How to make this cake gluten-free?

Please replace all-purpose flour with Bob’s Red Mill’s gluten-free blend to make this cake gluten-free.

How to speed-ripen the bananas?

Preheat the oven to 350 degrees F/175 degrees C and line a baking sheet with parchment paper. Place bananas unpeeled on a baking sheet and bake for 15 to 25 minutes until they become black on the outside and tender inside. Let cool before using.

Healthy Banana Cake

Name: Healthy Banana Cake
Total time: 40 min
Yield: 6
Cuisine: French
Ingredients: 1 egg; 5 1/2 tablespoons (100 g) Greek yogurt; 4 teaspoons (20 g) sour cream; 3.5 oz. (100 g) unsweetened applesauce; 2 1/2 teaspoons (12 g) sunflower oil; 1 banana, mashed; 1 banana, sliced; 1/2 cup + 1 tablespoon (70 g) all-purpose flour; 2 1/2 tablespoons (25 g) potato starch; 1 teaspoon baking powder; 1 pinch of salt; 1 oz. (30 g) shredded coconut

Healthy Banana Cake

Sliced banana coconut cake on a grey dessert plate.

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5 from 11 reviews

Let your taste buds relax and enjoy this healthy banana cake. It is made with no sugar added, being naturally sweet due to ripe bananas. Added coconut intensifies the sweetness of bananas. And it takes 40 minutes from start to finish to make this banana coconut cake!

Author: Irina Totterman
Total Time: 40 minutes
Yield: 6 1x
Category: No-sugar-added Desserts
Method: Baking
Cuisine: French

Ingredients

Scale

1 egg
5 1/2 tablespoons (100 g) Greek yogurt
4 teaspoons (20 g) sour cream
3.5 oz. (100 g) unsweetened applesauce
2 1/2 teaspoons (12 g) sunflower oil
1 banana, mashed
1 banana, sliced
1/2 cup + 1 tablespoon (70 g) all-purpose flour
2 1/2 tablespoons (25 g) potato starch
1 teaspoon baking powder
1 pinch of salt
1 oz. (30 g) shredded coconut

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Instructions

Preheat the oven to 338 degrees F/170 degrees C.
To make the cake batter, in a bowl, place the egg, yogurt, sour cream, applesauce, oil, and mashed banana, and mix. Add the sifted dry ingredients (flour, baking powder, and starch) and combine them. Add salt and half of the shredded coconut.
Butter and flour a 9-inch/23 cm pie pan. Pour three fourth of the preparation into the mold and arrange banana slices on top. Pour the rest of the batter on top of the bananas. Sprinkle with the rest of the shredded coconut and bake for 20 to 25 minutes. Remove the cake from the oven and serve immediately.

Notes

Use a ripe banana to make it mashed: the riper the banana, the sweeter it is.
Make applesauce yourself or use store-bought unsweetened applesauce.
Store the cake in the fridge in an air-tight container for up to 3 days or freeze for up to one month.

Nutrition

Serving Size: 1 slice
Calories: 163
Sugar: 8 g
Sodium: 54 mg
Fat: 5.3 g
Saturated Fat: 2.3 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 3.8 g
Cholesterol: 30 mg

Find it online: https://www.bakinglikeachef.com/banana-cake-philippe-conticini/