Healthy Banana Cake
This banana cake is so moist and fluffy, you won't believe it is healthy! No eggs, no sugar, and no dairy needed, but you'd never tell!
Servings 15 servings
Calories 295kcal
Ingredients
- 4 1/2 cups white wholewheat flour * See notes
- 1 1/2 cups sugar ** 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 I used unsweetened almond milk
- 2-3 cups cream cheese frosting
Instructions
- Preheat the oven to 180C/350F. Grease three 8-inch cake pans and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda, salt, and cinnamon. Add the bananas, oil, and milk and mix 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 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
* You can also use all purpose flour or gluten free flour (with added xanthan gum).
** I use allulose to keep the sugar and calories down.
*** Any cream cheese frosting can be used.
To make a single layer cake, divide the recipe by three.
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.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 43g | Protein: 8g | Fat: 12g | Sodium: 423mg | Potassium: 139mg | Fiber: 7g | Sugar: 15g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg | NET CARBS: 36g