This healthy Whole Wheat Banana Cake is incredibly moist, tender, and packed with banana flavor. It is sweetened with sugar alcohol, a great alternative to the classic variety made with refined flour and sugar.
A perfect dessert your family will love!🎂 This easy Sugar-Free banana cake is similar to a traditional banana cake. It is sweetened with Allulose, making it a great alternative to the classic made with refined flour and sugar. This healthy banana cake recipe will be a hit with everyone.
How to Make Whole Wheat Banana Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350ºF. Line with parchment paper or butter and flour a 13 by 9-inch baking pan. Sift the flour, cinnamon, baking powder, and baking soda in a medium bowl and set aside. In a large bowl, whisk together the avocado oil, salt, and sugar alcohol until combined.
Add the mashed bananas and lemon juice mixture and mix until incorporated; stir in the vanilla extract. Add the eggs one at a time, whisking after each addition until each is fully incorporated into the mixture. Gradually and gently whisk or fold the dry ingredients into the wet mixture until combined. Don't overmix the batter!
Pour this into your prepared pan and bake the whole wheat banana cake for about 45 to 50 minutes or until golden brown and a skewer inserted into the center of the banana cake comes out clean; check after 40 minutes, and if the cake is browning too quickly, tent loosely with aluminum foil.
Set the whole wheat banana cake aside to cool in the tin for 10 minutes, then turn it onto a cookie rack and let it cool completely. Enjoy!
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📖 Recipe
Easy Whole Wheat Banana Cake
Tools
Ingredients
- 375 g (3 cups) white whole wheat flour, spooned, leveled, and sifted.
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoon cinnamon
- 4 large eggs , room temperature
- 1-½ cups (about 3 medium) overripe bananas, mashed and mix with 2 tablespoons of freshly squeezed lemon juice.
- 1 cup avocado oil or expeller-pressed sunflower oil
- ¼ teaspoon kosher salt
- 1-½ cup Allulose
Instructions
For the Banana Cake:
- Preheat the oven to 350ºF. Line with parchment paper or butter and flour a 13 by 9-inch baking pan. In a medium bowl, sift together the flour, cinnamon, baking powder, and baking soda and set aside.
- In a large bowl, whisk together the avocado oil, salt, and sugar alcohol until combined. Add the mashed bananas, and mix until incorporated; stir in the vanilla extract. Add the eggs one at a time, whisking after each addition until each egg is fully incorporated into the mixture. Gradually and gently whisk or fold the dry ingredients into the wet mixture until just combined. Don't overmix the batter!
- Pour this into your prepared pan and bake the Banana Cake for about 45 to 50 minutes or until golden brown and a skewer inserted into the center of the banana cake comes out clean; check after 40 minutes, and if the cake is browning too quickly, tent loosely with aluminum foil.
- Set the Banana Cake aside to cool in the tin for 10 minutes, then turn it out onto a cookies rack and allow cooling completely.
- Enjoy!
Notes
- Microwave: Place a slice of the cake on a microwave-safe plate and microwave on high for 10-15 seconds or until warmed through.
- Oven: Preheat the oven to 350°F. Place the cake slices on a baking sheet and bake for 5-10 minutes or until warmed through.
- Toaster Oven: Place a slice of the cake in a toaster oven and toast on medium heat for 1-2 minutes or until warmed through.
- Baking: You can bake the cake up to two days in advance. Once it has cooled completely, wrap it tightly in plastic or foil and store it in the refrigerator until ready to serve.
- Freezing: You can also freeze the cake for longer storage. Wrap the cooled cake in plastic wrap or foil, then place it in an airtight container or freezer-safe bag. The cake can be frozen for up to three months. To thaw, place the cake in the refrigerator overnight.
- Frosting: If you plan to frost the cake, you can prepare the frosting up to two days in advance and store it in the refrigerator until ready to use.
- Slicing: If you prefer to slice the cake before serving, you can do so in advance and store the slices in an airtight container or wrap them tightly in plastic wrap or foil. The slices can be stored in the refrigerator for up to five days.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
