Healthy Banana Cake

This healthy banana cake is made with whole wheat flour and coconut sugar. It is soft, fluffy and just the right amount of sweet.

Are you looking for a cake that is a little more on the healthy side? This banana cake is for you. The recipe is made to fit a 6 inch round cake pan. Perfect for a smash cake or a small birthday cake. You can easily double the recipe and make a bigger cake or a layered cake.

Do you want your desserts to be a little more healthy like our Healthy Gingerbread Loaf so you can eat more of them and feel good about it? That’s where we’re at 😀. We loooove desserts so we have tried to make little changes to make them a bit better for you. Like using whole wheat flour and less processed sugars. We like using fresh milled flour but we know that’s not always possible. Check the FAQ section below for a list of our favorite whole wheat flours to purchase.

What You Need to Make This Recipe

Ingredient List

• Whole wheat pastry flour
• Coconut sugar or Organic cane sugar
• Baking powder
• Baking soda
• Salt
• Nutmeg (optional)
• Well ripened banana
• Plain Greek yogurt
• Egg
• Olive oil
• Vanilla extract

FAQ

WHERE TO BUY WHOLE WHEAT PASTRY FLOUR

(A) means affiliate link. We will earn a commission or credit if you purchase though our link.

These are a few brands of flour that we use and have had success with.

• Azure Standard Whole wheat pastry flour (A)
• Living Sky Grains White Ultra Fine Whole Wheat Flour (this is our favorite for cakes)
• Bob’s Red Mill Whole Wheat Pastry Flour Organic or Regular
• Natural Grocers (from the refrigerator section)

Can I double this recipe? Yes, this recipe can easily be doubled. We have made a double batch and baked in two 9 inch round pans for a layered cake.

🎂 Lets Get Baking 🎂

Step by step instructions with photos

1. Grease or line a 6 inch or 9 inch round cake pan with parchment paper.

Preheat the oven to 325° F

Mash 1 medium size well ripened banana (should be 1/3 cup)

Note: This makes a 6 inch round cake that is approximately 2 inches tall or a 9 inch round cake that is about ¾-1 inch tall.

2. In a small mixing bowl combine ¾ cup Whole Wheat Pastry Flour (scooped and leveled), ½ teaspoon Baking powder, ⅛ teaspoon Nutmeg (optional), ⅛ teaspoon Baking soda, and ⅛ teaspoon Sea salt.

3. In another small mixing bowl combine the ⅓ cup Mashed ripe banana, ⅓ cup Plain Greek yogurt, 2 Tablespoons Olive oil, and ½ teaspoon Vanilla extract.

4. In a medium size mixing bowl beat ½ cup Coconut sugar or Organic cane sugar and 1 large Egg together on medium/high speed for about 2 minutes or until lightened in color and thickened.

5. Add the banana mixture and stir gently a few times until partially combined. Then add the dry ingredients and stir just until combined.

6. Pour the batter into the prepared pan and bake for 37-41 minutes (for 6 inch) 25-30 (for 9 inch) or until a toothpick inserted into the center comes out clean. Let cool for a couple minutes in the pan before turning onto a wire rack to cool.

7. Add your favorite frosting or topping and enjoy.

We like serving with whipped cream and fresh bananas.

Other Whole Wheat Cake Recipes

• Mini Whole Wheat Apple Bundt Cake
• Pear Upside Down Spice Cakes
• Vanilla Chiffon Cake for Two

Healthy Banana Cake

Soft banana cake made with whole wheat pastry flour and coconut sugar. This 6 inch cake recipe is perfect for a smash cake or small birthday cake. Serve with your favorite frosting or whipped cream and fresh bananas.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Dessert

Cuisine American

Servings 6 Slices

Calories 201 kcal

Ingredients

  

• ¾ cup Whole Wheat Pastry Flour scooped and leveled
• ½ teaspoon Baking powder
• ⅛ teaspoon Nutmeg optional
• ⅛ teaspoon Baking soda
• ⅛ teaspoon Sea salt
• ⅓ cup Mashed ripe banana 1 medium banana
• ⅓ cup Plain Greek yogurt
• 2 Tablespoons Olive oil
• ½ teaspoon Vanilla extract
• ½ cup Coconut sugar or Organic cane sugar
• 1 large Egg

Instructions

 

• Preheat the oven to 325° F. Line a 6 inch cake pan (see notes) with parchment paper.
• In a small mixing bowl combine the first 5 ingredients.
  ¾ cup Whole Wheat Pastry Flour, ½ teaspoon Baking powder, ⅛ teaspoon Nutmeg, ⅛ teaspoon Baking soda, ⅛ teaspoon Sea salt
• In another small mixing bowl combine the rest of the ingredients except the sugar and egg.
  ⅓ cup Mashed ripe banana, ⅓ cup Plain Greek yogurt, 2 Tablespoons Olive oil, ½ teaspoon Vanilla extract
• In a medium size mixing bowl beat the sugar and egg together on medium/high speed for about 2 minutes or until lightened in color and thickened.
  ½ cup Coconut sugar or Organic cane sugar, 1 large Egg
• Add the banana mixture and stir gently a few times until partially combined. Then add the dry ingredients and stir just until combined.
• Pour the batter into the prepared pan and bake for 37-41 minutes or until a toothpick inserted into the center comes out clean. Let cool for a couple minutes in the pan before turning onto a wire rack to cool.
• Add your favorite frosting or topping and enjoy.

Notes

This makes a 6 inch round cake that is approximately 2 inches tall or a 9 inch round cake that is about ¾-1 inch tall.

Baking time for 9 inch round is 25-30 minutes.

You can double the recipe and bake in two 9 inch round pans for a layered cake. 

Keyword healthy, ripe bananas

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Thanks for reading and as always have fun in the kitchen!