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Banana Cake Recipes


The banana cake recipes below are are made with white whole wheat flour. It is lighter and milder tasting than regular whole wheat flour. The cakes contain a small amount of natural fat from whole foods, but no added free fats.

















These healthy banana cakes are also naturally sweetened with bananas, dates, and other dried fruit. We had fun creating a sugar free cake that doesn't contain refined sweeteners or artificial sweeteners.

Bananas are a perfect sweetener. They are gooey enough to hold baked goods together. They help keep oil-free goods moist. When you see ripe bananas on sale, buy a lot of them. Peel and cut them into chunks, and freeze the chunks on a cutting board. Once they are frozen solid, store the frozen chunks in big ziploc bags. Just remove the amount you need. Rumford baking powder



You can use (thawed) frozen bananas in these banana cake recipes. Weigh the frozen chunks, and after they thaw, be sure to include any liquid from them in the recipe.


We always use Rumford baking powder, because it does not contain aluminum. You can find it in most health food stores.




Moist Banana Cake Recipe

9 servings

The first of these banana cake recipes yields a dense, moist cake. It is the best banana cake if you want something with a traditional banana flavor. 


vegan banana cake4 oz soy milk
3 oz dates, pitted and quartered
2 oz applesauce

6 oz white whole wheat flour
1 tsp baking powder
1 tsp baking soda

1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice

13 oz very ripe banana chunks
2 oz raisins
1 Tbsp flax seed, ground


Line the bottom of an 8 x 8 glass baking dish with parchment paper. Lightly oil the sides of the dish. Preheat oven to 350 degrees.

In a blender, weigh soy milk. Add pitted dates and applesauce. Set aside for dates to soften while you prepare the other ingredients.

Set a medium straight-sided bowl on the scale, rest a sifter in the bowl, and turn on the scale. Carefully spoon in the flour. Remove bowl and sifter from scale and add baking powder and baking soda. Sift the three dry ingredients together into the bowl. Add the cinnamon, nutmeg, cloves, and allspice and stir all together very well.

In a large wide bowl, weigh ripe banana chunks (or thawed frozen bananas. Mash with a potato masher or fork until you have a lumpy paste.

In a large straight-sided bowl, weigh raisins. Use a rubber scraper to add mashed bananas to raisins.

Blend the date mixture until smooth. Add it to the banana-raisin mix. Add the ground flax seeds and stir the moist ingredients together well.

Add dry ingredients to wet and stir just enough to combine. Do not overmix. Spread evenly into baking dish on top of the parchment.

Bake for 50 minutes. Cool in dish for 10 minutes.

Use a sharp knife to loosen the sides of the cake. Place a small cutting board over the cake and turn the baking dish, cake, and cutting board upside down together. The cake will fall out of the baking dish on to the cutting board. Carefully remove the parchment from the cake.

Put a cooling rack over the cake and grasp the cutting board, cake, and cooling rack together. Turn upside down again and remove cutting board. Cool cake on rack. When cooled, return cake to baking dish and cut in nine pieces. Garnish the cake with fresh banana slices, or with any kind of fresh fruit.

Comments:  These are big pieces of cake. If you prefer to cut the cake in 12 pieces, they will contain only 121 calories each.

We love this cake so much that we always make a double batch. We bake it in a 9 x 11 glass dish for 60 minutes. 

Yield = 9 servings    1 serving = 2.95 oz  Calorie density = 55 calories/oz

Calories per serving: 162   Fat: 1.4 g (6.0%)   Protein: 4.2 g   CHO: 37 g


Chocolate Banana Cake


9 servings

The second of our banana cake recipes is chocolate-flavored. This chocolate banana cake recipe provides a healthy way to eat chocolate without getting a lot of saturated fat and sugar.

4 oz soy milk
3 oz dates, pitted and quartered
2 oz applesauce
1 tsp vanilla

5 oz white whole wheat flour
1 oz cocoa powder
1 tsp baking powder
1 tsp baking soda

13 oz very ripe banana chunks
2 oz dried cherries
1 Tbsp flax seed, ground


Line the bottom of an 8 x 8 glass baking dish with parchment paper. Lightly oil the sides of the dish. Preheat oven to 350 degrees.

In a blender, weigh soy milk. Add pitted dates, applesauce, and vanilla. Set aside for dates to soften while you prepare the other ingredients.

Set a medium straight-sided bowl on the scale, rest a sifter in the bowl, and turn on the scale. Carefully spoon in the flour and cocoa powder. Remove from scale and add baking powder and baking soda. Sift the four ingredients together into the bowl, then stir all together well.

In a large wide bowl, weigh ripe banana chunks. Mash with a potato masher or fork until you have a lumpy paste.

In a large straight-sided bowl, weigh dried cherries. Use a rubber scraper to add mashed bananas to cherries.

Blend the date mixture until smooth. Add it to the banana-cherry mix. Add the ground flax seeds and stir the moist ingredients together well.

Add dry ingredients to wet and stir just enough to blend. Do not overmix. Spread evenly into baking dish on top of the parchment.

Bake for 50 minutes. Cool in dish for 10 minutes.

Use a sharp knife to loosen the sides of the cake. Place a small cutting board over the cake and turn the baking dish, cake, and cutting board upside down together. The cake will fall out of the baking dish on to the cutting board. Carefully remove the parchment from the cake.

Put a cooling rack over the cake and grasp the cutting board, cake, and cooling rack together. Turn upside down again and remove cutting board. Cool cake on rack. Return cooled cake to baking dish and cut in nine pieces.

Comments:  Garnish with fresh or frozen cherries. If you prefer not to eat chocolate, use carob powder instead of cocoa.

You can modify these banana cake recipes for special occasions. Stir an ounce or more of chopped walnuts in with the wet ingredients before you add the dry ingredients. Be aware that nuts will increase the fat content and the calorie density somewhat. 

Yield = 9 servings    1 serving = 2.95 oz  Calorie density = 55 calories/oz

Calories per serving: 161   Fat: 1.8 g (9.0%)   Protein: 4.3 g   CHO: 36 g


All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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