Moist Banana Cake with Cinnamon Streusel
A comforting, crowd-pleasing cake filled with ripe banana slices tucked between two layers of fluffy batter, crowned with a buttery cinnamon crumble that bakes into a golden crust. It fills the kitchen with an irresistible aroma as it bakes. Easy enough for beginners, impressive enough for guests.
🛒 Ingredients
10 servings
- 4 cups (480 g) all-purpose flour
- 1 cup (240 ml) olive oil
- 2 cups (400 g) sugar
- 2 cups (480 ml) warm milk
- 2 eggs
- 1 tablespoon baking powder
- 2 tablespoons ground cinnamon (optional, in the batter)
- 4 ripe bananas
- Streusel: 1 cup (120 g) flour
- Streusel: 1 cup (120 g) sugar
- Streusel: 1 tablespoon ground cinnamon
- Streusel: 2 tablespoons softened butter
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a large baking pan.
- 2
In a large bowl, whisk together the flour, sugar, and cinnamon if using. Add the olive oil, warm milk, and eggs, then beat with an electric mixer until the batter is smooth and uniform — it will be slightly thick, which is expected. Gently fold in the baking powder with a spatula.
- 3
Make the streusel: combine flour, sugar, and cinnamon in a bowl, then rub in the softened butter with your fingertips until the mixture resembles coarse, sandy crumbs.
- 4
Pour half the batter into the prepared pan. Peel the bananas, slice them thinly lengthwise, and lay them in an even layer over the batter.
- 5
Cover with the remaining batter and sprinkle the streusel evenly over the entire surface.
- 6
Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing and serving.
💡 Chef's Tip
The riper the bananas, the sweeter and more fragrant your cake will be — look for skins with plenty of brown spots. Swap olive oil for sunflower oil for a more neutral flavour. Keeps well for up to 3 days at room temperature, loosely covered.
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