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!
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.
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
How to Store & Re-HeatTo store: Whole Wheat Banana Cake, place it in an airtight container and store it in the refrigerator for up to five days. You can also freeze the cake for longer storage, up to three months. To freeze, wrap the cake tightly in plastic wrap and place it in an airtight container or freezer-safe bag.To reheat Whole Wheat Banana Cake, there are a few options:
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.
Make-Ahead
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.
How to FreezeAfter baking, allow the cake to cool completely before freezing. This will help prevent condensation from forming and keep the cake from becoming soggy. Once the cake is cool, wrap it tightly in plastic wrap or aluminum foil. Be sure to wrap it completely and tightly to prevent freezer burn. Once the cake is wrapped, place it in a freezer-safe container or bag. Label the container or bag with the date and contents. Place the container or bag in the freezer and freeze the cake for up to three months. When you're ready to eat the cake, remove it from the freezer and allow it to thaw in the refrigerator for several hours or overnight. Once thawed, you can reheat the cake in the oven or microwave if desired.
Nutrition
Nutrition Facts
Easy Whole Wheat Banana Cake
Amount per Serving
Calories
251
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
55
mg
18
%
Sodium
231
mg
10
%
Potassium
78
mg
2
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
83
IU
2
%
Vitamin C
1
mg
1
%
Calcium
70
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
