This healthy banana cake is sure to become your new favorite! Made without refined sugar or butter, it’s packed with naturally sweet banana flavor. It’s incredibly easy to make and finished with a light and wholesome vegan whipped cream frosting. You won’t believe how nutritious it is—and how delicious!
Servings: 9
INGREDIENTS
For the Cake:
- 2 cups white whole wheat flour or all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 3 ripe bananas
- 1/2 cup vanilla or plain Greek yogurt
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted and slightly cooled
- 1 egg, at room temperature
For the Coconut Whipped Cream:
- 2 cans (14 ounces each) full-fat coconut milk
- 8 tablespoons honey, agave, or maple syrup
- 1 teaspoon vanilla extract
INSTRUCTIONS
Prepare the Oven and Pan: Preheat your oven to 350ºF. Lightly grease an 8-inch square baking pan with cooking spray and set it aside.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
Blend the Wet Ingredients: Add the bananas, Greek yogurt, maple syrup, vanilla, coconut oil, and egg to a blender. Blend until smooth, about 1 minute.
Combine and Bake: Pour the blended wet mixture into the dry ingredients and whisk until fully combined. Transfer the batter to the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Make the Coconut Whipped Cream:
- Chill the cans of coconut milk in the refrigerator for at least 12 hours, preferably overnight, to allow the cream to separate from the liquid. About an hour before making the frosting, chill a mixing bowl and beaters (or paddle attachment) in the freezer.
- Open the coconut milk cans and scoop the solid cream into the chilled bowl. Reserve or discard the liquid.
- Beat the coconut cream with a handheld or stand mixer on high speed until fluffy, about 3 minutes. Add the sweetener and vanilla, beating until combined.
Assemble and Serve: Once the cake has cooled, remove it from the pan and spread the whipped cream evenly on top. Slice, serve, and enjoy!
Storage Tips: Store the frosted cake in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
