This banana cake is so moist and fluffy, you won’t believe it is healthy! No eggs, no butter, and no milk are needed, but you’d never tell- it’s topped with a healthy cream cheese frosting!
Healthy Banana Cake
It’s no secret that if I can make a dessert healthier, I’ll do my darn best to make it happen. See, I’m the kind of person who eats dessert every single day, sometimes twice a day if I’m testing out a new recipe. Because of this, having healthier versions of them on hand is a blessing.
Every weekend, I try and make something for the week ahead, often using leftovers I find in my fridge or pantry. The other day, my mom gave me a bunch of bananas, and I let them ripen over the next couple of days. When they had browned, I wanted to use them up, but by making something a little bit different. I’ve been a huge fan of the popular ‘wacky cake’ concept, which involves making cakes without eggs, butter, or milk. Instead of the typical vanilla or chocolate, I opted to make a banana version and was thrilled with the results!
I’ve been meaning to share a healthy banana cake recipe for quite some time. It’s the perfect use of overripe bananas, and an excuse to make something else besides banana bread. This cake calls for simple ingredients and all of it is made in just one bowl.
No eggs, no dairy, and no butter are needed, but you’d never tell. The texture is super moist, fluffy, and with a light crumb. It’s sweet and full of banana flavor, complimented perfectly with the cream cheese frosting.
I had some friends over for coffee the other day and served them this cake and NO ONE believed me when I told them it was healthy- They thought it was perfectly decadent and bought it from a cake shop!
How do you make a healthy banana cake?
- White wholewheat flour– A take on all purpose flour, but healthier. It has all the benefits of wholewheat flour, but has been bleached white and has a lighter texture. If you’d like to make this gluten free, use a gluten free blend that contains xanthan gum.
- Granulated sweetener of choice– To keep this cake sugar free, use erythritol or monk fruit sweetener. If you don’t follow any specific diet, brown sugar or white sugar can be used.
- Baking soda– Gives the cake some structure and rise.
- Cinnamon– A must for any baked good with cinnamon in it.
- Salt– Balances out all the ingredients and brings out the sweetness of the sweetener and banana.
- Oil– Any neutral flavored oil can be used.
- Milk of choice– I used unsweetened almond milk, but coconut, soy, oat, etc. will work well too.
- Bananas– Overripe bananas are key. They give the cake an even more moist texture and more natural sweetness.
- Frosting– Nothing goes better with banana cake than a delicious cream cheese frosting.
Start by adding your dry ingredients into a large mixing bowl and mix until combined. Next, add the remaining ingredients and whisk together, until a thick batter remains. Distribute the batter evenly amongst three greased 8-inch cake pans.
Now, bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean. Remove the cakes from the oven and let them cool in the pans completely. Once cooled, remove the cakes from the pan and place the first cake onto a flat surface. Spread a generous portion of frosting on top. Place the second cake on top and cover the top and exterior of it with the remaining frosting.
Tips to make the best banana cake
- The cakes will be quite thin, but perfect for layering. If you’d like a single layer cake, simply bake it all in a 9 or 10-inch cake pan.
- Your bananas must be overripe for this recipe, or else the cake will risk becoming quite dense.
- For a smoother texture, blend your bananas instead of mashing them.
Storing and freezing the sugar free banana cake
- To store: Cover the cake and store it in the refrigerator for up to 1 week.
- To freeze: Place slices of the cake in a sealable container and store them in the freezer for up to 6 months.
More healthy dessert recipes to try
Healthy Banana Cake
- 4 1/2 cups white wholewheat flour * See notes
- 1 1/2 cups granulated sweetener of choice ** See notes
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 teaspoon cinnamon
- 3 large bananas mashed
- 1/2 cup + 3 tablespoons oil any neutral oil can be used
- 2 1/4 cups milk of choice I used unsweetened almond milk
- 2-3 cups cream cheese frosting *** See notes
- Preheat the oven to 180C/350F. Grease three 8-inch cake pans and set aside.
- In a large mixing bowl, add all your dry ingredients and mix well. Add the remaining ingredients and mix together, until a thick batter remains.
- Transfer the cake batter evenly amongst the cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean.
- Remove the cakes from the oven and let them cool in the cake pans completely. 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.