This Healthy Banana Cake is moist, dense, and sweet! It’s free of refined sugar, dairy, gluten, and flour—but still delicious. Try it with cream cheese frosting!
Try some other cake recipes next like Gluten-Free Carrot Cake, Applesauce Cake, or Pistachio Cake.
The BEST Healthy Banana Cake Recipe!
These buttery Banana Cupcakes are a family favorite! The soft, sweet cake with cream cheese frosting is always a hit.
Every time I have ripe bananas, I make them—so I decided to turn those flavors into a treat without refined sugars that I could pass for a nutritious breakfast. This cake tastes just like the cupcakes but is packed with amazing ingredients:
- No flour: Uses whole oats instead.
- No refined sugar: Sweetened with banana and honey.
- 1 cup of mashed bananas: Full of fiber and vitamins.
- Almonds: Packed with healthy fats, vitamins, and minerals.
- Protein: Comes from almonds and eggs.
- Coconut oil: Can help raise good cholesterol.
Quick Tip
If you’re looking for the perfect first birthday smash cake this is the one! I made it for my youngest kids first birthdays and it was a hit!
Let’s Chat Bananas
This moist Banana Cake recipe relies on overripe bananas. Here are a few tips:
- The riper the bananas, the sweeter and more flavorful the cake! Wait until the skins are covered in brown spots.
- Use a hand mixer to mash bananas faster.
- No ripe bananas? Bake them at 350°F for 7-8 mins until the skins turn black. Let them cool, discard any liquid, and mash.
- For accurate measuring, mash first, then fill and level a measuring cup—too much banana can make the cake mushy.
Healthy Banana Cake Ingredients
Below are a few ingredient-specific notes:
- Honey: Naturally sweetens and keeps the cake moist.
- Almonds: Dry roasted, lightly salted almonds add great flavor. (These are my go-to!)
- Old-fashioned oats: The best option—other oats can make the cake dry.
- Coconut oil: Some brands taste strong. I use LouAna® for a mild flavor.
- Cornstarch: Helps thicken and hold the cake together instead of flour.
Quick Tip
The ingredients in this Healthy Banana Cake are naturally gluten free, but make sure to check all your ingredient labels to be sure they weren’t processed in a facility with gluten.
How To Make Healthy Banana Cake
To make this Healthy Banana Cake, just use a good, powerful blender!
- Blend the batter in steps, stopping to scrape the sides so everything mixes well.
- Once smooth, pour into a baking pan and bake. While it bakes, mix the frosting (if using) and spread it on once the cake is cool.
Banana Cake Frosting Options
The optional cream cheese frosting has sugar and dairy. If that’s not an issue, it’s a delicious match!
For a simple topping, dust with powdered sugar or spread on roasted almond butter.
If using frosting, add chopped almonds (leftover from the cake) and press a banana chip into each slice. I love Bare® baked banana chips—just bananas, no added oils or sugar! (Not sponsored.)
Recipe Tips
- Use a light-colored 8×8-inch pan lined with parchment for easy removal. A light pan helps the cake bake evenly.
- The cake is ready when the top looks dry, edges are firm and lightly browned, and a toothpick comes out clean or with a few crumbs.
- Lift the cake out with the parchment, then slice with a sharp knife. For clean cuts, rinse the knife under warm water, dry it, and repeat for each slice.
Storage
Store leftover cake in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days.
For longer storage, wrap slices tightly and freeze for up to 3 months. Thaw in the fridge or at room temp before serving.
More Healthy Banana Recipes:
- Peanut Butter Banana Bars just like blondies!
- Flourless Banana Muffins with mini chocolate chips
- Chocolate Banana Muffins with Greek yogurt
- Gluten-Free Banana Pancakes with oats
- Healthy Banana Muffins naturally sweetened with honey
Healthy Banana Cake
Equipment
- High-powered blender see note 1, like Blend-tec/Vitamix
- Hand mixer for optional frosting
Ingredients
- 1 cup dry roasted and lightly salted almonds
- 1 cup old-fashioned oats see note 2
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 large eggs
- 1 cup mashed ripe bananas see note 3
- 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 see note 4
- 4 ounces cream cheese reduced-fat or regular, softened to room temperature
- 4 tablespoons unsalted butter at room temperature
- 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
- Preheat oven to 350°F (176°C). Line an 8×8-inch baking pan with parchment paper and lightly grease with cooking spray. Set aside. Mash bananas: remove skin and add banana to a bowl. Mash with a fork until you get a smooth consistency. Spoon the mash into the measuring cup. Be sure to fill the measuring cup all the way to the top and level off for the perfect measurement.
- Add the almonds, oats, coconut oil (measure when melted), honey, and measured, mashed bananas to a large, powerful blender (Blend-tec/Vitamix) and pulse until fairly smooth—60 seconds. Add the rest of the cake ingredients. Blend until smooth and creamy, about 60–120 seconds. Stop and scrape down edges as needed. Pour the batter into the prepared pan, using a spatula to scrape every bit into the pan.
- Smooth the top with the spatula and bake for 33–38 minutes or until cake is lightly browned at the edges and set in the middle (toothpick when inserted in the center should come out clean). 35 mins is perfect in my oven!
- Optional Frosting: Meanwhile, place softened cream cheese in a large bowl with room-temperature butter. Using a hand mixer, beat the cream cheese with the butter until smooth. Add in vanilla, cinnamon, and salt; mix until smooth. Slowly add in powdered sugar (beating between additions) until smooth and creamy and to your desired consistency.
- Frost the completely cooled cake with as much frosting as you’d like (the batch of frosting makes a lot; you can certainly use it all, but if you want a less frosted cake, you will likely have about 1/4 up to 1/2 cup extra frosting—save and add to your favorite pancakes or waffles!). If desired, top the frosting with coarsely chopped almonds and top each slice with a banana chip (optional).
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wondering alternative to almonds since there’s a nut allergy
I haven’t tested this cake with another nut but I have a very similar cake with cashews that is so delicious: https://www.chelseasmessyapron.com/cashew-cake/.
I can’t wait to see my kids try this for breakfast. I’ll let you know as soon as I make it.
Yay! I hope they (and you!) love it! Excited to hear what you think 🙂
instructions mention cashews but the recipe calls for almonds?
Sorry Kathy! It’s almonds 🙂