Healthy Banana Cake

3.88 from 332 votes

This healthy banana cake recipe will be your new favorite! It's made with no refined sugar or butter, but has so much sweet banana flavor and the perfect light texture. It comes together so easily and is topped with a healthy and vegan whipped cream frosting.

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Prep Time25

Cook Time25

Total Time50

Servings: servings

Author: Molly

INGREDIENTS

Banana Cake

2 cups white whole wheat flour or gluten-free flour
1/2 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 bananas ripe
1/2 cup vanilla or plain greek yogurt
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1 tablespoon coconut oil melted and slightly cooled
1 egg room temperature

Coconut Whipped Cream

2 14 ounce cans full fat coconut milk
8 tablespoons honey agave or maple syrup
1 teaspoon vanilla extract

INSTRUCTIONS

Preheat the oven to 350º F. Spray an 8 inch square baking pan with cooking spray and set aside.
In a large bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
2 cups white whole wheat flour, 1/2 teaspoon ground cinnamon, 1 1/2 teaspoons baking soda, 1/2 teaspoon kosher salt
In a blender, combine the bananas, greek yogurt, maple syrup, vanilla, coconut oil and egg. Blend until smooth, about 1 minute. Pour the blended wet ingredients into the dry ingredients. Whisk well until incorporated.
3 bananas, 1/2 cup vanilla or plain greek yogurt, 1/3 cup pure maple syrup, 1 teaspoon vanilla extract, 1 tablespoon coconut oil, 1 egg
Pour the cake batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan..
Once cooled, make the frosting. Chill the cans of coconut milk in the refrigerator overnight or for at least 12 hours to separate the coconut fat and liquid. About one hour before making the frosting, chill a mixing bowl and beaters/paddle attachment in the freezer. Once chilled, open the coconut milk cans and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the cream until fluffy and smooth, about 3 minutes. Add the sweetener and vanilla and beat until incorporated.
2 14 ounce cans full fat coconut milk, 8 tablespoons honey, 1 teaspoon vanilla extract
Remove cake from pan and frost cooled cake. Cut and serve.
Store frosted cake in the fridge in an air tight container for up to w week or freeze for up to one month.

Notes

Add Ins: stir in 1 cup of semi-sweet chocolate chips or chopped walnuts before baking.

Cream Cheese Frosting. Swap the coconut whipped cream for the classic cream cheese frosting in this gluten-free banana cake.

Dairy-Free. Swap the greek yogurt for a plant-based greek yogurt.

Store. Store leftover cake in an airtight container in the refrigerator for up to 4 days.

Freeze. Wrap cooled cake, without the frosting, in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge.

Nutrition

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