Healthy Banana Cake
The ultimate comfort food, Healthy Banana Cake is a moist, nutritious treat that combines the natural sweetness of bananas with hearty oats. Perfect for breakfast or dessert, this easy recipe will have you craving more. Make it tonight and indulge in a slice of deliciousness!
Equipment
- Blender
- 8 x 8-inch baking pan
- Parchment Paper
- Hand Mixer
Ingredients
- 1 cup dry roasted and lightly salted almonds
- 1 cup old-fashioned oats
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 large eggs
- 1 cup mashed bananas
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- 4 ounces cream cheese
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1-1/2 cups powdered sugar
- banana chips optional, for topping
- Coarsely chopped almonds optional, for topping
Instructions
- Start by preheating your oven to 350°F (176°C). While the oven heats up, take your 8×8-inch baking pan and line it with parchment paper. This will ensure your cake doesn't stick and comes out beautifully. Lightly grease the paper with cooking spray for extra assurance. Set the pan aside.
- Next, peel the bananas and place them into a bowl. Using a fork, mash them until you achieve a smooth consistency. It’s crucial to spoon the mash into a measuring cup and fill it to the top for an accurate measurement—this will help the cake turn out perfectly moist.
- For the batter, gather your powerful blender (a Blend-tec or Vitamix works beautifully!). Into the blender, add the almonds, oats, coconut oil (remember to melt it first), honey, and the measured, mashed bananas. Pulse all these ingredients together until you reach a fairly smooth texture, which should take about 60 seconds.
- Now it's time to add the rest of the cake ingredients. Toss in the baking powder, baking soda, vanilla extract, salt, ground cinnamon, and cornstarch. Blend these together until the mixture is smooth and creamy, which should take another minute or two. Don’t forget to stop and scrape down the edges if needed to ensure everything is well blended.
- Once everything is combined, pour the batter into the prepared baking pan. Use a spatula to scrape every last bit out of the blender and smooth the top of the batter for an even bake.
- Place the pan in the preheated oven and bake for 33 to 38 minutes. You’ll know the cake is ready when the edges are lightly browned, and a toothpick inserted in the center comes out clean. I find that 35 minutes is perfect in my oven!
- While the cake is baking, let’s prepare the optional frosting! In a bowl, combine the softened cream cheese and butter. Using a hand mixer, beat these together until you achieve a smooth consistency.
- Next, add in the remaining vanilla extract, a pinch of cinnamon, and salt. Mix this together until smooth, then gradually add in the powdered sugar. Beat it in between additions until you reach your desired creamy consistency.
- Once your cake has cooled completely, it’s time to frost it! Spread your desired amount of frosting on top of the cake. The batch makes quite a bit, so feel free to use it all or save some for your pancakes or waffles later. If you’d like, add coarsely chopped almonds and top each slice with a banana chip for an extra touch!
Notes
Use a good, powerful blender (like Blendtec or Vitamix) to break down the almonds without overheating the machine.
Use old-fashioned oats to ensure you get the right measurement; quick or steel-cut oats are smaller, denser, and may lead to a dry cake.
This recipe uses about 2 to 3 large bananas; the riper, the sweeter!
Cornstarch provides additional support as we aren’t using flour.
Store leftover cake in the fridge for up to 5 days, using parchment paper between slices to prevent sticking.