Healthier Banana Blender Cake (No Added Sweetener)
This moist cake is perfect for those sweet cravings without any added sweetener.
A delicious little cake that you can make without any added refined sugars or liquid sweeteners, like maple syrup or honey. This cake is naturally sweetened with the bananas and dates and it all comes together in minutes in your mini food processor or blender.
I promise you, this is one of the moistest and easiest cakes you will make. The bananas sweeten and add the fluffiness. The dates add nutrients and sweetness. Use 5 dates if you have small dates. Use 6 dates if you have large dates.
If you like this cake you will love:
- Healthier Lemon Olive Oil Cake
- Healthier Banana Chocolate Chunk Cake
- Whole Lemon Blender Cake
- Healthier Blender Chocolate Cake
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Healthier Banana Blender Cake
Equipment
- or
Ingredients
- 2 ripe bananas
- 2 eggs
- 5-6 dates, pitted
- 1/3 cup oat flour
- 1 tsp lemon zest
- 1/2 tsp cinnamon
- 1½ tsp baking powder
- pinch salt
Optional Topping:
- 1/4 cup sugar free chocolate chips
- 1/2 tsp oil
Instructions
- Preheat oven to 350℉. Line a 6 inch cake pan with parchment paper. Grease or lightly spray with coconut oil.
- Add the bananas, eggs and dates to your blender or mini food processor. Pulse until mostly smooth. Add in the flour, lemon zest, cinnamon, baking powder and salt and pulse for a few seconds until just combined. DO NOT OVER BLEND. Pour the batter into your pan and tap the pan on your counter to eliminate bubbles. Bake for 25-30 minutes or until toothpick comes out clean. Allow to set in your pan for 5 mins then transfer to your cooling rack to fully cool.
- Optional Topping: Melt your chocolate chips and oil on low heat in a small pot, stirring constantly. Pour it onto your cooled cake. Slice an serve.
Notes
Nutritional Info includes the chocolate topping.
If you have large dates, use 5. If you have small dates, use 6.
Nutrition
Calories: 78kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 96mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 1mg
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hi
perfect but i all the time i have question with your all recepie about the nutrition facts i mean the calories i cant understand you write the calories per what per slice or the whole pan?? you are not calrify calorie per what serving?
for example here you write cLories 78 per what ?? the whole cake or 1 slice ?? plz answer these and clarify
thanks
Hi Soha, all of my servings are listed at the top of my recipe boxes.
Its right next to the prep and cooking times.
Can you sub all purpose flour for the oat flour?
absolutely yes!
I made this cake for me and my husband and it was delicious! Can I make a double batch and use a 9″ spring form pan?
Hi Robyn, i’m so glad you both liked it! Yes should work great!
i wasn’t sure all the flavors would mix well, and it actually turned out sooo good!! definitely gonna do this again!!
Hi Elina, That’s awesome! I’m so glad you liked it!
Hello! Can you substitute for Almond or Coconut Flour?
Hi Stella,
I love your recipes! I am baking your healthy banana cake now. I’m also holding my breath because I doubled the recipe but forgot to add 2 more eggs. All other ingredients were. It might fall apart, right? Hoping to hear from you 😊.
Marge