Is this banana cake healthy?

While I can’t say this cake is “healthy,” I’ve taken steps to reduce the total amount of sugar in the cake and replaced some of the butter or oil with yogurt. I also use plenty of nutritious real-food ingredients — including bananas, yogurt, eggs, and peanut butter.

Can I replace the sugar with honey or maple syrup?

I have not tested this banana cake recipe using liquid sweeteners, such as honey or maple syrup, in place of the cane sugar. I can’t say for sure how much would be needed or what the results would be. If using a low-calorie sweetener, I suggest a 1:1 option, such as Swerve or Lakanto. ( Note : I have not tested this recipe with these sweeteners, but in theory, they should work just fine when used in equal amounts.)

Will coconut sugar work in this banana cake recipe?

Yes, coconut sugar works in this recipe. It adds a mild caramel flavor and slightly darkens the color of the cake. Add a few teaspoons of water to the batter, depending on the brand of coconut sugar used (some soak up more liquid than others).

Can I bake this banana cake in different cake pans?

This recipe uses an 8x8-inch baking dish. Other cake pans can work, such as a 9-inch square pan or round cake pans, but the cake will be slightly thinner. The bake times will need to be adjusted accordingly.

Banana Cake Recipe With Peanut Butter Frosting

Servings: 16 pieces 1x

Scale

Ingredients

For The Cake:

½ cup granulated sugar (may substitute coconut sugar)
⅓ cup melted unsalted butter
2 large eggs
3 ripe bananas (300 g)
1 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose gluten-free flour* (296 g)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine salt

For The Frosting:

2 oz. cream cheese, softened (may substitute vegan cream cheese for dairy-free)
2 tablespoons butter, softened (may substitute softened coconut oil or vegan butter for dairy-free)
1 teaspoon pure vanilla extract
¼ cup creamy peanut butter
½ cup powdered sugar

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Instructions

For The Cake:

Preheat oven to 350°F. Spray an 8×8-inch baking dish with cooking spray.
In a mixing bowl, combine the sugar, butter, eggs, yogurt, and vanilla. Mash the banana and stir into the batter.
Add the flour, baking powder, baking soda, and salt, and stir together. Pour the mixture into the prepared baking dish, spreading it evenly over the bottom.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely before frosting.

For The Frosting:

In a bowl, combine the cream cheese, butter, vanilla, and peanut butter. With a handheld mixer, cream together until smooth. Then add the powdered sugar and continue to mix until smooth.
Frost the cooled cake with peanut butter frosting. Top with sliced bananas and/or chopped peanuts, if desired.
Cut into 16 squares and serve.

Notes

* For a non-gluten-free version, use an equal amount of regular all-purpose flour.

For Dairy-Free Cake and Frosting:

Replace butter with melted coconut oil or plant-based (vegan) butter
Replace yogurt with plant-based yogurt
Replace cream cheese with vegan cream cheese

Cupcakes: This recipe makes delicious cupcakes! Line 18 muffin cups with paper liners (or use a standard 12-cup muffin tin for one batch and then again to make 6 more). Mist the liners with nonstick spray. Bake at 350 degrees for 17-18 minutes. Let the cupcakes cool to room temperature before topping with the frosting.

Nutrition Information

Serving Size: 1 piece
Calories: 220
Fat: 9 g
(Sat Fat: 4 g)
Sodium: 372 mg
Carbohydrate: 30 g
(Fiber: 1 g
Sugar: 13 g)
Protein: 4 g
Cholesterol: 39 mg

Dietary

Dairy-Free Gluten-free Vegetarian

Recipe By: Ana Ankeny