Desserts
This banana cake recipe with coconut oil delivers rich, ultra-moist layers that stay tender for days—no dry crumbs in sight. The secret? Swapping butter for coconut oil creates a tender crumb while adding a subtle tropical warmth that pairs perfectly with ripe bananas. I developed this recipe after years of baking banana cakes that dried out too quickly, and this version finally cracked the code for perfect texture every time.
The beauty of this recipe lies in its simplicity: 5 ingredients (plus bananas) create a cake that’s naturally sweet, lightly spiced, and so moist it practically melts in your mouth. Coconut oil adds richness without heaviness, while a touch of cinnamon and vanilla enhances the tropical flavor. The result is a cake that’s perfect for breakfast, dessert, or even a mid-afternoon pick-me-up—no one will guess it’s vegan.
What sets this apart is the foolproof technique: melted coconut oil creates a velvety batter that bakes into layers of softness, while the bananas keep everything juicy. The cake rises just enough to be light but stays dense enough to hold its shape, making it ideal for slicing or serving whole. Whether you’re baking for a crowd or treating yourself, this recipe delivers restaurant-quality results at home.
Optional add-ins like chopped walnuts or dark chocolate chips add texture and depth, but the base recipe stands strong on its own. Ready in just 50 minutes, this cake is perfect for weeknight baking or meal prep—just store leftovers in the fridge for up to 5 days. Let’s get baking!
Ingredients for banana cake recipe with coconut oil
Five core ingredients plus tropical coconut oil create layers of ultra-moist banana cake magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 3 whole | Mashed thoroughly for sweetness |
| Unsweetened Applesauce 🍎 | 1 cup | For moisture and binding |
| Coconut Oil (Melted) 🥥 | ¾ cup | Extra-virgin for best flavor |
| All-Purpose Flour 🌾 | 2 cups | Sifted for smooth batter |
| Granulated Sugar 🍚 | 1 cup | Or coconut sugar for caramel notes |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla for depth |
| Ground Cinnamon 🌶️ | 1 ½ tsp | For warm spice balance |
| Baking Soda 🧪 | ½ tsp | For lift and tenderness |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Almond Milk 🥛 | ½ cup | For smooth batter texture |
| Optional Dark Chocolate Chips 🍫 | ½ cup | Vegan chocolate chips only |
| Optional Chopped Walnuts 🌰 | ½ cup | Toasted for extra crunch |
The bananas are non-negotiable—overripe (black spots!) means sweeter, moister cake. Trader Joe's and Whole Foods always have perfect ones, but grocery store bananas work too if they're soft. Coconut oil is the star here—look for extra-virgin (the good stuff, not refined) in the baking aisle or international foods section. The almond milk keeps the batter smooth without dairy, and Silk Unsweetened is my go-to. Pro tip: Melt the coconut oil in the microwave for 40 seconds—just until liquid, no cooking!
No applesauce? Silken tofu or mashed avocado works in a pinch (same amount), though applesauce gives the best texture. Swap granulated sugar for coconut sugar if you want a deeper caramel flavor—just reduce by 1 tbsp to account for its moisture. The baking soda is crucial for that light rise, so don't skip it. For chocolate lovers, Enjoy Life chocolate chips are vegan-friendly and melt beautifully. Walnuts? Toast them first—5 minutes in a dry pan until fragrant, then chop. No time? Skip it—the cake's still amazing!
This cake stays moist for 5 days in the fridge, wrapped tightly in foil. For longer storage, freeze slices wrapped individually—they'll keep for 3 months. Reheat in the microwave for 20 seconds or at 350°F for 10 minutes. The secret to perfect texture? Don't overbake—the cake sets as it cools. I always make two small cakes instead of one big one (two 6-inch pans), so they bake faster and stay extra tender. Leftovers? Toss them in the toaster for banana cake French toast—game-changer!
Why You'll Love This Recipe
- Uses what you’ve got: overripe bananas, a jar of applesauce, and basic flour. The coconut oil adds a little luxury, but even if you skip it, the cake still turns out solid. Plus, it keeps for a week, so you’re not baking just to avoid waste.
- No Mixer Needed: I swear by this recipe when my hands are full—just mash those bananas with a fork, stir in the applesauce and melted coconut oil, then fold in the dry stuff. The batter’s thick but forgiving, and no one will guess it came together in five minutes.
- Moist Without the Grease: That coconut oil keeps it tender for days, but honestly? The real magic is the bananas and applesauce working together. No dry crumbs here—just a cake that’s rich, slightly sweet, and still light enough to eat at breakfast or dessert.
- Breakfast or Brunch Star: Serve it warm with a sprinkle of cinnamon or a dollop of Greek yogurt for a morning win. Or slice it cold for a picnic—it’s just as good. My kids grab it straight from the fridge for school lunches, and honestly, I don’t blame them.
Step-by-step instructions for banana cake with coconut oil
Here's how to create a rich, ultra-moist banana cake with that perfect tropical coconut flavor twist.
👨🍳 Step 1: Prepare the Wet Ingredients
Start by mashing the 3 whole ripe bananas thoroughly in a large mixing bowl until completely smooth. The riper the bananas, the sweeter and more flavorful your cake will be. Add the 1 cup unsweetened applesauce and mix well to combine—this adds moisture that keeps the cake tender.
In a separate small bowl, gently warm the 0.75 cup melted coconut oil (just until it's liquid if it's been refrigerated) and the 0.5 cup almond milk together. The warmth helps the coconut oil blend more smoothly into the batter. Add this mixture to the banana-applesauce combination and stir until fully incorporated.
👨🍳 Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the 2 cups all-purpose flour, 1 cup granulated sugar, 1.5 teaspoons ground cinnamon, 0.5 teaspoon baking soda, and 0.25 teaspoon salt. Sifting the flour first prevents lumps and ensures an even texture. If you're using optional ingredients, fold in the 0.5 cup dark chocolate chips and 0.5 cup chopped walnuts now—they'll distribute evenly throughout the batter.
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—overmixing develops gluten, which can make the cake dense. You should still see small flour streaks in the batter. This is where the magic happens: the coconut oil creates a rich, moist crumb that sets this cake apart from traditional versions.
🔥 Step 3: Bake to Golden Perfection
Preheat your oven to 350°F and grease two 9-inch round cake pans (or one 9x13-inch pan) thoroughly with coconut oil or butter. Line the bottoms with parchment paper for easy removal. Divide the batter evenly between the prepared pans—this ensures even baking and consistent layers.
Bake for 25-30 minutes (for round pans) or 30-35 minutes (for the sheet pan), until a toothpick inserted in the center comes out clean. The cake should be golden brown on top with slightly domed edges. If the top browns too quickly, tent loosely with foil after 15 minutes to prevent over-browning while allowing the center to cook through.
⏰ Step 4: Cool and Serve
Remove the cake from the oven and let it cool in the pans for 10 minutes before transferring to a wire rack to cool completely. This gradual cooling prevents cracking and allows the flavors to meld. The cake will firm up as it cools but will remain incredibly moist—thanks to that coconut oil and applesauce combination.
For the best texture, slice the cake when it's at room temperature. Serve with a dusting of powdered sugar or a drizzle of coconut cream for that extra tropical touch. Each slice should be tender with a subtle coconut aroma and just the right amount of cinnamon warmth. Store leftovers in an airtight container for up to 3 days—though I doubt they'll last that long!
Pro Tips For Making Banana Cake Recipe With Coconut Oil
- MASH THE BANANAS WELL: Don’t just chop them—squish those bananas through a fork or press them against a fine-mesh sieve for a smoother batter. Lumpy mashed bananas mean a denser cake, and nobody wants that.
- WEIGH YOUR FLOUR: Scooping flour from the bag packs it too tightly, and this cake relies on lightness. Use a kitchen scale for accuracy—1 cup of all-purpose flour should be about 120 grams loosely spooned and leveled.
- DON’T OVERMIX THE BATTER: After adding the flour, stir just until combined—maybe 10-12 strokes. Overmixing develops gluten, and this cake’s soft texture suffers when it gets tough.
- TEST THE DONENESS WITH A TOOTHPICK: Coconut oil keeps this cake moist, so the toothpick test isn’t foolproof. Look for a slightly sticky center with a few crumbs—if it’s wet but not gummy, it’s done. Overbaking dries it out fast.
Serving suggestions for this banana cake recipe with coconut oil
Classic Pairings
Serve slices warm with a scoop of vanilla coconut ice cream—the creamy texture contrasts perfectly with the cake's moist crumb. I love So Delicious Dairy-Free Vanilla for that tropical coconut flavor harmony. For a lighter option, dollop with whipped coconut cream and a sprinkle of toasted coconut flakes for extra texture. 🥥
Tropical Fruit Toppings
Fresh mango slices or passion fruit purée add vibrant color and bright acidity that cuts through the richness. I often arrange kiwi and pineapple chunks on top for a summery presentation. A drizzle of homemade lime glaze (just mix ½ cup powdered sugar with 2 tbsp lime juice) elevates every bite. 🍍
Coffee & Tea Pairings
This cake pairs beautifully with espresso—the bitterness balances the sweetness wonderfully. For a morning treat, serve with a cinnamon-spiced chai latte (I use Bigelow Chai Tea bags) to enhance the warm baking spices. Herbal tea lovers should try hibiscus iced tea for a tangy contrast. ☕
Make-Ahead Serving Ideas
Pre-slice the cake and store in an airtight container for up to 5 days. Reheat individual slices in the microwave for 15 seconds before serving. For breakfast, toast slices lightly and top with almond butter and banana slices. The cake also makes amazing banana cake pancakes—just crumble into pancake batter! 🥞
Dessert Party Presentation
For special occasions, layer slices with coconut yogurt and fresh berries in a glass trifle dish. Garnish with edible coconut flowers or a dusting of matcha powder for an elegant touch. Serve with coconut milk mojitos (mix 2 oz white rum, 1 oz coconut water, and lime juice) for a tropical dessert party vibe. 🌸
Nutrition facts
Frequently asked questions
Can I substitute coconut oil with another fat?
Yes, but texture may change. For a vegan option, use vegetable oil or avocado oil (same amount), though coconut oil gives that unique tropical flavor. For non-vegan, melted butter works but may make the cake slightly denser. Never use solid shortening—it won't create the same moist crumb.
Why does my banana cake turn out dry?
Most likely, your bananas weren't ripe enough or you overbaked. Use very ripe bananas (black spots!) and check doneness at 25 minutes—the cake continues cooking as it cools. Also, avoid overmixing the batter. The coconut oil and applesauce combo keeps it moist, so don't skip them!
How do I make this cake gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 0.5 teaspoon xanthan gum. You may need to add 1-2 tablespoons extra almond milk since gluten-free flours absorb differently. Test with a small batch first—taste and texture can vary.
Can I bake this in a different pan size?
Yes, but adjust baking time. For a 9x13-inch pan, bake 30-35 minutes. For 8-inch round pans, reduce to 20-25 minutes. Always use the toothpick test—it should come out clean. Smaller pans mean faster baking, while larger pans may need more time.
What's the best way to store leftovers?
Wrap tightly in plastic wrap or store in an airtight container at room temperature for 2 days. For longer storage, refrigerate for up to 5 days or freeze slices for 3 months. Reheat in the microwave for 15-20 seconds to restore moisture. The coconut oil helps preserve freshness longer than butter-based cakes.