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Crazy Banana Cake

Crazy banana cake is a light, airy wacky-style one-bowl banana cake made without eggs or dairy, then frosted with a chocolate glaze that soaks into the spongy crumb. The result is a simple banana sheet cake with a tender, golden interior and a glossy chocolate top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crazy banana cake
  • 3 ripe bananas
  • 1.5 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.333 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 0.5 cup water
Chocolate glaze
  • 1 cup powdered sugar
  • 3 tbsp cocoa powder
  • 3 tbsp milk
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat the oven to 350°F and grease a 9x13 pan.
  2. Mix the all-purpose flour, sugar, baking soda, salt, and cinnamon directly in the pan.
  3. Make three wells in the flour and add the vegetable oil, apple cider vinegar, and vanilla extract to each well.
  4. Pour the mashed ripe bananas and water over everything, then stir with a fork until just combined, leaving the batter slightly uneven.
  5. Bake for 25–30 minutes at 350°F until a toothpick comes out clean; do not overbake.
Glaze and finish
  1. Whisk the powdered sugar, cocoa powder, milk, and vanilla until smooth.
  2. Pour the chocolate glaze over the warm cake, letting it run to the edges.

Notes

For the light, wacky-style crumb, stop mixing as soon as the flour disappears—overmixing can make the cake dense. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze unfrosted slices up to 2 months. To keep it dairy-free, use dairy-free milk in the chocolate glaze.