lead to a tough, dense cake. Mix the wet and dry ingredients only until they are just combined, and a few small lumps are perfectly acceptable. This gentle mixing technique ensures a tender and airy crumb.
Bonus Tip
While the cinnamon cream cheese frosting is divine, don’t hesitate to experiment with other delicious toppings! Try this easy chocolate avocado frosting for a rich, healthy twist, or indulge in this decadent chocolate peanut butter frosting. For peanut butter lovers, this silky smooth peanut butter cream cheese frosting is a must-try. And for a classic touch, this simple vanilla sour cream frosting works beautifully too!
More Delicious Banana Cakes and Breads to Try
If you’re a fan of the comforting flavor of banana in your baked goods, you’re in luck! Here are some other delightful banana-inspired recipes from our collection that you might enjoy:
- Hearty Spelt Banana Bread
- Flavorful Walnut Banana Bread with Molasses
- Gluten-Friendly Almond Flour Banana Cake
- Effortless and Moist Eggless Banana Cake
- Rich Sour Cream Banana Cake
We hope you enjoy baking and sharing this wonderfully moist and flavorful vegan banana cake! If you make this recipe, we’d absolutely love to hear what you think in the comments section below!
HUNGRY FOR MORE? Follow Crumb Top Baking on Instagram, Pinterest and Facebook!
Print
Banana Cake Recipe with Oil
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author: Leanne
Prep Time: 20 minutes
Cooling Time: 2 hours
Cook Time: 26 minutes
Total Time: 2 hours 46 minutes
Yield: 16 pieces
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Diet: Vegan
Description
This exceptionally moist and flavorful Banana Cake Recipe with Oil is wonderfully easy to make and features a delectable cinnamon cream cheese frosting. It’s also completely egg-free and dairy-free, making it a perfect vegan dessert that everyone will adore!
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
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8 x 2 inch square baking pan and line it with parchment paper, allowing an overhang on two sides for easy cake removal.
- In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and fine sea salt until well combined.
- In a separate large bowl, whisk together the granulated sugar, extra virgin olive oil (or vegetable oil), mashed ripe banana, unsweetened almond milk, and vanilla extract until smooth.
- Add the dry ingredients mixture to the wet mixture. Whisk gently until the ingredients are just combined. Be careful not to overmix; a few small lumps are perfectly fine.
- Pour the batter evenly into the prepared pan. Gently tap the bottom of the pan off the counter a few times to release any air bubbles, ensuring an even rise.
- Bake for 24-26 minutes, or until a toothpick inserted into the center of the cake comes out clean with no wet batter attached.
- Remove the cake from the oven and let it cool completely on a wire rack inside the pan before attempting to frost it. This is crucial for the frosting to set properly.
- To prepare the frosting, ensure your plant-based cream cheese and plant-based butter are softened to room temperature. Add them along with the ground cinnamon to a mixing bowl. Using an electric mixer on medium-high speed, beat until thoroughly creamed and fluffy. Gradually add the powdered sugar, beating after each addition, until the frosting is smooth, creamy, and spreadable.
- Once the cake is completely cool, spread the delicious dairy-free cinnamon cream cheese frosting evenly over the top. Slice and serve your perfectly moist banana cake.
- Store any leftover frosted cake in an airtight container in the fridge for up to 5 days to maintain its freshness and prevent spoilage.
Notes
- For the most accurate measurements, especially for flour and sugars, it is highly recommended to use a kitchen scale. If a scale is unavailable, use the “spoon and level” method with dry measuring cups: spoon flour/sugar into the cup, then level off with a straight edge, rather than scooping directly from the bag.
- Plant-based butters and cream cheeses often soften much more quickly at room temperature than their dairy counterparts. Keep an eye on them to ensure they don’t become too soft, which could lead to a runny frosting.
- Some brands of dairy-free cream cheese are already quite soft even when chilled. If the variety you are using appears soft enough straight from the refrigerator, you may not need to leave it out at room temperature at all.
- For a richer, thicker, and sweeter cream cheese frosting, simply beat in additional powdered sugar, one tablespoon at a time, until your desired consistency and taste are achieved.
- To ensure a silky-smooth frosting free of any grittiness, it’s always a good practice to sift your powdered sugar before incorporating it into the wet ingredients.
- For further detailed advice, troubleshooting tips, and suggestions for optimizing this recipe, please make sure to review the various sections above the recipe card.