Healthy Banana Cake with Peanut Butter Frosting

This Healthy Banana Cake with Peanut Butter Frosting is super moist, packed with fresh banana flavor, and it’s secretly good for you too — free of butter and sugar and full of fiber, protein and whole grains!

Peanut Butter & Jelly is so yesterday.  The combination that is about to ROCK. YOUR. WORLD. is Peanut Butter + Banana!  The peanut butter adds richness and decadence, the banana adds natural sweetness and pure satisfaction.

Healthy Banana Cake with Peanut Butter Frosting

This cake is so moist and rich it tastes like it’s full of butter, oil and sugar.  But it isn’t.  It’s like banana bread in cake form and cloaked with peanut butter  :)  Heaven, yes?

And it’s also light, yet surprisingly filling.  So, as much as you want another slice you’ll be satisfied with just one.

One bite of this and your socks are bound to fly off.

Tooootally  ;)

Healthy Banana Cake with Peanut Butter Frosting [low fat and gluten free!]

Yield: two 8 inch cake rounds

Serving Size: 1/8th of recipe

Calories per serving: 280 (vs. 560 in original recipe)

Fat per serving: 4g (vs. 18g in original recipe)

Healthy Banana Cake with Peanut Butter Frosting [low fat and gluten free!]

Ingredients

    Cake:
  • 136g (1 cup) Sweet White Sorghum Flour
  • 120g (3/4 cup) Brown Rice Flour
  • 96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)
  • 40g (1/4 cup) Corn Starch (preferably non-GMO)
  • 1 tbs Baking Powder
  • 2+1/2 tsp Cinnamon
  • 1 tsp Apple Pie Spice (or more cinnamon)
  • 1/4 tsp Salt
  • 1 cup Unsweetened Vanilla Almond Milk (or milk of choice)
  • 1 cup Egg Whites, fresh
  • 1 tbs Vanilla Paste (I used homemade!)
  • 2 tsp Stevia Extract
  • 2 tsp Butter Extract
  • 1 cup Mashed Banana, ripe
  • 1 tbs White Vinegar
  • Frosting:
  • 225g (1 cup) Plain, Nonfat Greek Yogurt
  • 150g (1+1/4 cups) Peanut Flour
  • 1/2 tsp Stevia Extract (or 11-12 packets Truvia)
  • 6 tbs Unsweetened Vanilla Almond Milk

Instructions

    For the Cake:
  1. Preheat the oven to 350 degrees Fahrenheit and spray two 8" cake pans with cooking spray (I also lined my pans with parchment paper circles)
  2. In a medium-sized bowl, whisk together the sorghum flour, rice flour, vanilla sugar, starch, baking powder, cinnamon, apple pie spice and salt.
  3. In a large bowl, whisk together the almond milk, egg whites, vanilla paste, stevia and butter extract.
  4. In a measuring cup, mash 2-4 bananas until you get 1 cup. Stir in the vinegar.
  5. Pour the banana/vinegar mixture into the large bowl with the other wet ingredients and whisk together until mixture is smooth and even (~1 minute)
  6. Slowly add the dry ingredients to the wet ingredients while whisking. When all is incorporated, whisk the batter vigorously to break up any clumps. Make sure to whisk the sides of the bowl to make sure all the flour is incorporated.
  7. Pour the batter into the prepared pans and bake for ~31-33 minutes, or until the surface of the cakes spring back when tapped.
  8. Let the cakes cool in the pan for ~30 minutes then flip them over onto a wire cooling rack and let cool completely.
  9. If you want a four-layer cake like shown in the post, slice each cake into two with a long and sharp knife.
  10. For the Frosting:
  11. In a stand mixer bowl with whisk attachment, add the greek yogurt, peanut flour and truvia. Mix on medium speed.
  12. Add the almond milk tablespoon by tablespoon, until the desired texture is achieved.
  13. Frost the cakes then refrigerate for 30 minutes.
  14. Slice and serve!

Notes

If you want this cake SUPER banana-y, add 1/2 tsp banana extract!

This recipe is: sugar free, low fat, high fiber, high protein, gluten free!

http://dessertswithbenefits.com/healthy-banana-cake-peanut-butter-frosting/

So delicious.  So nutritious.

Healthy Banana Cake with Peanut Butter Frosting

See how moist this cake is?

It’s seriously like heaven on a fork…  soon to become magic in your mouth.

I was curious to see what the nutrient breakdown of this recipe would look like so I made a nutrition label for the cake and the frosting.  To put it simply, I was shocked…  but in a good way!  Then I wondered how this cake’s nutrition label would stack up to a typical unhealthy recipe, so I made a nutrition label for Betty Crocker’s banana cake and peanut butter frosting recipe.  I was horrified by what I saw, especially in comparison to my recipe’s nutrition label.  I reduced the serving size of the Betty Crocker nutrition label from a good-sized, 1/8th of a cake to a smaller, 1/10th of a cake.  Still, there is a pretty large discrepancy between our two labels.

Betty Crocker’s nutrition label is on the left, the Desserts with Benefits nutrition label is on the right:

nutrition label banana cake with peanut butter frosting - healthy dessert recipes blog  Healthy Banana Cake with Peanut Butter Yogurt Frosting nutrition label

WHAT?!  A smaller slice of Betty Crocker’s cake has double the calories of a larger slice of my cake.

Mind. Blown.

And to make matters worse, a small slice of Betty Crocker’s cake has 68g of sugar.  That is more than a 1/3 cup of sugar per slice (5 tablespoons and 2 teaspoons to be exact).  A slice of that cake has the same amount of sugar as four Pop Tarts and more sugar than three Hershey’s chocolate bars.  To be honest, that really upsets me.

My recipe only has 280 calories for the cake AND frosting…  uhhh, YES please.  The 6g of fiber and 20g of protein are incredibly filling so you will be satiated after one slice.  Highly unlike the typical kind of cake, where one slice is never enough.  We’ve aaaallll been there…

Oh, and if you’re wondering how many calories are in a 1/8th slice of Betty Crocker’s cake, it’s 700.

Healthy Banana Cake with Peanut Butter Frosting

Because my cake is pretty low in fat I like to serve it alongside some extra peanut butter banana goodness.  I mix a spoonful of my Banana-Infused Peanut Butter with a tiny splash of almond milk to make a rich and tasty glaze.

I think it goes without saying that we all deserve a little extra peanut butter lovin’  ;)

Healthy Banana Cake with Peanut Butter Frosting

Labels: Banana, Brown-Rice-Flour, Cakes-and-Cupcakes, Egg-Whites, Erythritol, Gluten-Free, High-Fiber, High-Protein, Icings-Frostings-and-Spreads, Low-Fat, Nutrition-Label, Peanut-Flour, Sorghum-Flour, Sugar-Free, Yogurt

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  1. Pingback: Desserts With Benefits: Healthy Banana Cake with Peanut Butter Frosting. | Vegan Coyote on March 21, 2014

Comments (15)

  1. There is nothing better than PB and Banana….except maybe PB & Banana CAKE! :) Amazing!

  2. Vanessa: March 21, 2014

    I usually bake banana cakes in square pans but I like this layered cake idea better. MORE FROSTING!!! ;)
    Looks really moist too!

  3. Tonya Steele: March 21, 2014

    I am so glad I found your website. I got it from Pinterest. This sounds divine. My granddaughter gains weight easily. She is only 13 and being a Tae Kwon Do black belt, she must stay in shape. Another good but healthy dessert for her.

    I am going to be on this site often.

    Thanks for sharing! This is wonderful.

  4. dessertswithbenefits: March 21, 2014

    Tonya-
    I’m glad you found my site too! I hope your granddaughter likes the cake, tell her congrats on earning a black belt! :)
    -Jess

  5. Honey: March 21, 2014

    This looks delicious. Is there something that could be substituted for the egg whites to make it vegan?

  6. dessertswithbenefits: March 21, 2014

    Honey-
    I’m afraid I don’t know of a good substitute for the egg whites in this cake. I’ve tried making this vegan using Ener-G egg replacer but the cake ended up being really dense and heavy. It took quite a bit of trial and error to make this cake light and fluffy, and adding more egg whites to the recipe is what did the trick. I’m sorry! :(
    -Jess

  7. Surkhab: March 21, 2014

    looking delicious …..can’t wait to try this…!!!

  8. dessertswithbenefits: March 21, 2014

    Surkhab-
    I hope you like the cake!! :)
    -Jess

  9. Priya Kedlaya: March 22, 2014

    Found this on FoodGawker and totally amazed at this and your blog concept! Keep em coming! :)

  10. dessertswithbenefits: March 22, 2014

    Aww thanks so much Priya! :)

  11. Jenny: March 22, 2014

    Would the same amount of all purpose gluten free flour work in place of the sorghum and rice flours?

  12. dessertswithbenefits: March 22, 2014

    Jenny-
    I haven’t tried using an AP gluten-free flour blend in this cake but I’m sure it would work just fine! Since most GF blends already contain starch, you can substitute the sorghum flour, brown rice flour AND corn starch with 2 cups of AP gluten-free flour :)
    Hope you like the cake!
    -Jess

  13. dina: March 22, 2014

    it looks fattening. yum!

  14. Stephanie: March 30, 2014

    Okay, I made this today and I thought it was fabulous! I love your blog; I’m constantly checking it! Thank you soooo much! :)

  15. dessertswithbenefits: March 31, 2014

    Stephanie-
    YAY I’m so glad you liked the cake!! Thanks so much :D
    -Jess

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