Healthy Banana Cake

5 from 8 votes

This Healthy Banana Cake with Yogurt Frosting is perfect for any occasion! It's healthier with almond flour, coconut sugar, and a naturally sweetened frosting. Plus it's wonderfully moist, fluffy, and tastes so decadent!

Prep Time 15

Cook Time 55

Cool Time 30

Total Time 1 40

Servings servings

Calories 201

Author Jessica Kwon

Ingredients

2-3 very spotty bananas
3 eggs room temperature
¼ cup coconut sugar
1 teaspoon vanilla extract
2½ cups almond flour
¼ cup arrowroot starch
1½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt

Greek Yogurt Frosting

1 cup yogurt I prefer Greek yogurt
1 tablespoon maple syrup
½ teaspoon lemon juice optional if using Greek yogurt

US Customary - Metric

Instructions

Preheat oven to 325°F. Grease or butter a large baking dish (I used a 7.5 x 10.5"), then line with parchment paper.
Using a handheld or stand mixer with paddle attachment, mash the bananas until mostly smooth. Then add eggs, coconut sugar, and vanilla. Mix until homogenous.
In a separate bowl, combine almond flour, arrowroot starch, baking powder, baking soda, cinnamon and salt. Whisk to evenly distribute, then add to wet ingredients. Mix until well-combined.
Pour batter into baking dish. Bake for 50-60 minutes or until inserted toothpick comes out clean. Let cool for a few minutes, then transfer to a wire rack to cool completely before frosting.
While the cake is baking, let the yogurt sit in a strainer for 10-15 minutes. This will make sure the yogurt isn't too watery.
Transfer the thick, strained yogurt to a bowl. Stir in maple syrup, lemon juice, and a pinch of salt. Place in fridge until ready to frost.
Make sure the cake is completely cooled before frosting - it should not be warm to the touch. Place dollops of yogurt on top of the cake. Spread using an offset spatula or spoon. Sprinkle with more cinnamon, if desired.

Notes

Storing Leftovers: If you have any leftovers, store it in a single layer in an air-tight container in the fridge. It'll last for up to 5 days. It'll be easier if the cake is already cut and pre-portioned so you can grab a square for breakfast or as a snack.

Nutrition