Healthy Banana Snack Cake

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Healthy Banana Snack Cake is tender, fluffy and bursting with banana flavor.  It’s made with whole grain oat flour so it’s gluten-free, has no refined sugar, and it’s perfect any time of day!

healthy banana cake on a plate with a bite on a fork

Baking has definitely been one of the best forms of therapy during the shelter in place for many people, myself included.  I can’t seem to bake enough, and since I almost always have overripe bananas on hand, I’m always looking for new ways to use them.

Last month I created this Healthy Banana Snack Cake, which is a gluten-free version of this snack cake with blackberries.  It became a fast favorite, which didn’t really surprise me. 

You just can’t beat bananas and dark chocolate chips can you? 🙂

Why you’ll love this Healthy Banana Cake recipe:

  • Its tender, fluffy, and packed with banana flavor and dark chocolate chips.
  • This recipe is versatile enough to serve for breakfast, snacks or dessert.
  • It’s an easy recipe made in just one bowl.
  • This snack cake is made with whole grain oat flour and rolled oats.  The oat flour yields a soft, tender crumb, and the rolled oats lend a nice chewy texture.
  • This banana oatmeal cake contains a minimal amount of unrefined sugar and oil as the banana provides sweetness and moisture.
  • This bread is easily customizable by substituting the chocolate chips with blueberries or walnuts.
  • It’s a great meal prep recipe that’s also freezer friendly.

overhead of banana snack cake sliced on parchment paper

What makes this banana cake healthy?

The majority of banana cake and banana bread recipes are laden with calories, fat and sugar, and have little or no nutrition.

This banana snack cake is a healthy alternative as it’s packed with wholesome, nutritious ingredients and contains minimal fat and sugar.

Excessive amounts of fat and sugar just aren’t necessary when baking with banana as it adds moisture and it sweetens baked goods as well!

Oat flour and rolled oats are whole grain, which adds nutrition and fiber to this cake.  It’s made with heart healthy coconut oil and coconut sugar, which is unrefined and lower on the glycemic scale.

It’s also gluten and dairy free, but will appeal to anyone, gluten or dairy intolerant or not!

two squares of banana oatmeal cake stacked on a plate

Banana oatmeal cake ingredients

Bananas.  Use overripe bananas in this recipe for maximum sweetness and flavor.  The more brown spots the better!  The banana adds moisture and sweetness, which eliminate the need for excessive amounts of fat and sugar.

Eggs.  Two large eggs are used in this recipe to provide structure.

Coconut sugar.  This type of sugar is unrefined, which means it’s minimally processed.  It’s got a mild sweetness that I love, and it’s lower in the glycemic index so it can help keep blood sugar from spiking.

Coconut oil.  Coconut oil yields a moist, tender crumb, delicious flavor and has a number of nutrition benefits.  It contains healthy fatty acids, and may encourage fat burning and boost heart health.  Learn more about the benefits of coconut oil.  You can certainly substitute the coconut oil with what you have on hand.

Almond milk.  I use unsweetened almond milk to control the sugar in this recipe.  It may be substituted with your favorite regular or dairy free milk.

Oat flour.  Be sure to use certified gluten-free oat flour if you are gluten intolerant.  Oat flour is a great whole grain alternative for gluten-free baking, lending a soft, tender crumb to this cake.  If you prefer a bit more structure (less softness), try substituting 1/2 cup of the oat flour with teff flour.  I absolutely love the combination!

Rolled oats.  I’ve added rolled oats for a bit of texture and chewiness.  The oats may be substituted with the same amount of oat flour or teff flour.  

Baking powder.  Leavening agent that causes the healthy banana cake to rise.

Cinnamon.  Cinnamon adds a nice warm flavor to this banana snack cake.  It may be substituted with your favorite spices or a teaspoon of vanilla extract.

Baking soda.  Another leavening agent that is also used to neutralize the acids and add tenderness to this recipe.

Salt.  A small amount of salt is used to enhance the flavors in the snack cake.

Dark chocolate chips.  I used dairy free dark chocolate chips, but use your favorite! 

healthy banana cake on plate with banana in background

How to make Healthy Banana Cake

This recipe is extremely easy to make.  It comes together in just minutes in one bowl!

Combine the wet ingredients.

banana snack cake wet ingredients collage

  • Mash the banana in a large bowl.
  • Add the eggs, coconut sugar, melted coconut oil and almond milk, and whisk well to combine.

Add the dry ingredients.

banana snack cake dry ingredients collage

  • Add the oat flour and rolled oats to the wet ingredients, then sprinkle the baking powder, cinnamon, baking soda and salt over the top.
  • Whisk the mixture until well incorporated, then fold in the chocolate chips.

Bake the banana oatmeal cake

healthy banana cake before and after baking

  • Pour the batter into a greased 8×8″ baking dish.
  • Bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center is mostly clean.  
  • Cool the snack cake completely on a wire rack, then slice and serve.

overhead shot of banana snack cake with a bite on a fork

How to store banana snack cake

Store the cake at room temperature for 3 days, or refrigerate for up to one week.

The snack cake also freezes well!  Wrap tightly and freeze for up to 3 months.

Recipe notes

  • Store leftover cake at room temperature for up to 3 days, or in the refrigerator for up to one week. You may also freeze it for up to 3 months.
  • The oat flour yields a very soft crumb, so I’ve added rolled oats for a bit of chew. The oats may be substituted with the same amount of oat flour if desired.
  • I love substituting 1/2 cup of oat flour with teff flour, which adds a bit more structure, flavor and nutrition.
  • The almond milk may be substituted with your favorite milk.
  • Coconut oil may be substituted with your favorite oil.

close up of banana oatmeal cake on plate with fork alongside

More banana recipes you’ll love:

Almond flour banana muffins

Banana nut bread

Banana nutella muffins

Banana smoothie by Inspired Taste

Banana waffles

Gluten free banana bread

Steel cut overnight oats

Healthy Banana Snack Cake

Yield: 9 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Healthy Banana Snack Cake is tender, fluffy and bursting with banana flavor.  It's made with whole grain oat flour so it's gluten-free, has no refined sugar, and it's perfect any time of day!

healthy banana cake on a plate with a bite on a fork

Ingredients

  • 1 cup mashed banana
  • 2 large eggs
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 1 1/2 cups oat flour
  • 1/2 cup old fashioned rolled oats*
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350 degrees and line an 8x8" baking dish coated well with cooking spray.
  2. Mash the banana in a large bowl. Add the eggs, coconut sugar, coconut oil and almond milk, and whisk well until combined.
  3. Add the oat flour and oats to the bowl of wet ingredients, then sprinkle the baking powder, cinnamon, baking soda and salt over the top. Whisk until well incorporated, then fold in the chocolate chips.
  4. Pour the batter into the prepared pan and bake for 30-40 minutes until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
  5. Cool completely on a wire rack, then slice, serve and enjoy!

Notes

  • Store leftover cake at room temperature for up to 3 days, or in the refrigerator for up to one week. You may also freeze it for up to 3 months.
  • The oat flour yields a very soft crumb, so I've added rolled oats for a bit of chew. The oats may be substituted with the same amount of oat flour if desired.
  • I love substituting 1/2 cup of oat flour with teff flour, which adds a bit more structure, flavor and nutrition.
  • The almond milk may be substituted with your favorite milk.
  • Coconut oil may be substituted with your favorite oil.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 274Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 259mgCarbohydrates: 37gFiber: 3gSugar: 18gProtein: 5g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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