Healthy Banana Snack Cake
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!
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 recipe:
- It’s tender, fluffy, and packed with banana flavor and dark chocolate chips.
- This recipe is gluten-free, dairy-free with no refined sugar for a healthier breakfast, snack or dessert.
- It’s an easy recipe made in just one bowl.
- It’s a great meal prep recipe that’s also freezer friendly.
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!
Recipe 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!
How to make this recipe
This healthy banana cake is extremely easy to make. It comes together in just minutes in one bowl!
Combine the wet ingredients
- 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
- 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
- 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.
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.
More banana recipes you’ll love:
- Almond flour banana muffins
- Banana chocolate chip energy bites by Tasty
- Banana nut bread
- Banana nutella muffins
- Banana smoothie
- Banana waffles
- Gluten free banana bread
- Steel cut overnight oats
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Healthy Banana Snack Cake
Ingredients
- 1 cup mashed banana 2 large or 3 medium bananas
- 2 large eggs
- 1/2 cup coconut sugar substitute with granulated or brown sugar
- 1/4 cup coconut oil melted
- 1/4 cup unsweetened almond milk substitute with your favorite 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
- Preheat the oven to 350 degrees and line an 8×8" baking dish coated well with cooking spray.
- Mash the banana in a large bowl. Add the eggs, coconut sugar, coconut oil and almond milk, and whisk well until combined.
- 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.
- 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.
- 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
14 Comments on “Healthy Banana Snack Cake”
I just love banana cakes – and this is great. I love the addition of the chocolate chips! This cake has such a beautiful looking texture – and perfect for the bananas I have sitting on my kitchen counter right now!
Thanks Alexandra! I am going to get around to trying this with blueberries soon!
When things are called “snack cake” it immediately makes me want to bake it, haha! Maybe it’s the excuse to just snack on cake all day!?
I love this healthy one, Marcie! My kiddos and I would love it!
That’s the affect it has on me too! haha Thanks Katherine!
You had me at tender, gluten and refined sugar free! I would totally love this snack cake any time of day, yum!
I’m glad this is up your alley Katerina!
I always have a few over ripe bananas. Thanks for another recipe to try with them.
You’re welcome and I hope you enjoy it!
Could I substitute 1/2 cup spelt flour instead of the suggested teff flour for some structure? Thanks!
That should work fine — let me know how it goes!
I just made the snack cake & substituted 1/2 cup spelt flour for the suggested teff flour and it came out great! Mine baked for 27 min & was done; I used 1/3 cup brown sugar instead of the coconut sugar and I thought it was plenty sweet. My cake looked just liked yours in your picture. I already gave half away to my friend as she drove by to pick up her care package & she got home and reported that she thinks it is delicious as well. I’m sure I’ll be making this a lot, so thank you.
I’m so glad the spelt flour worked out for you! Thanks for sharing your feedback and I’m glad that you (and your friend) enjoyed the recipe!
This is REALLY good, and one I”m going to make regularly. I knew 3 very ripe bananas would add a lot of sweetness, so I reduced the sugar to 1/4 cup (brown sugar). It was plenty sweet enough for us. Also, I used 1/2 cup of walnuts in the batter, instead of choc chips. 1/4 cup choc chips were sprinkled across the top of the hot cake when it came out of the oven. They melted almost immediately, and then were spread on the cake as a topping. Thank you!
I’m glad this worked out for you with the adjustments Kathleen, and thank you for sharing your feedback! 🙂