Are you into baking but also care about your diet? This recipe is here for you. It’s a guilt-free treat that’s both sweet and good for you.
This cake uses bananas for sweetness and other good-for-you ingredients. Oat, whole wheat, and almond flours make it gluten-free. Mix that with ripe bananas, and you get a tasty, healthy treat.
The beauty of this cake is in its ingredients. Bananas and oats are packed with nutrients. They help keep your gut and body healthy. Adding yogurt makes it even better for you.
It’s good for your health, your wallet, and you can make it just how you like. This cake stays fresh for a while, so you can enjoy it for days.
So, go ahead and make this no sugar banana cake. It’s a tasty, healthy choice. Don’t wait to treat yourself and stay on track with your diet goals.
Ingredients and Instructions for Healthy Banana Bread Cake
To make this delicious and nutritious homemade banana bread cake, follow these simple instructions:
Gather Your Ingredients:
Before you start, check that you’ve got everything you need. This includes:
Ripe bananas
Oats
Wheat flour (or gluten-free flour for a gluten-free option)
Greek yogurt (or non-fat, low-fat, or dairy-free alternative)
Sugar or sugar substitute (or honey for a natural sweetener)
Egg (or applesauce or mashed bananas for an egg substitute)
Chocolate chips (optional, or nuts or dried fruits as alternatives)
Instructions:
Preheat your oven to 350°F (175°C) and prep a cake pan by greasing it or using parchment paper.
Mix the wet ingredients in a bowl: mashed ripe bananas, Greek yogurt, sugar or sugar substitute, and egg. Mix until smooth.
If using oats, pulse them in a food processor. Then, combine with flour in a separate bowl.
Add the dry mix to the wet mix slowly, stirring until just combined. Don’t overmix.
For extra flavor, gently mix in chocolate chips or your choice of nuts and dried fruit.
Pour the batter into your cake pan. Smooth the top with a spatula.
Bake for 50-60 minutes. It’s done when a toothpick comes out clean.
Let the cake cool for 10-15 minutes in the pan. Then, cool it completely on a wire rack before slicing.
Now you’ve got all you need to make a delightful homemade banana bread cake. It’s time to bake!
Serving and Storing Banana Bread Cake Leftovers
Have some banana bread cake left over? No worries, there are lots of tasty ways to eat it. For a fun twist, try making banana bread French toast. Just dip a slice in beaten eggs and milk, then fry in a buttered pan. Top with syrup or powdered sugar for a special breakfast.
Or, warm a slice and add a big scoop of vanilla ice cream. The combo of warm, moist cake with cool, creamy ice cream is like heaven. It’s a perfect, sweet treat after any meal.
For a healthy choice, blend a slice with milk or yogurt for a smoothie. This drink is creamy, tasty, and makes a great snack. You can throw in spinach or protein powder for extra benefits.
To keep your banana bread cake fresh, wrap it in plastic and leave it out for a few days. For longer, up to a week, keep it in the fridge in a sealed container. Freezing it lets you enjoy it later. Slice, wrap, and freeze the slices. Then, thaw to room temp for a delicious snack.
FAQ
Can I use regular all-purpose flour instead of oat flour and almond flour?
Yes, you can use regular all-purpose flour instead of oat and almond flour if you want.
Can I use a different type of yogurt instead of Greek yogurt?
Yes, you can use non-fat, low-fat, or dairy-free yogurt instead of Greek yogurt.
Can I replace the sugar with a sugar-free substitute?
Yes, you can swap sugar with a sugar-free option or honey in the recipe.
Can I omit the egg from the recipe?
Yes, you can use applesauce or mashed bananas to make the cake without eggs.
Can I leave out the chocolate chips or substitute them with nuts or dried fruits?
Yes, you can avoid chocolate chips or add nuts or dried fruits instead, as you like.
How long should I bake the banana bread cake?
Bake the cake for 50-60 minutes at 350° Fahrenheit.
How should I store the leftover banana bread cake?
Wrap the cake tightly. Store at room temp for up to 2 days, or in the fridge for 7 days. You can also slice, wrap, and freeze it for later.
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