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Crazy Banana Cake

Crazy banana cake (wacky-style) is a one-bowl, egg-free banana sheet cake baked until light and spongy, then finished with a chocolate glaze that soaks in. This dairy-free banana cake uses mashed ripe bananas, vegetable oil, vinegar, and a simple cocoa glaze for a soft crumb and glossy pour-over top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cake batter
  • 3 bananas 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
Chocolate glaze
  • 1 cup powdered sugar
  • 3 tbsp cocoa powder
  • 3 tbsp milk Use dairy-free milk if desired.
  • 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 dry mixture and add the vegetable oil, apple cider vinegar, and vanilla extract to the wells.
  4. Pour the mashed bananas and water over everything and stir with a fork until just combined.
  5. Bake for 25–30 minutes at 350°F until a toothpick comes out clean; do not overbake.
Glaze
  1. Whisk the powdered sugar, cocoa powder, milk, and vanilla together until smooth, then pour the glaze over the warm cake.

Notes

Pro tip: Stir just until you no longer see dry flour so the crumb stays light and airy; if you want a thinner pour, whisk in 1–2 teaspoons more milk. Store covered at room temperature up to 3 days, or refrigerate up to 5 days. Freeze slices up to 2 months (glaze may dull slightly after thawing). For a dairy-free swap, use dairy-free milk in the chocolate glaze.