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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!
5 from 10 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Birthday Cake
Servings 8
Calories 396 kcal

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.

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: 396kcalCarbohydrates: 32gProtein: 6gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 115mgSodium: 209mgPotassium: 343mgFiber: 4gSugar: 18gVitamin A: 762IUVitamin C: 4mgCalcium: 93mgIron: 1mg
Keyword easy banana cake, healthy banana cake
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!