Healthy Banana Cake
Moist banana cake made with oats and shredded coconut, layered with a cream cheese frosting.
Servings: 8 servings
Ingredients
Ingredients
- ?1 cuprolled oats
- ?1 cupshredded unsweetened coconut
- ?1 teaspooncinnamon
- ?1 teaspoonbaking powder
- ?1/4 teaspoonbaking soda
- ?1 1/2 cupsmashed ripe bananas from about 3 medium
- ?3 eggs lightly beaten
- ?1 teaspoonpurevanilla extract
- ?1/4 cupunsalted butter melted and slightly cooled; orcoconut oil
- ?1/4 cupmaple syrup
- ?1 recipe Cream Cheese Frosting
- ?8 ouncescream cheese softened at room temperature
- ?2 tablespoonsunsalted butter softened at room temperature
- ?2 tablespoonshoney(ormaple syrup
- ?1 teaspoonvanilla extract
Instructions
Instructions
- Preheat the oven to 350°F. Lightly grease two 8-inch cake pans.
- In the bowl of a food processor, add 1 cup rolled oats, 1 cup shredded unsweetened coconut, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1 teaspoon cinnamon. Pulse or grind about 30 seconds, until the oats resemble a coarse flour.
- In a small bowl, lightly beat 3 eggs.
- Add 1 1/2 cups mashed ripe bananas, the lightly beaten eggs, 1 teaspoon pure vanilla extract, 1/4 cup unsalted butter (melted and slightly cooled or coconut oil), and 1/4 cup maple syrup to the food processor with the dry mixture.
- Process for about 30 seconds, or until the batter is smooth and well combined.
- Divide the batter evenly between the two prepared 8-inch pans and smooth the tops.
- Bake for 28–30 minutes, or until a cake tester or toothpick inserted into the centers comes out clean.
- Remove the pans from the oven and set them on a wire rack. Let the cakes cool in the pans until they are cool enough to handle (about 10–15 minutes), then invert the cakes onto the rack and let them cool completely.
- Make the cream cheese frosting: In a medium bowl, use an electric hand mixer to beat 8 ounces cream cheese (softened) and 2 tablespoons unsalted butter (softened) until smooth and free of lumps.
- Add 2 tablespoons honey (or maple syrup) and 1 teaspoon vanilla extract to the cream cheese mixture. Beat until the frosting is very smooth.
- To assemble, place one cooled cake layer on a serving plate. Spread about one-quarter of the prepared frosting evenly over the top of that layer.
- Place the second cake layer on top, then spread the remaining frosting over the top (and sides, if desired).
- Slice and serve.
Equipment
- 8x8-inch Pan
- Rolled Oats
- Shredded Unsweetened Coconut
Notes
Dairy-free:Use meltedcoconut oilinstead of the butter and nondairy Greek yogurt instead of cream cheese in the frosting.
Gluten-free:Use certified gluten-freerolled oats.
Let cakes cool in the pans on a wire rack to ensure that they stay together well.
Discardparchment paperbefore frosting the cakes.
To make ahead, you can bake the cakes up to a day ahead. Let cool, cover completely, and store in the fridge. Allow to sit at room temperature for about 30 minutes before frosting.
Store any leftovers covered with plastic wrap in the fridge for up to 3 days.
Gluten-free:Use certified gluten-freerolled oats.
Let cakes cool in the pans on a wire rack to ensure that they stay together well.
Discardparchment paperbefore frosting the cakes.
To make ahead, you can bake the cakes up to a day ahead. Let cool, cover completely, and store in the fridge. Allow to sit at room temperature for about 30 minutes before frosting.
Store any leftovers covered with plastic wrap in the fridge for up to 3 days.