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Quick Healthy Banana Cake with Greek Yogurt

Course: Dessert
Cuisine: Universal
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 8 servings
Calories: 201kcal
Author: Lauren
Got ripe bananas? Throw them into this super quick-to-make Chocolate Chip Banana Cake with Greek Yogurt! At less than 200 calories a slice (and with 8g of protein!), this cake is a fun & yummy choice for a healthy, macro-balanced breakfast or snack!
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Ingredients

Banana Cake:

  • 1 cup all purpose flour or gluten-free flour (120g) see notes for gluten free flour recommendations
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup mashed banana (150g) about 1 medium banana
  • 1/3 cup plain Greek yogurt (80g)
  • 1/4 cup unsweetened almond milk (60g)
  • 1/4 cup brown sugar alternative (48g) I used Swerve
  • 2 Tbsp olive oil (30g)
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp mini chocolate chips (30g) divided

Chocolate Drizzle:

  • 2 Tbsp mini chocolate chips (30g)
  • 1/2 tsp coconut oil (3g)

Instructions

  • Preheat the oven to 325 degrees F. Grease a small cake pan (6 to 8-inches) with non-stick cooking spray and set aside. This cake is meant to be an easy sheet cake recipe. If you want a double stacked cake, feel free to double the recipe! 
  • Add all dry ingredients (flour through salt) to a small bowl and whisk to combine.
  • Add all wet ingredients (banana through vanilla) to a larger bowl, and whisk until smooth. Stir in the dry ingredients and mix with a rubber spatula just until combined (DO NOT OVER MIX). Fold in 1 Tablespoon of the chocolate chips. 
  • Add the batter to the cake pan, smooth the top and sprinkle with the remaining tablespoon of chocolate chips. 
  • Bake for 20-30 minutes or until a toothpick inserted in the center comes out mostly clean (time will vary greatly depending on the thickness of your pan. Wash closely so it doesn't over bake! See notes below. 
  • To make the chocolate drizzle, melt the chocolate chips and coconut oil in the microwave in 30 second increments, stirring in between, until melted. Drizzle over the cake.
  • Allow the cake to cool to room temperature then transfer to the refrigerator to chill for at least an hour before slicing (even better if you wait until the next day!)

Notes

Baking tip:I always like to take my cakes out right before they are actually done for the best moist texture. The cake will continue to bake in the hot pan after it is removed from the oven, so taking it out a little before it’s done ensures no over-baking! Plus it gets firmer as it sits in the fridge and is WAY better the next day after it's chilled in the fridge overnight!

Nutrition

Serving: 1/8 of cake (43g) | Calories: 201kcal | Carbohydrates: 21.8g | Protein: 7.7g | Fat: 9.2g | Saturated Fat: 3.1g | Fiber: 1.7g | Sugar: 7.7g