If you have 3-4 over ripe bananas in the kitchen – this recipe is just what you need. This healthy banana cake is super moist, easy to make and absolutely delicious.
Personally, I love banana cakes, and make them every time I have a few bananas in the kitchen. It’s always everyone’s favorite and in a few minutes of preparation you get a lovely dessert, that can also be frozen and made ahead.
This healthy banana cake has become one of my top favorites lately, since it’s a guilt-free cake, and made with whole wheat flour, natural yogurt and walnuts. A great idea for a sweet breakfast!
Photo: Natalie Levin
Healthy Banana Cake with Walnuts
For the cake:
- 2 large eggs
- 150 (3/4 cup) dark brown sugar
- pinch of salt
- 60 grams (3 tbsp.) honey or maple syrup
- 200 grams (1 cup) natural white yogurt
- 100 grams (1/2 cup) vegetable oil
- 50 ml. (3 tbsp.) extra virgin olive oil
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 3 large ripe bananas (mashed)
- 150 grams (1 cup + 3 tbsp.) whole wheat flour
- 150 grams (1 cup + 1 tbsp.) all-purpose flour
- 10 grams (1 tsp.) baking powder
- 100 grams (1 cup) chopped walnuts
- sugar powder for serving
- Preheat oven to 170c degrees and lightly grease your pans.
- In a large bowl, whisk eggs, sugar, salt, honey, yogurt, oil, olive oil, vanilla, cinnamon and mashed bananas until the mixture is smooth.
- Sift in flour, whole wheat flour and baking powder, add the chopped nuts and mix until incorporated.
- Divide the batter between the pans and bake for about 35-45 minutes, or until a toothpick stuck in the center of the cake comes out with moist crumbs. Cool completely.
- Garnish with some powdered sugar and serve.
- Keep the cake in the refrigerator for up to 5-6 days in a closed container.
- You can replace the walnuts with any other nut. If you want, you can make the cake with all-purpose flour only.
- The cake can be frozen up to one month, well wrapped.
- Serve the cake at room temperature rather than cold from the refrigerator.