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Healthy Banana Cake with Cream Cheese Frosting

This lightly sweetened cake is perfect for a first or second birthday—or just any day where you're craving some cake to share!
Course Dessert
Cuisine Birthday Cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 396kcal

Ingredients

Banana Cake

  • 1 cup rolled oats
  • 1 cup shredded unsweetened coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups mashed ripe bananas (from about 3 medium)
  • 3 eggs (lightly beaten)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsalted butter (melted and slightly cooled; or coconut oil)
  • 1/4 cup maple syrup
  • 1 recipe Cream Cheese Frosting

Cream Cheese Frosting

  • 8 ounces cream cheese (softened at room temperature)
  • 2 tablespoons unsalted butter (softened at room temperature)
  • 2 tablespoons honey (or maple syrup
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick spray and line with rounds of parchment paper. Grease again with nonstick spray.
  • Place the oats, coconut, baking powder, baking soda, and cinnamon into the bowl of a food processor. Grind about 30 seconds, or until the oats resemble a coarse flour.
  • Add the bananas, eggs, vanilla, butter, and maple syrup. Process for an additional 30 seconds or until the batter is smooth.
  • Divide the batter between the pans. Bake for 28-30 minutes or until a cake tester inserted into the center of the cake comes out cleanly.
  • Place pans onto a wire rack and let cakes cool completely in the pan.
  • Make the frosting: Use an electric hand-held mixer to beat together the cream cheese, butter, honey (or maple syrup), and vanilla extract. Beat until very smooth.
  • To frost, place one cake onto a plate, top with 1/4-1/3 cup of frosting. Place the second cake on top and spread the remaining frosting over top.
  • Slice to serve.

Video

Notes

  • Dairy-free: Use melted coconut oil instead of the butter and nondairy Greek yogurt instead of cream cheese in the frosting.
  • Gluten-free: Use certified gluten-free rolled oats.
  • Let cakes cool in the pans on a wire rack to ensure that they stay together well.
  • Discard parchment paper before frosting the cakes.
  • To make ahead, you can bake the cakes up to a day ahead. Let cool, cover completely, and store in the fridge. Allow to sit at room temperature for about 30 minutes before frosting.
  • Store any leftovers covered with plastic wrap in the fridge for up to 3 days.

Nutrition

Calories: 396kcal | Carbohydrates: 32g | Protein: 6g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 209mg | Potassium: 343mg | Fiber: 4g | Sugar: 18g | Vitamin A: 762IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg