Healthy Banana Cake
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 min
- Cook time
- 55 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2-3 very spotty bananas
- 3 eggs (room temperature)
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- 2½ cups almond flour
- ¼ cup arrowroot starch
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup yogurt (I prefer Greek yogurt)
- 1 tbsp maple syrup
- ½ tsp lemon juice (optional if using Greek yogurt)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.