Banana Olive Oil Cake + Toffee Sauce
Serves: one 9" cake
  • ½ cup Olive Oil (not extra virgin)
  • 3 large Eggs
  • 1¼ cups Light Brown Sugar
  • 2 teaspoons Vanilla
  • 3 medium-sized Bananas, (ripe, but they don't need to be brown)
  • 1½ cups All-purpose Flour
  • ½ teaspoon Salt
  • 2 teaspoons Baking Powder
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Ground Cardamom
  • extra flour
  • 4 large Bananas (these don't need to be super ripe)
  • 1 Lemon
  • ½ cup (1 stick) Salted Butter
  • ⅔ cup Brown Sugar
  • ½ cup Heavy Cream or Full Fat Coconut Milk
  • Coarse Sea Salt
  2. Preheat the oven to 350 degrees. Grease and flour a deep-sided 9" round baking pan.
  3. Place the oil, eggs, brown sugar, and vanilla in a blender and process until smooth. Add three of the bananas and process until there are no large chunks of bananas left, yet the mixture is still slightly lumpy. Pour the banana mixture into a large mixing bowl.
  4. In a smaller mixing bowl, whisk together the flour, salt, baking powder, cinnamon, and cardamom.
  5. Add the dry ingredients to the banana mixture and whisk together until just combined.
  6. Pour the batter into the prepared pan.
  7. Add about ½ cup of flour to a shallow bowl. Peel the 4 large bananas. Toss the bananas in the flour gently, so that they are fully coated. Using a sharp knife, slice the bananas in half, then slice each half horizontally. You should have 8 slices of banana that curve one way and 8 that curve the other. Take 8 of the banana slices that all curve in the same direction and place them carefully on top of the batter, cut side up, so that they form a wheel of sorts (see photos of cake). Squeeze a little lemon juice on the cut side of each banana and spread across the surface with your finger - this will stop if from browning unpleasantly.
  8. Bake the cake in the preheated oven for 35-40 minutes, or until a tester inserted into the center of the cake comes out clean.
  9. Let the cake cool for 30 minutes in the pan. Invert onto a serving platter. Top with toffee sauce sprinkle with a little chunky sea salt, and serve (spoon a little extra sauce over the slices of cake).
  10. Store in an airtight container for up to 3 days. Toffee sauce should be stored in the refrigerator.
  12. Place the butter and brown sugar in a saucepan. Heat over low, stirring occasionally, until the butter is melted and the sugar is dissolved.
  13. Bring the heat up to medium high. Cook the mixture at a boil for a few minutes, or until it begins to turn a deep amber color. As soon as the mixture darkens, pour in the cream. Mixture will sputter and seize. Continue to cook until the mixture becomes smooth and silky.
  14. Remove from heat.
  15. Let cool.
  16. Pour over slices of banana cake.
  17. Store in the fridge in an airtight container. Reheat as needed.
Recipe by The Kitchen McCabe at