Healthy Banana Cake
Hey there friend! Ever find yourself with a bunch of bananas that have crossed over to the dark side? You know, when they start looking like a Jackson Pollock painting? That’s when I whip up this healthy banana cake. It’s one of those recipes that makes me feel like a kitchen wizard—turning what looks like compost into pure gold. And, funny story, the first time I made it, I actually forgot to add the baking soda. Spoiler: It wasn’t my best work.
Why You’ll Love This
I make this cake whenever I’ve got bananas teetering on the edge of no return. My family goes crazy for it (especially if I sneak in a few chocolate chips). Plus, it’s one of those recipes that kinda forgives you if you’re not quite awake—like when I tried making it at 6 a.m. once. It’s super moist, and there’s something about the smell of bananas and cinnamon that just makes the whole house feel cozy.
Ingredients You’ll Need
- 3 ripe bananas (the spottier, the better!)
- 2 eggs
- 1/3 cup of honey (or maple syrup if you’re feelin’ fancy)
- 1/4 cup of melted coconut oil (my grandma swore by butter, but let’s keep it healthy)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups of whole wheat flour (all-purpose works too in a pinch)
- Optional: 1/2 cup of nuts or chocolate chips (because why not?)
How to Make It
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. Trust me, you’ll thank yourself later.
- In a large bowl, mash those bananas until they’re nice and smooth. (This is where I usually sneak a taste!)
- Mix in the eggs, honey, coconut oil, and vanilla. Stir it all up until it’s well combined. Don’t worry if it’s a bit lumpy—it’s supposed to be.
- Sprinkle in the baking soda and salt, then fold in the flour. This is when the magic starts happening.
- If you’re adding nuts or chocolate chips, now’s the time to gently fold them in.
- Pour the mixture into your prepared pan. Bake for 50-60 minutes. Check around the 50-minute mark by sticking a toothpick in the center. If it comes out clean, you’re golden!
Notes from My Kitchen
I’ve found that a little patience goes a long way. Letting the cake cool before slicing makes all the difference. I once tried cutting it too soon—it was a hot mess, literally.
Fun Variations
Once, I swapped the bananas for applesauce. It was an interesting texture, let’s just say not my best experiment. But adding cinnamon and nutmeg gives it a nice fall twist!
Equipment Thoughts
If you don’t have a loaf pan, a muffin tin works too. Just reduce the baking time to about 20-25 minutes. It’s not rocket science!
How to Store It
Store any leftovers in an airtight container. Though honestly, in my house, it never lasts more than a day because everyone devours it.
Serving Ideas
We love to slather a little almond butter on top. Sunday brunches are a perfect excuse for this treat!
Lessons Learned (Pro Tips)
I once thought I could rush this and mixed everything too aggressively. It wasn’t as airy as it should be. So, gently fold in those ingredients!
FAQs
Can I freeze this cake? Sure thing! Wrap it tightly and it should be good for a couple of months. Just make sure to thaw it properly.
What if I don’t have coconut oil? No worries! You can use any neutral oil or even melted butter.
