Healthy Banana Cake Recipe (Keto, Vegan & Gluten-Free)
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Time to read: 11 min
Healthy Banana Cake Recipe (Keto, Vegan & Gluten-Free)
30 min
45 min
1, 9x9” cake; serves 12
Cake
Table of contents
Why you will love this Healthy Banana Cake Recipe Recommended products for the best vegan, gluten-free and sugar-free banana cake How our vegan banana cake measure up against other recipes How I crafted the perfect vegan, gluten and sugar-free banana cake recipe The best ingredients & substitutions for the perfect gluten-free banana cake Try Our Gluten-free, Vegan, Paleo AND Keto Baking System Step-by-step: How to make sugar-free and gluten-free banana cake How to store your Gluten-Free Banana Cake How to make your vegan banana cake stand out Tips for making the best Sugar-Free & Vegan Banana Cake FAQ Healthy Banana Cake Recipe (Keto, Vegan & Gluten-Free) with Peanut Butter Sandwich Cookie Recipe Variation Nutritional information Explore more recipes
Why you will love this Healthy Banana Cake Recipe
Although there’s no inappropriate season to whip up a frosted banana cake, summertime just screams banana cake to me. It’s such a traditional dessert and I’ve never met anyone who doesn’t enjoy a slice of soft, moist banana cake piled high with luscious cream cheese frosting. This cake is quick and easy to make, it’s also a great way to use bananas that are a little too brown. However, if you watch your sugar intake, then buy your bananas green and bake this cake using slightly unripe bananas. Unripe bananas contain a high amount of indigestible fiber which will feed the friendly gut bacteria and promote healthy digestion.
Recommended products for the best sugar-free, gluten-free and vegan banana cake
How the Sugar Free Banana Cake made with Detox Desserts measures up against other recipes
The Detox Desserts Flour Swap makes it easy to turn this cake gluten-free, while promoting healthy digestion. The psyllium husk contained in the Flour Swap and inulin contained in the Egg and Sugar Swaps both feed and increase the number of friendly gut bacteria. Plenty of good flora in your intestines can promote a strong immune system along with digestive benefits we all appreciate from a hefty dose of fiber. Whole psyllium husk binds waste and toxins in the intestines and helps clear them from the body. This easy recipe for keto banana cake is not only free from the unhealthy ingredients found in traditional dessert but it’s actually gently detoxifying to the body…double win!
The plant soluble fiber in the psyllium husk and digestive resistant fiber in the inulin work synergistically to slow down digestion of this healthy cake. The slowed digestion helps provide more blood sugar stability throughout your day which can keep you feeling full and satisfied. This also keeps energy levels consistent and prevents the sugar crash one would experience with a traditional, carb-loaded cake.
I’ve tested this sugar free banana cake recipe with Whole-Grain and Grain-Free Flour Swap a few times. The Whole-Grain Swap cake will have a few extra slowly digesting carbs, a soft texture, and a more hearty, earthy flavor coming from the buckwheat. The Grain-Free Flour will provide the lowest carb (keto/paleo) version, is ultra soft and moist, with a slightly sweeter, nutty flavor. I LOVE this recipe using both flours (1 cup Whole-Grain plus ¾ cup Grain-Free Flour to equal the full 1 ¾ cups of Flour Swap the recipe calls for) because it creates a flavor and texture profile that is most similar to a traditional banana cake. Plus, mixing the flours is a great way to create a lower carb version of a gluten-free banana cake and still allows for a small dose of healthy grains.
For most of my patients, I’m an advocate of balanced macronutrient meals for breakfast, lunch and dinner. Here is an easy way to choose your Flour Swap to create a balanced macro meal that incorporates dessert. We’ll use dinner as an example. If your dinner consists of just protein and veggies, I recommend eating cake made with Whole-Grain Flour Swap for dessert to serve as your healthy carb for that meal. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free Swap cake for dessert so you don’t overeat carbs at that meal. Easy, right?! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.
How I crafted the perfect Vegan Banana Cake Recipe
Although there are keto, gluten-free and vegan banana cake recipes online, I had trouble finding any that I would actually consider healthy. Fortunately, this keto banana cake recipe is easy, absolutely delicious, AND the most nutritious banana cake possible. It’s guilt-free, fuss-free, and makes the perfect cake suitable for any occasion. Plus, you’ll feel good about serving this cake to the people you love.
This recipe was very straight forward to detox. I referenced a 5-star recipe from one of my favorite baking blogs, “Preppy Kitchen”, to understand the ratio of wet:dry ingredients and leavening amounts found in a traditionally made banana cake. I made a couple subtle flavor enhancements, but overall, I stayed true to his banana cake recipe, and simply made the 1:1 swaps for flour/sugar/eggs/butter.
Remember, baked desserts like simple cakes, cookies, sweet breads, scones and muffins are usually straightforward and turn out great using the 1:1 swap method, but not all desserts can be made that way. I always recommend using our recipe index as a guide when baking with the ‘Sweet Swaps’.
The best ingredients & substitutions for the perfect gluten-free banana cake
Key Ingredients of a traditional Banana Cake:
- Flour
- Butter
- Eggs
- Granulated Sugar & Brown Sugar
- Powdered Sugar
- Whole Milk
- Cream Cheese
- Overripe Bananas
- Vanilla Extract
- Lemon Juice
- Cinnamon
- Baking Soda
- Salt
Key Ingredients of a Detox Desserts Banana Cake
- Whole-Grain or Grain-Free Flour Swap: (use Grain-Free Swap for Paleo/Keto version): Our gluten-free, high fiber, healthy flour substitute.
- Butter Swap: Our whole food, plant-based butter substitute that bakes and tastes like butter with added health benefits
- Granular Sugar Swap: Our zero-calorie, zero-carb, naturally sweetened sugar substitute formulated with prebiotics to support healthy digestion.
- Egg Swap: Our vegan egg substitute that contains 50% more protein than an egg, added prebiotics for digestive support and NO cholesterol.
- Powdered Sugar Swap: Our zero-calorie, zero-carb, naturally sweetened sugar substitute
- Plant-Based Milk (unsweetened)
- Non-dairy or regular cream cheese (I use plant-based, Miyoko's brand)
- Fresh Bananas (use slightly unripe bananas to reduce net carbs)
- Vanilla Extract
- Lemon Juice
- Cinnamon
- Baking Soda
- Salt
Try Our Gluten-free, Vegan, Paleo AND Keto Baking System
Step-by-step: How to make Healthy Banana Cake
Dry Ingredients:
- 1 ¾ cups Whole-Grain or Grain-Free Flour Swap (use Grain-Free for keto/paleo version)
- 1 ¼ cups Granular Sugar Swap
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda (double to 1½ tsp for Grain-Free cake)
- ¾ teaspoon salt
Wet Ingredients
- ½ cup Butter Swap
- 2 Egg Swaps
- 1 cup mashed banana (2-3 bananas)
- ¼ cup unsweetened plant milk (I use almond milk)
- 1 Tablespoon lemon juice
- 1 Tablespoon vanilla extract
Frosting Ingredients:
- 2 ¼ cups Powdered Sugar Swap
- ½ cup regular or non-dairy cream cheese (I use Miyoko's brand)
- 2 Tablespoons Butter Swap
- 1 teaspoon vanilla extract
- 2 pinches sea salt
- ½ cup chopped walnuts for topping (optional)
1. Preheat the oven to 350 degrees. Grease a 9x9” square pan or line with parchment paper for easier clean-up.
2. Mix dry cake ingredients thoroughly. Then add wet ingredients and use a hand mixer or large spoon to blend until smooth cake batter consistency is achieved. You can also put all wet ingredients into a high speed blender and blend until smooth and fluffy, then mix with dry ingredients.
3. Allow the cake batter to rest for about 5 minutes while the fiber absorbs the remaining moisture. The batter will noticeably thicken after the resting period. Stir for 1 more minute, then load your baking pan and smooth the top. You will need to press the Grain-Free batter into the pan because it is quite thick.
4. Bake for about 45 minutes until the top is golden and a toothpick comes out mostly clean. Both Grain-Free and Whole-Grain cakes were perfect in 45 minutes in my oven.
5. Remove when done and allow your cakes to cool completely before frosting.
6. Make your frosting by combining cream cheese, Butter Swap, salt and vanilla extract in a large bowl. Use a hand mixer to cream together wet ingredients. Add Powdered Sugar Swap 1 cup at a time. Continue mixing until smooth and creamy frosting consistency is achieved.
7. Spread the frosting on top of your cooled cake and top with chopped walnuts if desired.
8. Transfer to the fridge to set overnight (or at least a few hours) before slicing and serving. Your frosting will become firm in the fridge. Store covered in the fridge for up to 5 days.
*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. The overnight chill also slows down carbohydrate absorption making them tastier and healthier. Weird, but it works!
How to store your Gluten-Free Banana Cake
Store your high fiber, gluten-free frosted banana cake in an airtight container in the refrigerator for up to 5 days. You can wrap each frosted slice of cake individually and store in the freezer for 2-3 months. You can also bake the cake ahead of time, wrap your unfrosted cake tightly and store in the freezer. Then, thaw and frost just before serving.
How to make your Vegan Banana Cake stand out
- If you like the combination of banana and chocolate, mix 1 cup of sugar-free chocolate chips into your cake batter. Then top your cream cheese frosting with shaved chocolate or more chocolate chips.
- If you prefer a less sweet cake, cut the frosting in half or omit it completely.
- If you like a crunchy texture, add 1 cup of chopped walnuts into the cake batter before baking. Top with more walnuts.
- This banana cake is also wonderful with toasted pecans instead of walnuts.
Tips for making the best Sugar-Free & Vegan Banana Cake
- Make sure your Butter Swap is well stirred and at room temperature before making your cake and frosting. Oil separation is normal in the Butter Swap. If you have trouble stirring your Butter Swap, pour the entire jar into a high speed blender. Your Butter Swap will stay smooth for a couple months after a minute in the blender!
- Use HOT water in your Egg Swap, the warmth is needed to help the psyllium husk in the Flour Swap open up, relax and absorb the moisture.
- Mash your bananas very well because you don’t want lumps affecting the texture of your finished cake. Slightly unripe bananas can be harder to mash because they are more firm. Simply blend your bananas with the Egg Swap to ensure a perfectly smooth texture.
- Let your cake batter rest for about 5 minutes after you’ve blended the wet and dry ingredients, then mix for one more minute.
- You’ll need to press the Grain-Free cake batter evenly into the baking pan because it is quite thick.
- Bring your cream cheese close to room temperature before making your frosting. It will cream together more evenly with the Butter Swap and will make the finished frosting perfectly smooth.
- The frosting will firm up in the fridge and become soft at room temperature.
- Make this sugar-free banana cake recipe at least a day before you plan to serve it. The overnight chill allows the flavors to settle and slows carbohydrate absorption, making your high-fiber cake tastier and healthier!
Recipe Card: Healthy Keto Banana Cake (Gluten-free, Vegan & Sugar-free)
| Prep Time | Bake Time | Total Time |
| 30 minutes | 45 minutes | 1 hour 15 minutes |
Servings: 12 (makes 9x9" cake)
Calories per serving: 270 cal
Although not guaranteed, we have gone above and beyond to provide you with the most accurate nutritional information for this recipe.
Dry Ingredients:
- 1 ¾ cups cups Whole-Grain or Grain-Free Flour Swap (use Grain-Free for keto/paleo version)
- 1 ¼ cups Granular Sugar Swap
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda (double to 1½ tsp for Grain-Free cake)
- ¾ teaspoon salt
Wet Ingredients:
- ½ cup Butter Swap
- 2 Egg Swap
- 1 cup mashed banana (2-3 bananas)
- ¼ cup unsweetened plant milk (I use almond milk)
- 1 Tablespoon lemon juice
- 1 Tablespoon vanilla extract
Frosting Ingredients:
- 2 ¼ cups Powdered Sugar Swap
- ½ cup regular or non-dairy cream cheese (I use Miyoko's brand)
- 2 Tablespoons Butter Swap
- 1 teaspoon vanilla extract
- 2 pinches sea salt
- ½ cup chopped walnuts for topping (optional)
Instructions
1.Preheat the oven to 350 degrees. Grease a 9x9” square pan or line with parchment paper for easier clean-up.
2. Mix dry cake ingredients thoroughly. Then add wet ingredients and use a hand mixer or large spoon to blend until smooth cake batter consistency is achieved. You can also put all wet ingredients into a high speed blender and blend until smooth and fluffy, then mix with dry ingredients.
3. Allow the cake batter to rest for about 5 minutes while the fiber absorbs the remaining moisture. The batter will noticeably thicken after the resting period. Stir for 1 more minute, then load your baking pan and smooth the top. You will need to press the Grain-Free batter into the pan because it is quite thick.
4. Bake for about 45 minutes until the top is golden and a toothpick comes out mostly clean. Both Grain-Free and Whole-Grain cakes were perfect in 45 minutes in my oven.
5. Remove when done and allow your cakes to cool completely before frosting.
6. Make your frosting by combining cream cheese, Butter Swap, salt and vanilla extract in a large bowl. Use a hand mixer to cream together wet ingredients. Add Powdered Sugar Swap 1 cup at a time. Continue mixing until smooth and creamy frosting consistency is achieved.
7. Spread the frosting on top of your cooled cake and top with chopped walnuts if desired.
8. Transfer to the fridge to set overnight (or at least a few hours) before slicing and serving. Your frosting will become firm in the fridge. Store covered in the fridge for up to 5 days.
*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. The overnight chill also slows down carbohydrate absorption making them tastier and healthier. Weird, but it works!
Recommended Products
Nutritional information
*An important note on carbs
Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. Sugar alcohols are considered "carbs" for nutrition labeling purposes but our cells can't use them as energy which renders them inert in the human body. Thus, they are reduced from the total carb count. Fiber also counts towards the total carbohydrates for labeling purposes, but it is roughage. It stays in the intestines, doesn't absorb and isn't used as energy or converted to glucose in the body. Thus, fiber is also reduced from the total carbohydrate count. Anyone who counts macronutrients (carbs, fats, protein) should always count net carbs, not total carbs.
We love your feedback, please make sure to comment and share your experience with this vegan, gluten-free and keto banana cake recipe with the healthy baking community!
Cheers to your delicious health,
-Dr. Alexis
