April 02, 2020
This cake takes less than 10 minutes to put together and is best eaten within 1 to 2 days and best stored at room temperature.
Makes one 8-inch cake
2 tablespoons olive oil
3 to 4 regular or 8 small bananas, firm and ripe
1/4 cup cane sugar
3 large eggs
3/4 cup olive oil
1 cup whole milk
1 teaspoon vanilla extract (optional)
1 3/4 cups all-purpose flour
1 cup cane sugar
1 teaspoon ground cinnamon (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
Preheat the oven to 325°F.
Brush the bottom of an 8-inch cake pan or cast iron skillet with 2 tablespoons olive oil and evenly sprinkle 1/4 cup of sugar.
Cut the bananas into 1-inch pieces and place them evenly over the bottom of the pan.
In a large bowl, whisk together the eggs, 3/4 cup olive oil, milk, and vanilla until smooth, 1 to 2 minutes.
Stir together the dry ingredients_ flour, 1 cup sugar, cinnamon, baking powder, baking soda, and salt and stir until combined.
Pour the batter over the bananas and into the cake pan and bake at 325°F for 40 to 45 minutes or until a tester inserted comes out clean.
Cool for 10 to 15 minutes before slicing.
December 02, 2022