Banana Cake

Banana Cake

Prep Time: 30 minutes
Bake Time: 25 minutes
Makes 9x9” cake, Serves 12

There’s no inappropriate time or season to whip up a frosted banana cake, but summertime just screams banana cake to me.  It’s such a traditional dessert and I’ve never met anyone who doesn’t enjoy a soft, moist piece of banana cake piled high with cream cheese frosting.  This cake is quick and easy to whip up and it’s 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 bread using slightly unripe bananas.  Unripe bananas contain a high amount of indigestible fiber which will feed the healthy gut bacteria and improve digestion.  The frosting gets its tang and an extra dose of probiotics from the plant based yogurt, but it actually tastes like you’re eating cream cheese frosting.  It’s important to make your frosting when ingredients are at room temperature so the melted coconut oil incorporates smoothly with the yogurt and Powdered Sugar Swap (nothing worse than little chunks of coconut oil in your finished frosting!).  The smooth and creamy frosting will firm up after sitting in the fridge for a couple hours so this is a great cake to make a day before you plan to serve it.

Banana Cake Comparison Chart
Banana Cake

Dry Ingredients:
1 ½ cups Flour Swap
¾ cup Sugar Swap
½ teaspoon salt
½ teaspoon baking soda (double for Grain-Free)
½ teaspoon baking powder (double for Grain-Free)
Wet Ingredients:
2-3 bananas (about 1 ¼  cups - 1 ½ cups mashed)
⅓ cup Butter Swap
2 Egg Swaps
1 tablespoon vanilla extract
Frosting Ingredients:
1 ½ cups Powdered Sugar Swap
½ cup unsweetened Greek or plant-based yogurt (at Room Temperature)
¼ cup melted coconut oil
1 teaspoon vanilla extract
2 pinches sea salt
½  cup chopped walnuts for topping (optional)

Banana Cake Raw


Preheat the oven to 350 degrees.  Grease a 9x9” square pan well or line with parchment paper.

Mix dry cake ingredients thoroughly.  Then add wet ingredients and use a hand mixer or whisk to blend until smooth.  You can also put all wet ingredients in a high speed blender and blend until smooth and fluffy, then mix with dry ingredients (this is my preferred method for the fluffiest cake).  Fill the parchment lined pan and smooth the top.  

Bake for 22-28 mins (30-35 mins for Grain-Free) until the top is golden and the knife comes out mostly clean.  Remove from the oven and cool on a rack.

Make your frosting by combining all ingredients except melted coconut oil in a bowl.  It’s very important that all ingredients be at room temperature prior to mixing.  Use a hand mixer on medium speed to blend until smooth, then add the melted coconut oil, turn the mixer on high and continue blending until the frosting is smooth and creamy.  Pour the frosting on top of the cake, top with chopped walnuts and transfer to the fridge to set the frosting.  Slice and serve.  

*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days. 

Banana Cake Nutrition Label

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