Quick Healthy Banana Cake with Greek Yogurt

Name: Quick Healthy Banana Cake with Greek Yogurt
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: HealthyBodybuilding
Ingredients: 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); 2 Tbsp mini chocolate chips (30g); 1/2 tsp coconut oil (3g)

Desserts

HealthyBodybuilding

8 servings

servings

10 minutes

active time

1 hour 40 minutes

total time

Start Cooking

Ingredients

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)

2 Tbsp mini chocolate chips (30g)

1/2 tsp coconut oil (3g)

Directions

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!)

Nutrition

Serving Size

1 /8 of cake (43g)

Calories

201 kcal

Total Fat

9.2 g

Saturated Fat

3.1 g

Unsaturated Fat

Trans Fat

Cholesterol

Sodium

Total Carbohydrate

21.8 g

Dietary Fiber

1.7 g

Total Sugars

7.7 g

Protein