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Crazy Banana Cake

Crazy banana cake (wacky banana cake) is a light, airy one-bowl banana sheet cake baked without eggs or dairy, then glazed while warm so it soaks into the spongy crumb. This easy banana cake uses mashed bananas and a simple chocolate glaze for a tender, moist slice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 ripe bananas Mashed
  • 1.5 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.33 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 0.5 cup water
For the 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, so the cake bakes evenly and releases easily after baking.
  2. Mix the flour, sugar, baking soda, salt, and cinnamon directly in the pan until evenly blended, so no pockets of leavening remain.
  3. Make three wells in the flour and add the vegetable oil, apple cider vinegar, and vanilla extract into the wells, letting each liquid sit in its own spot.
  4. Pour the mashed bananas and water over everything and stir with a fork until just combined, stopping as soon as the batter looks uniform.
  5. Bake for 25–30 minutes at 350°F until a toothpick comes out clean, and do not overbake so the crumb stays spongy.
Glaze
  1. Whisk the powdered sugar, cocoa powder, milk, and vanilla until smooth, so the glaze pours without lumps.
  2. Pour the glaze over the warm cake right after baking, letting it run to the edges and soak into the surface.

Notes

Pro tip: for the light, airy texture, mix just until the flour disappears—overstirring makes it denser. Store the cake covered at room temperature for up to 2 days or refrigerated up to 4 days; freeze slices wrapped tightly for up to 2 months. For a dairy-free option, use a dairy-free milk in the chocolate glaze.