Is there such thing as a healthy cake? Yes, folks, there is! This banana cake is absolutely delicious. It is moist, it is flavorful and best of all; it is so easy to make. The dairy-free icing is even better. Who would’ve thought that coconut milk would make for such a delightful topping?
Yesterday was my father in law’s birthday and he had requested a sugar-free cake if there was such a thing. I told him I would make it possible and this cake was born! I am so glad it was too. It has got to be one of my favorite cakes; the flavor is just so darn good. There is absolutely no refined sugar in this entire cake. The sweetness comes from the ripe bananas and sugarfree low carb syrup. The nuts inside and on top add a great textural component. I hope you make this delicious healthy cake for your next occasion 🙂
1/2 cup Vanilla or Plain Greek Yogurt
2 ripe bananas
1/4 cup sugar free syrup
1/4 cup melted coconut oil
1 tsp vanilla flavor
1/2 cup rolled oats
1 tsp baking soda
1 tbsp ground cinnamon
1 1/4 cup all purpose flour
Pinch of salt
1/3 cup crushed walnuts or hazelnuts
1 can of full fat coconut milk refrigerated (Thai Kitchen brand is my favorite)
1/4-1/3 cup sugar free syrup (depending on how sweet you would like)
1/2 tsp cinnamon
1 tsp vanilla flavor
- Preheat oven to 350 degrees F. Spray an 8×8 baking pan with nonstick baking spray.
- In a bowl, mix the flour, salt, cinnamon, baking soda, and oats.
- In a blender, blend the bananas, Greek yogurt, sugar free syrup, vanilla, coconut oil, and eggs. Blend for about 40 seconds.
- Mix the wet into the dry ingredients. Stir well. Add the chopped nuts at this point.
- Pour batter into the prepared pan. Bake for 25 minutes. Check with inserting a toothpick to see if it comes out clean.
- Allow cake to completely cool in the pan before taking it out.
- In the meantime, work on the frosting. Make sure the can of coconut milk was refrigerated overnight. That way the milk will separate from the coconut water. All you will be using for the icing is the thick coconut milk part. Place a mixing bowl in the freezer to cool for a half hour. Add the thick creamy coconut milk with the vanilla, cinnamon and sugar-free syrup to the chilled bowl. Mix with an electric whisk or if you do not have one; you can just mix with a utensil but frosting won’t be as fluffy which is totally fine too. It will still taste amazing.
- Ice the cake with the frosting and enjoy or refrigerate the cake since it is frosted. This will keep the topping chilled and take out when time to eat. Cover the cake while in the fridge.
- Sprinkle some nuts on top and cut into 9 generous pieces when ready to serve. Enjoy!