Description
A nutrient-dense, naturally sweetened banana cake that perfectly satisfies your cravings. This moist and wholesome dessert uses ripe bananas and Greek yogurt instead of heavy ingredients, ensuring a tender crumb without any refined flour. It is an incredibly simple, one-bowl recipe that is ideal for quick weeknight treats or a healthy snack for the whole family.
Ingredients
2 cups white whole wheat or gluten-free flour blend
1/2 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 medium ripe bananas, very brown and spotted
1/2 cup Greek yogurt, vanilla or plain
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1 tablespoon coconut oil, melted and cooled
1 large egg, room temperature
Instructions
Preheat your oven to 350º F.
Grease an 8-inch square baking pan with cooking spray.
In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.
In a high-speed blender, combine the bananas, Greek yogurt, maple syrup, vanilla, oil, and egg.
Blend the mixture for one minute until completely smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Transfer the batter to the prepared pan.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool before slicing and serving.
Notes
Ensure your bananas are very spotted for the best flavor and sweetness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 square
- Calories: 195
- Sugar: 12g
- Sodium: 285mg
- Fat: 3g
- Saturated Fat: 1.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg