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Healthy Banana Cake

This Healthy Banana Cake is ultra moist, dense, and perfectly sweet! This cake is free of refined sugars, dairy, gluten, and flour -- but trust me, you won't be missing anything in this lush, delectable cake. Plus, we also include a recipe for an optional cream cheese frosting to top the cake with!
Course Breakfast, Brunch, Dessert
Cuisine American, Healthy, Vegetarian
Keyword healthy banana cake, healthy banana cake recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 slices
Calories 67kcal
Author Chelsea Lords
Cost $6.50


  • High powered blender (Note 1)
  • 8x8-inch pan and parchment paper


Banana Cake

  • 1 cup dry roasted & lightly salted almonds
  • 1 cup old-fashioned oats (Note 2)
  • 1/3 cup melted coconut oil
  • 1/2 cup honey
  • 2 large eggs
  • 1 cup mashed ripe bananas (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 (Note 4)

Optional Cream Cheese Frosting

  • 4 ounces reduced-fat (or regular) cream cheese, softened to room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon each: salt, ground cinnamon
  • 1-1/2 cups powdered sugar
  • Optional: banana chips and coarsely chopped almonds for topping cake


  • PREP: Preheat the oven to 350 degrees F (176 degrees C). Line an 8x8-inch baking pan with parchment paper and lightly grease with cooking spray. Set aside. Mash bananas: remove skin and add 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.
  • CAKE: 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 in 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.
  • BAKE: 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 and mix until smooth. Slowly add in the powdered sugar (beating in between additions) until smooth and creamy and to your desired consistency.
  • DECORATE: 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 if you'd like, 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).



Note 1: Blender: You'll need a good, powerful blender (think Blendtec® or Vitamix®) to break down the almonds without over-heating the machine.
Note 2: Oats: Although it would make sense that any oats would work since they’re getting blended anyways, it’s important to use old-fashioned to ensure you get the right measurement. Both quick and steel-cut oats are smaller, denser, and more compact so measurements would be off and the cake would end up too dry.
Note 3: Bananas: This is about 2-3 large bananas. The riper the bananas, the sweeter the cake (and overall more flavorful it is)! I wait until the banana skins are very spotty and speckled all over before using. 
Note 4: Corn starch: This is an important ingredient since we aren't using flour and need some additional support and thickness.
Note 5: Calories: do not include the frosting, with frosting it is 221 calories per serving.


Serving: 1serving | Calories: 67kcal | Carbohydrates: 16.2g | Protein: 0.8g | Sodium: 0.7mg | Fiber: 0.9g | Sugar: 10.4g