Olive oil doesn’t just belong in salads and savories — it makes great cakes, too. This dense, moist cake is intensely banana-y. For the best results, use very ripe bananas. Their sugars will add to the cake’s overall sweetness, not to mention its taste.

12 servings

9 ingredients

30 min prep

Ingredients
  • 2 cups whole-wheat pastry flour
  • ¾ cup dark brown sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup olive oil
  • 2 large eggs, lightly beaten
  • 2 cups mashed ripe banana (about 4 large bananas)
  • ¼ cup plain Greek yogurt
  • 1 teaspoon vanilla extract

Directions
  1. Preheat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan and set aside.
  2. In a large bowl, sift together the flour, sugar, baking soda, and salt.
  3. In a separate medium bowl mix the olive oil, eggs, mashed banana, Greek yogurt, and vanilla until well blended.
  4. Make a well in the dry ingredients and pour in the banana mixture. Stir together with a wooden spoon.
  5. Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool on a rack for 20 minutes, then remove from pan to finish cooling.

Chef Tips

When bananas get too ripe, peel and freeze them. Frozen bananas can be used straight from the freezer to thicken and sweeten smoothies, or slowly thawed in the fridge to use in baking and desserts.

Nutrition Facts (per serving)

Calories: 204; Fat: 8g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 5g; Carbohydrates: 33g; Sugar: 14g; Fiber: 4g; Protein: 4g; Sodium: 194mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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