Healthy Banana Cake
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My healthy banana cake recipe is soft and tender with a sweet banana flavor and tangy cream cheese frosting. It’s an impressive, one-bowl recipe my family just adores.
Healthy banana cake that tastes indulgent
If you think banana bread is the only way to use up overripe bananas, my healthy banana cake might surprise you.
I developed this recipe to let ripe bananas do the heavy lifting. They add natural sweetness, moisture, and structure, which means we can use less added sugar or fat without sacrificing flavor. I add some cinnamon for warmth and coziness, creating a cake that feels indulgent but is made with wholesome, everyday ingredients.
The result is a moist, fluffy cake that is naturally sweet and doesn’t taste lightened up or compromised on flavor. It’s one of my family’s most requested bakes, and I’m fairly certain they let the bananas brown on purpose!
Key Ingredients
Here’s what goes into this healthier banana cake, along with my kitchen notes. Full measurements are in the recipe card below.
- White whole wheat flour. It has the texture of all-purpose flour but with a little extra fiber from the whole wheat. I also had luck with whole wheat pastry flour.
- Granulated sugar OR sweetener. I used a sugar-free blend of allulose, but you’re welcome to use any sweetener: white sugar, brown sugar, or a sticky sweetener like maple syrup or honey. If you use a liquid sweetener, reduce the amount by a third.
- Baking soda. Gives the cake some structure and rise.
- Cinnamon. A must for banana cake!
- Salt. Balances the other ingredients and enhances the overall sweetness.
- Oil. I used coconut oil, but any oil can be used.
- Milk. I used unsweetened almond milk, but coconut, soy, oat, etc., will work well too.
- Ripe bananas. Overripe bananas are key. They give the cake an even moister texture and more natural sweetness.
- Frosting. You can use any cream cheese frosting or make a healthier version (in the recipe card).
How to make a healthy banana cake
Prep. Preheat the oven and grease three cake pans.
Mix. Combine the dry ingredients in a large bowl, then whisk in the wet ingredients until smooth, leaving no lumps.
Bake. Spoon the cake batter into the cake pans and bake until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Frost and layer. Place one cake on a flat surface, then frost it. Repeat this with the remaining cake layers, and cover the tops and sides with frosting.
How to keep the cake moist
I’ve had several readers mention that their cake turned out dense instead of moist. After retesting, these are the two key things that make a difference:
Fully mash the bananas. The smoother the bananas, the smoother the batter. Large chunks don’t incorporate properly and can weigh down the crumb. Aim for an almost puree-like consistency.
Do not overbake. This cake continues to cook as it cools (carryover cooking). Remove it when a toothpick comes out with a few moist crumbs.
Arman’s recipe tips
- Gluten-free. I had success testing this with Bob’s Red Mill gluten-free flour (with added xanthan gum). I didn’t need to change out or increase any other ingredients.
- Vegan. Use dairy-free cream cheese frosting.
- Don’t have any ripe bananas? Fear not! Place the bananas on a baking sheet (in their peels) and bake them at 350F for 15-20 minutes, or microwave them for 20-25 seconds. This will soften the bananas so they’re sweet and easy to mash.
How to store leftovers
Leftover cake slices will keep well in the fridge, covered, for up to 5 days. You can also freeze slices and keep them in an airtight container for up to 2 months.
Healthy Banana Cake
Ingredients
- 4 1/2 cups white wholewheat flour 540g
- 1 1/2 cups allulose 300g
- 1 tablespoon baking soda 12g
- 1 teaspoon salt 5g
- 2 teaspoon cinnamon 5g
- 3 large bananas 330g, well mashed
- 1/2 cup + 3 tablespoons oil 165ml
- 2 1/4 cups milk 540ml, I used unsweetened almond milk
- 2 cups cream cheese frosting 480g
Instructions
- Preheat the oven to 180C/350F. Grease three 8-inch cake pans and set aside.
- In a large mixing bowl, add the flour, sweetener, baking soda, salt, and cinnamon. Add the bananas, oil, and milk, and mix until a thick batter remains.
- Transfer the cake batter evenly among the cake pans. Bake the cakes for 40 to 45 minutes or until a skewer comes out mostly clean.
- Remove the cakes from the oven and let them cool completely in the cake pans. Once cooled, frost and layer the cakes.
- Take the first cake and place it on a flat surface. Spread a generous portion of frosting on top. Place the second cake on top and add more frosting to cover. Top with the final cake, and frost the top and the outside of the cake completely.
Notes
Nutrition
✅ Nutrition reviewed
Nutrition information was calculated using weighed ingredients and reviewed by our in-house registered dietitian. Values are estimates and may vary by brand and portion size.
More healthy banana recipes
- This protein banana bread is super moist and fluffy, and sneaks in protein in every slice.
- Banana bread cookies need just 3 healthy ingredients and no butter or oil.
- Healthy banana pudding is my go-to dessert when I’m craving something creamy and smooth.
- I love these banana yogurt muffins as a snack with my afternoon coffee.
Originally published March 2021, updated February 2026.
what is CUP ?? I really wanted to make this cake, but it is ridiculous to say ‘cup’ without even a hint of weight or volume
Hi Iwona- I totally hear you. Because of this feedback, my team and I have gone in and calculated the metric measurements, and also given a full breakdown if made as a single layer cake.
Much denser than expected, but delicious flavor. Has anytime tried with eggs?
Hi Courtney! I specifically tested this recipe to be eggless (easier and more affordable). I’m wondering if you overbaked the cakes if it turned out dense? It shuld be moist and soft, similar to banana bread 🙂
Can I use this recipe for cupcakes?
Yes you can Daniele! I’d follow the measurements for a single layer cake and divide it into a greased 12-count muffin tin (you should get at least 10 muffins with the batter). Bake for about 18 to 20 minutes and let them cool for 5 minutes in the pan before carefully transferring them to a wire rack.
Great cake, much like banana bread, but definitely tasted the baking soda. Will reduce by a half next time. I saw a recommendation of 1/4 tsp baking soda per 1 cup of flour in most recipes.
Hi A! Hmm, I’m wondering if your baking soda was possibly older or expired? The amount is differently appropriate for the recipe. I also updated it with metric measurements for accuracy.
Delicious!!!
Thanks so much, Eileen! So glad you enjoyed the cake!
This cake was delicious! It was fairly dense but not too filling. It was nicely moist as well! The steps to make it are really simple. I cut the sugar in half and it was still amazing (I used coconut sugar).
Hi! If I make this as a single layer cake do you know how long I should bake it? Also I’ve read in some places that if I use monk root that I shouldn’t use as much is it still an equal substitution as other sweeteners?
Hi Kerry- single layer cake is the same baking time 🙂 If you use monk fruit, I’d double check that the packaging confirms it is cup for cup, and not requiring adjustments 🙂
Do you have a recipe for the frosting?
😊
Hi Andrea- I do! I’ve updated the recipe card to include it 🙂
Hi could I use applesauce to sweeten?
Instead of banana? Or instead of the sugar? Because if its the latter, it won’t work 🙂
is there a substitute for white whole-wheat flour?
Hi Brooke- yes, regular all-purpose flour or cake flour 🙂
What would the baking directions if I want the cake to be say 13X9 or even similar to a swiss roll?
Hi! I think you’d probably bake it at the same time (40ish minutes) and if it’s not proprly baked, just check on it every few minutes after that if it isn’t fully baked. Do the toothpick test until no moist crumbs remain.
Nice & delicious.
Thanks for the lovely feedback, Corazon. I’m so glad you enjoyed the recipe!