Two Ingredient Healthy No Bake Banana Cake

This Two Ingredient Healthy No, Bake Banana Cake is a Parent’s dream. It takes minutes to turn bananas into a sweet dessert, and it’s cheap to make too. The trick is to use your overripe super sweet bananas. Enjoy!


3 medium, very ripe bananas

1/2 cup coconut flour


Cream Cheese Frosting (Optional)

1/4 cup cream cheese softened

1/4 cup plain Greek yogurt

1-2 tbsp maple syrup or more as needed

Line an 8 x 4-inch baking loaf pan with parchment paper.

In a medium bowl, mash bananas with a fork or spoon until they become pureed.

Stir in coconut flour until evenly mixed. Your mixture should thicken and resemble a cookie dough consistency. You can taste and adjust as needed. If you find your mix is too wet, you can add a little extra coconut flour.

Spread mixture into a prepared baking pan, using a spatula to smooth the surface. Wrap cake loaf pan airtight. This will prevent the bananas from oxidizing too much and turning the cake brown or gray. Place it in the fridge for about 1 hour to let the cake firm up slightly, making it easier to slice. Cake can be eaten without refrigeration, but it will be easier to slice if it is refrigerated. When ready to serve, slice the cake. I don’t recommend slicing it ahead of time because the bananas in the cake will oxidize and change the color of the cake from light yellow to a brown or gray color. I also recommend only slicing as much as you will be eating to preserve the color.

Whisk together cream cheese, Greek yogurt, and maple syrup to make the frosting. Taste and adjust as needed. Frosting can be added before or after the cake is refrigerated.

Store uneaten cake and frosting in the fridge in an airtight container.


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