Quick Summary: This sugar-free banana coconut cake gets its natural sweetness from ripe bananas, and the added coconut makes it even sweeter. You only need 40 minutes of hands-on time.
What is sugar-free banana coconut cake?
Sugar-free banana coconut cake is a light, one-bowl cake sweetened only by ripe bananas, with no refined sugar added. Shredded coconut brings texture and a tropical note, while Greek yogurt and applesauce keep the crumb moist. It bakes in a single 9-inch pie pan in about 25 minutes and is wholesome enough to enjoy for breakfast or dessert.
Why you'll love this recipe
- No refined sugar: ripe bananas provide all the natural sweetness, so nothing extra is added.
- One bowl, quick: everything mixes in a single bowl with about 40 minutes of hands-on time.
- Moist and tender: Greek yogurt, applesauce, and mashed banana keep the crumb soft.
- Tropical texture: shredded coconut adds chew and a subtle coconut flavor.
- Easy to adapt: it works with a gluten-free flour blend and welcomes simple add-ins.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Egg: use one large egg.
- Unsweetened applesauce: use store-bought or make it yourself.
- Sunflower oil or flavorless grapeseed oil.
- Bananas: use two; one should be ripe for mashing.
- Flour: all-purpose flour or Bob's Red Mill's gluten-free blend for a gluten-free option.
- Baking powder: use aluminum-free baking powder.
- Potato starch or cornstarch, based on your preference.
- Greek yogurt: plain, unsweetened Greek yogurt.
Equipment
- mixing bowl
- hand whisk or spoon
- sieve
- 9-inch/23 cm pie pan
- rubber spatula
How to make sugar-free banana coconut cake
Step 1. Preheat the oven to 338°F (170°C).
Step 2. To make the cake batter, combine the egg, yogurt, sour cream, applesauce, oil, and mashed banana in a mixing bowl. Add the sifted dry ingredients (flour, baking powder, and starch) and combine them. Add salt and half of the shredded coconut.
Step 3. Butter and flour a 9-inch (23 cm) pie pan. Pour three-fourths of the preparation into the mold and arrange the banana slices on top.
Step 4. Pour the remaining batter over the bananas. Sprinkle with the remaining shredded coconut and bake for 20 to 25 minutes.
Step 5. Remove the cake from the oven and serve it in the pan immediately, or let it cool.
Expert tips
- Use a ripe banana: 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 airtight container for up to 3 days or freeze for up to one month.
Recipe variations
- Gluten-free: swap the all-purpose flour for a gluten-free blend and keep the starch.
- Spiced: add ½ teaspoon of ground cinnamon or a pinch of nutmeg to the batter.
- Nutty: fold in a handful of chopped walnuts or pecans for extra crunch.
- Chocolate: stir in a spoonful of unsweetened cocoa or a few sugar-free chocolate chips.
- Extra tropical: replace the Greek yogurt with coconut yogurt for a stronger coconut flavor.
Storing & freezing
Store the cake in an airtight container in the fridge for up to 3 days. Because it has no added sugar and uses fresh banana, it keeps best chilled.
To freeze, wrap the cooled cake (whole or in slices) tightly and freeze for up to one month. Thaw overnight in the fridge, and warm a slice briefly before serving if you like.
FAQ
Is this banana cake really sugar-free?
It has no added or refined sugar. Its sweetness comes naturally from ripe bananas and unsweetened applesauce, though bananas do contain natural fruit sugars.
Can I make it gluten-free?
Yes. Use a gluten-free flour blend, such as Bob's Red Mill, in place of the all-purpose flour, and keep the potato starch or cornstarch.
Why are the bananas so important?
Ripe bananas provide the sweetness, moisture, and flavor. The riper the banana, the sweeter and more flavorful the cake.
Can I use a different pan?
A 9-inch/23 cm pie pan works best, but a similar-size round cake pan is fine. Adjust the baking time if the pan is deeper.
Love sugar-free desserts? Try these next!
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PrintRecipe card
Sugar-Free Banana Coconut Cake
This sugar-free banana coconut cake is a moist, one-bowl cake sweetened only by ripe bananas, with no refined sugar added. Shredded coconut adds texture and a tropical note, and it bakes in about 25 minutes. You need only 40 minutes of hands-on time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Sugar-Free Desserts
- Method: Baking
- Cuisine: French
Ingredients
- 1 egg
- 5 ½ tablespoons (100 g) Greek yogurt
- 4 teaspoons (20 g) sour cream
- 3.5 oz. (100 g) unsweetened applesauce
- 2 ½ teaspoons (12 g) sunflower oil
- 1 banana, mashed
- 1 banana, sliced
- ½ cup + 1 tablespoon (70 g) all-purpose flour
- 2 ½ tablespoons (25 g) potato starch
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 oz. (30 g) shredded coconut
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat the oven to 338°F (170°C).
- To make the cake batter, mix the egg, yogurt, sour cream, applesauce, oil, and mashed banana in a bowl. Combine the sifted dry ingredients (flour, baking powder, and starch). Add salt and half of the shredded coconut.
- Butter and flour a 9-inch/23 cm pie pan. Pour three-fourths of the preparation into the mold and arrange banana slices on top. Pour the rest of the batter over the bananas. Sprinkle with the remaining shredded coconut and bake for 20 to 25 minutes. Remove the cake from the oven and serve immediately.
Notes
- Use a ripe banana to mash it: the riper the banana, the sweeter it is.
- Make applesauce yourself or use store-bought unsweetened applesauce.
- Store the cake in an airtight container in the fridge 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
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from A Prendre Sans Faim and was originally published on October 18, 2018. It has been revised to include improved content and photos.
Jen says
The sour cream makes this recipe-adds the perfect tang. Delicious.
Irina says
Yes, it is the same about yogurt. Thank you for your comment, Jen.
Anita says
This is such an easy dessert recipe, no mixer, no special equipment, but it's so delicious, especially if you love banana. 🙂
Irina says
Yes, it is true, Anita. It is a very easy and healthy dessert.
Nart says
I'm always a bit scared to make sugar-free cakes, but this one looks so good I have to give it a try!
Irina says
You will love this cake, Nart! It is guaranteed!
Sadia Malik says
I love banana and toasted coconut, a delicious combination.
Irina says
This is right, Sadia! Please, enjoy it!
Laura says
I am always looking for sugar-free desserts for my toddler, and this one looks so delicious! He loves banana and coconut, well, who doesn’t? And I'm sure he will like this! Pinned it for another day!
Irina says
Yes, we try to feed our kids healthy; I agree with you, Laura. So, this cake is a great healthy option! Please, enjoy the recipe!
Sarah says
Could the flour be substituted with a different flour? Almond? Trying to make this keto-friendly. Thank you!
Irina says
Sarah, I have never tried this cake with another type of flour/meal. I am not sure if the cake will hold the shape with almond flour. If you give it a try, please, let me know how it went.
P.S. Please, have a look at this flour substitution chart. I hope it helps.
Marissa says
This cake turned out amazing!! Love that there is no sugar whatsoever (no maple syrup, honey, etc.). I will keep this recipe and make it again soon. Thank you!!
Irina says
Thank you very much, Marissa! I am glad you loved the recipe.
Bintu says
Banana and coconut are such a great combination - this cake sounds absolutely delicious, and I love that it is healthy too!
Irina says
Thank you, Bintu! Please, enjoy the recipe!
Maryanne says
I am always looking for new recipes to bake with no added sugar, and this banana cake sounds fantastic!!
Irina says
Sure, Maryanne! You will love it more once you make it!
Sisley White says
For a no-added-sugar cake, this is yummy! Thank you for a great recipe.
Irina says
You are very welcome, Sisley!
Andrea says
We love the combination of bananas and coconut, so this cake is definitely for us.
Irina says
It sounds great! Please, enjoy the recipe, Andrea!
Beth says
Oh wow! This cake was such a big hit! We loved the banana and coconut combination, so yummy and scrumptious! I’m excited to make this again!
Irina says
Thanks for letting me know, Beth!!!