Healthy Banana Bread Pound Cake

It’s starting to get chilly outside, and I’m not a big fan.  I like when you can run out the door without thinking, oh crap, I left my jacket inside!  Especially since I find myself running out the door a lot.  Cold weather inadvertently reminds me of comfort food.  Food that you can snuggle up with on the couch in a comfy robe.  My comfort food?  Banana Bread.

Banana Bread and I go way back, I talked about it on the first post of this blog!  This is one of the few desserts that my entire family likes (even my father, the savory-food-lover, and my sister, who seems to be on the anti-dessert brigade).  Thankfully, this Healthy Banana Bread Pound Cake was enjoyed by all, savory- and sweet-lovers!

Healthy Banana Bread Pound Cake

This Healthy Banana Bread Pound Cake is comfort on a plate with a side of healthy  ;)  It is incredibly moist and tender, buttery and sweet, and tastes like it’s from a bakery.  After one bite, no one will believe the nutrition stats! (nutrition label below)

Healthy Whole Wheat Banana Bread Pound Cake (refined sugar free, low fat, high protein, high fiber)

Yield: one large loaf

Healthy Whole Wheat Banana Bread Pound Cake (refined sugar free, low fat, high protein, high fiber)


  • 240g (2 cups) Whole Wheat Pastry Flour
  • 48g (1/4 cup) Sucanat (or dry sweetener of choice)
  • 32g (1/4 cup) Arrowroot Starch (other starches may work)
  • 30g (6 tbs) Whey Protein Concentrate
  • 1+1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/3 cup Chopped Walnuts (optional)
  • Wet:
  • 1+3/4 cups Mashed Banana (4 large bananas with almost black peels)
  • 227g (1 cup) Plain, Nonfat Greek Yogurt
  • 1/2 cup Egg Whites (I used cartoned egg whites)
  • 42g (2 tbs) Pure Maple Syrup
  • 28g (2 tbs) Hazelnut Oil (or any other neutral oil)
  • 4 tsp Stevia Extract
  • 2 tsp Vanilla Extract (I used homemade)
  • 1 tsp Butter Flavor


  1. Preheat the oven to 350 degrees Fahrenheit and spray a 9x6" loaf pan with cooking spray.
  2. In a large mixing bowl, whisk together the dry ingredients except for the walnuts.
  3. In a medium-sized mixing bowl, whisk together the wet ingredients.
  4. Add the dry to wet and fold gently. When all the dry seems incorporated, beat the batter with your spatula for 10-20 seconds so there are no more clumps.
  5. Pour into the prepared pan and bake for ~60 minutes, or until edges brown and surface springs back when touched. Let cool in the pan for 30 minutes then transfer to a wire cooling rack. Slice when cool.


Want an icing? Try this one!

Store the cake covered at room temp for one day. Any longer than that and I would recommend refrigerating it.

healthy dessert blog

(does not include walnuts)

One large slice of this banana bread cake has only 260 calories, 6g of fiber and 11g of protein!  Plus, it’s whole grain, refined sugar free and packed with banana flavor.

A guilt free treat?  Totally.

Healthy Banana Bread Pound Cake

Labels: Banana, Cakes-and-Cupcakes, Egg-Whites, High-Fiber, High-Protein, Low-Fat, Maple, Nutrition-Label, Sucanat, Walnuts, Whole-Wheat, Yogurt

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Comments (12)

  1. Anonymous: October 19, 2012

    As always, looks delicious!
    I have some questions about this recipe: Could it be made vegan? But I would like it to stay as low fat as possible and high protein – I suppose I could use vegan protein powder, soy yoghurt but I don’t know about the egg whites. It’s almost pure protein and I’m thinking of a replacement made of liquid and protein powder, but I would like to know a professional’s cook opinion.
    By the way, is it possible to use applesauce instead of the oil? Or do you think it would be too dry?

  2. Jessica: October 19, 2012

    I’m sure this recipe can be made vegan, but I honestly don’t know how. This cake took four trials to perfect, so I’m hesitant to give any substitution recommendations. However, if you would like to make the recipe vegan I would use soy protein powder, soy yogurt and Ener-G egg replacer. You can try the applesauce too, in my experience, applesauce is a great oil replacement.
    I’m crossing my fingers these replacements will work!! Please let me know the results :)

  3. The Cooking Actress: October 19, 2012

    I hear ya sister, I absolutely hate the weather getting cold.

    And as always, a wonderful (and inexplicably somehow healthy!) treat :D

  4. Cannella Vita: October 21, 2012

    This looks delicious! I am OBSESSED WITH bANANA bread! I have over 7 recipes for it on my blog!

  5. Anonymous: October 22, 2012

    Banana bread is great, but I’d love to see some seasonal foods with apple or pumpkin, or maybe a healthy version of a popular Halloween candy.

  6. Katrina: May 1, 2013

    Hi! I’m just getting back into cooking and baking. I love banana bread, but it’s hard to find a good gluten-free recipe. Could I substitute the whole wheat pastry flour in this recipe for gluten-free all purpose baking flour?

  7. dessertswithbenefits: May 2, 2013

    Hi Katrina,
    I have never tried gluten free blends but I’m sure they will work! If you try it out let me know how it turns out :)
    Good luck, hope you love the recipe!
    (If the cake sadly doesn’t turn out with the GF flour, you can always make cake pops or dice the cake and make a trifle with it. Hopefully that doesn’t happen though)

  8. Miss Food Fairy: May 22, 2013

    About to make this now! Will be going in the oven shortly. Hope it looks as good as your banana bread Fingers crossed! Thank you for a beautiful recipe

  9. Jules: May 19, 2014

    Can the protein powder be omitted in this recipe?

  10. dessertswithbenefits: May 21, 2014

    Sadly, the protein powder can’t be omitted as it provides bulk, texture and flavor to the cake :)

  11. Stacey: October 28, 2014

    Could I add pumpkin purée to this?

  12. dessertswithbenefits: October 28, 2014

    Mmmm that sounds delicious! I haven’t tried that before but now I want to. I wouldn’t recommend adding pumpkin to the recipe, but maybe you can substitute some of the banana with it. Maybe try 1 cup of mashed banana + 3/4 cup of pumpkin puree.
    I find that bananas add more moisture to cakes than pumpkin, so I’m not sure about replacing ALL of the banana with pumpkin… however, if you’re up for some recipe-testing, feel free to give it a shot!
    I hope you like the recipe :)

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