Olive Oil Banana Cake with Chamomile Glaze

I’m always in search of cakes that feel rustic and cozy, but a little refined. I wanted to take banana bread, a comfort bake I’ve turned to since I first started baking as a kid, and add just a little finesse. Fruity olive oil and fragrant chamomile give this simple banana cake an elegance that banana bread is missing, but doesn’t take away that nostalgic urge to plate up just one more slice.

Combining chamomile and banana may sound unusual, but they actually share some honeyed floral notes. I opted for fruity extra-virgin olive oil to reinforce the floral flavors, and it makes the cake extra tender and soft. I usually prefer brown sugar’s rich molasses flavor when baking with bananas, but in this cake, I chose granulated sugar to let the chamomile aroma stand out more. A dash of vanilla extract in the glaze boosts the floral notes. I left it out of the cake because, compared to the banana, the chamomile is already subtle, and vanilla would overpower it.

The olive oil and ripe bananas make this cake extra moist, without becoming dense, and the thick chamomile glaze adds a little indulgent sweetness. Just like banana bread, this olive oil banana cake works equally well for a breakfast cake as for an afternoon treat. And, naturally, it pairs well with chamomile tea, but it’s equally good with a cup of coffee.

Why You’ll Love This Recipe

• A refined twist on banana bread: Chamomile adds delicate floral notes that make this cake feel a little more elegant than classic banana bread, while still tasting cozy and familiar.
• Soft, extra-moist crumb: Ripe bananas and fruity olive oil keep this cake tender and moist without becoming heavy or dense.
• Simple, approachable baking project: No mixer required — just a whisk, a couple of bowls, and a saucepan for infusing the milk.
• Perfect for coffee or tea time: This everyday cake works equally well for breakfast, an afternoon coffee break, or dessert.

Ingredients for Olive Oil Banana Cake with Chamomile Glaze

• Whole milk provides the best texture and flavor. So, unless you’re in a pinch, I’d avoid reduced-fat or skim milk. To make this cake dairy-free, soy milk is the closest match to whole dairy milk, but you can use your favorite.
• Chamomile tea: I use high-quality chamomile tea that comes in plastic-free tea bags. After infusing the milk, I squeeze the tea bags to extract as much milk as possible. You can absolutely use loose dried chamomile flowers, but you’ll need to strain the milk before adding it to the cake and glaze.
• Bananas: Use very ripe bananas. The skin should have lots of brown spots or be entirely brown. You can use previously frozen bananas, but thaw them before mashing.
• Granulated sugar: I usually prefer brown sugar or a mix of brown and granulated sugar when making banana bread and cakes, but granulated sugar lets more of the floral chamomile flavor come through.
• Eggs add structure and richness to the cake batter.
• Extra virgin olive oil makes this cake extra soft and moist. Olive oil’s fruity, floral flavor pairs beautifully with the herbaceous chamomile tea.
• All-purpose flour provides just the right amount of structure without making the cake tough. Although I haven’t tested it, you can make this cake gluten-free by substituting your favorite 1-to-1 gluten-free flour.
• Baking powder and baking soda
• Salt: I use sea salt for all my cooking and baking. 1/2 teaspoon of sea salt weighs 3g. If you cook with Diamond Crystal Kosher salt, use 3/4 teaspoon. If baking by weight, use 3g, no matter which brand of salt you have.
• Powdered sugar sweetens and thickens the glaze.
• Vanilla extract: In the cake, it would get lost, but I like to add a drop to the glaze. It enhances the chamomile’s floral flavor.

Equipment

• Kitchen scale
• Small saucepan
• 23cm (9-inch) round cake pan with at least 5cm (2-inch) sides
• Mixing bowls
• Whisk
• Small offset spatula or butter knife

How to Make Olive Oil Banana Cake with Chamomile Glaze

For the Chamomile-Infused Milk

1 Infuse the milk:

In a small saucepan, bring 240ml (1 cup) whole milk to a simmer over medium-high heat, keeping an eye on it so it doesn’t boil over. Remove from the heat and add 4 to 5 chamomile tea bags. Cover, and set aside to steep and cool completely, about 1 hour.

You can make the milk ahead of time and store it in an airtight container, with the tea bags, in the fridge overnight.

For the Cake

1 Preheat the oven to 175°C (350°F):

Arrange a rack in the center of the oven and preheat to 175°C (350°F). Grease a 23cm (9-inch) round cake pan with baking spray. Line the bottom of the pan with parchment paper and spray the parchment.

2 Mix the wet ingredients:

In a large bowl, whisk together 227g (1 cup) mashed banana, 200g (1 cup) granulated sugar, 2 large eggs, 120ml (1/2 cup) of the chamomile-infused milk, and 120ml (1/2 cup) extra virgin olive oil until combined.

3 Add the dry ingredients:

Add 210g (1 3/4 cups) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon sea salt. Whisk just until the batter is evenly mixed with no lumps remaining.

4 Bake:

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 38 to 40 minutes.

5 Cool:

Remove from the oven to a wire rack and let the cake cool in the pan slightly for 15 minutes. Run an offset spatula or a butter knife around the edges of the cake to loosen it. Invert the cake out of the pan. Peel the parchment paper off the bottom of the cake, then place the cake, rounded side up, on the rack to cool completely.

For the Glaze

1 Make the glaze:

While the cake cools, make the chamomile glaze. Add 113g (1 cup) powdered sugar, 1/8 teaspoon sea salt, and 1/2 teaspoon vanilla extract to a medium bowl. Add 1 tablespoon of the chamomile-infused milk and whisk to combine. Add more of the milk, 1 teaspoon at a time, until you reach your desired consistency. It should be a thick, pourable glaze.

2 Glaze the cake:

Transfer the cake to a serving platter. Pour the glaze over the cake, using an offset spatula or the back of a spoon to spread it into an even layer and push it to the edges of the cake, allowing it to drip down the sides as desired. Let it set for at least 10 minutes before slicing.

3 Serve:

Slice wedges and serve. Store leftover cake, covered, in the fridge for up to 2 days.

Tips for Success

• Line the pan with parchment paper: When I was working at a bakery, we ordered large boxes of parchment cake rounds. You can buy them for home baking, too, but with so many different cake pan sizes, it quickly gets expensive and difficult to find storage. I just use a square of parchment paper and cut it into a round, the same way I made paper snowflakes as a kid. Fold the parchment in half, then in half again the other way to make a square. Now fold it in half diagonally to make a triangle. Finally, fold the triangle in half to make a skinnier triangle. Flip the cake pan over, and place the parchment triangle’s point at the center of the pan. Cut the parchment paper along the outer curve of the pan. Unfold, et voilà, a perfect cake round!
• Glaze consistency: I always start with just 1 tablespoon of milk and check how it feels before adding more. If it’s too thick, I add more milk, 1 teaspoon at a time, until the glaze hits the consistency I’m after. I like a very thick, but pourable, glaze, so it doesn’t run off the cake, and I can control how it drips.
• Cool completely before glazing: It can be tempting to rush ahead if the cake feels a little warm, but let the cake cool completely before glazing. Glazing a warm cake causes the glaze to melt into the cake rather than coating the top. Also, more of the glaze will run off the sides.

How to Serve Olive Oil Banana Cake

This olive oil and chamomile banana cake makes a wonderful mid-afternoon pause. It obviously pairs well with chamomile tea, but it also works surprisingly well with coffee. And it’s definitely the kind of cake I like to dig into for breakfast.

How to Store Olive Oil Banana Cake

Store leftover cake, covered, in the fridge for up to two days.

The baked, unglazed cake can be frozen for up to three months. Allow the cake to cool completely before wrapping it in a layer of plastic wrap, then a layer of aluminum foil. Thaw the cake overnight in the refrigerator and bring it to room temperature before glazing and serving. If you’ve baked and frozen the cake ahead of time, when ready to serve, you can make the glaze with whole milk instead of infusing it with chamomile.

More Recipes for Coffee Time

• Aargauer Rüeblitorte: This Swiss carrot cake is lighter and less sweet than the British or American version.
• Italian Olive Oil Cake: This cake has a beautiful golden crust and a rich, tender crumb.
• Torta Caprese: This flourless chocolate cake from the island of Capri has a thin shell and a rich interior flavored with almonds, chocolate, and Strega or rum.

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