Olive Oil Chocolate Banana Cake (Eggless)

Heat is showing the greatest effect on Bananas in our kitchen. They are ripening at a phenomenal speed. A day ago, half a dozen of the fruit was bought. The Same day, we went to a village in the periphery of the Jim Corbett Park. It was hot but serene. The breeze was cool. The forest was mesmerizing. The trees stood tall donning new leaves. The sound of the birds was soothing. Every time when there was a movement in the grass, we hoped to see some animal. But we had to be content with the distant sound of a barking deer and a peacock that we spotted by the side of the road.

We stopped by a village. There, an old man gave us a bunch of pahari bananas. The bananas were small, sweet and had a very distinct taste. We were hungry and ate up half the bunch. 

We returned home in the evening, exhausted and happy after a forest drive. The bananas at home had blackened and had to be salvaged. We decided on baking an Eggless Banana Chocolate Coffee Cake with olive oil. We also used the local bananas in the cake. The Cake was delicious. Soft, moist and chocolaty.

Olive Oil Chocolate Banana Cake (Eggless)


  • 2 cups whole wheat flour
  • ¼  cup of cocoa
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon instant coffee powder
  • ¾  teaspoon salt
  • 4 very ripe sweet bananas
  • ¾  cup warm milk
  • ¾  cup unrefined cane sugar / boora sugar / brown sugar
  • ¼  cup + 2 tablespoons olive oil
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar


  1. Preheat oven to 170 degrees C. Grease and line one 9 inch round cake pan.
  2. Whisk together all the dry ingredients (first six ingredients) in a large bowl.
  3. Take milk in a glass. Add vinegar, stir and let stand for 10 minutes. It will curdle.
  4. Puree the bananas in a blender.
  5. Add sugar, olive oil, vanilla extract, and sugar and blend to get a smooth mixture.
  6. Add curdled milk and stir well.
  7. Add wet ingredients to dry ingredients and stir until just combined.
  8. Pour the batter into the prepared pan. Arrange some banana slices on the top (optional)
  9. Bake for 55 minutes or till the cake shrinks from the sides and a toothpick inserted into the center comes out clean.
  10. Remove from the oven. Remove from the pan after 5 minutes. 
  11. Cool on the rack. Slice the next day.

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  1. What can i replace cocoa powder with?

    1. Hello, You may use cardamom powder, or cinnamon powder or just plain will also taste good

  2. good recipe... I love banana flavor and surely i will bake this banana cake.
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  3. Hello Binu, A big thank you for letting me know. I have edited the recipe. Did you bake this cake? Do let me know how it turned out.

  4. Which Olive Oil do you use? Extra Virgin or Pomace? any other oil can be used?

    1. Hello! I generally use extra virgin olive oil for baking. You may use any neutral oil in place of olive oil. Happy Baking!