Healthy Banana Cake

A healthy version of soft and moist banana cake or banana bread as it is also known. It has a lesser content of sugar and butter and is suitable for the health-conscious community.

4.25 stars

Preparation 20 mins
Cooking 40 mins

Dessert

Banana Bread (Less Sugar and Butter)

Malaysian, Singaporean, Thai, Indonesian

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Nutrition per Serving

261 kcal
32 g
13 g
4 g


Banana cake is popular in Singapore and Malaysia. During my childhood days, I remembered my mom baking one of the moistest banana cakes I have ever tasted. So I do what I do best and that is to ask my mom for the recipe!

My mom revised a recipe she had for years. The final result is a banana cake that does not end up being too rich or sweet. I always eat this without any guilt because of the lesser content of sugar and butter.

It’s classic, loved by everyone and easy to make.

Overripe bananas

Overripe bananas are best made into desserts such as banana balls or cekodok (also known as fried banana balls). A banana that is not ripe has more complex carbohydrates.

However, as it ripens, the starch in the banana turns into simple sugars. Sometimes, I will use bananas where the skins are almost black as this indicates that they are very much sweeter. If such overripe bananas are used, lessen the amount of sugar.

A cap of rum

Adding a bit of alcohol makes the cake so much more delicious. Rum adds a yummy smoky caramel flavour to the cake. I added it as an experiment that is now indispensable.

Best frosting for banana cake

As this banana cake is so easy to make and delicious, I baked it so often. Most of my colleagues who tasted it had requested the recipe. However, it may seem too plain to some.

Hence, whenever I baked this cake for a party or gathering, it will always be topped with some cream cheese frosting and sprinkled with caramelized chopped walnuts. The cream cheese frosting goes so well with it and does not overpower the taste of the bananas in the cake.

Ideas to serve banana cake

In countries like Australia, the banana cake which I am accustomed to is known as banana bread and is found in almost every cafe and bakery. I have seen them served with whipped cream, toasted walnuts and even ice cream. Otherwise, spread some salted butter on it like how the Aussies do.

How to store cake?

Storing banana cake after baking is a good idea if you want to have delicious tea time in the next few days. Always allow the cake to cool down to room temperature or excess moisture will result in mould.

Keep it in an airtight container. You can portion the cake bite sizes or leave it as a whole. I like leaving it as a whole to minimize the surface exposed to air. It will remain fresh for 3-4 days.

Then the cake will start to dry up a little. Leaving it refrigerated will be a better option as the cake will remain fresh for up to 7 days.

Freezing banana cake

For longer storage, keep it in a plastic wrap or aluminium foil before storing it in an airtight container or zip lock bag. The cake can be left frozen for up to 3 months. To defrost the cake, leave it on the countertop for 3-4 hours.


Ingredients

Servings:  
120 g
unsalted butter
90 g
sugar
2
egg(s)
150 g
wheat flour
1 tsp
baking powder
2
banana(s)
1⁄4 tsp
salt

Steps to Prepare

Healthy Banana Cake Step 1

Step 1 of 3

    • 120 g unsalted butter
    • 90 g sugar
    • 2 egg(s)
    • 150 g wheat flour
    • 1 tsp baking powder
    • 2 banana(s)
    • 1⁄4 tsp salt

Mix room temperature butter and sugar until butter turns pale. Add eggs to mixture and beat until smooth. Sift flour, baking powder and salt into the mixture. Then, add mashed bananas and mix well.

Healthy Banana Cake Step 2

Step 2 of 3

Ensure that batter is mixed thoroughly. Pour batter into pan (27 x 14 x 7cm) which had been greased with butter. Lightly hit pan on the table top.

Healthy Banana Cake Step 3

Step 3 of 3

Preheat oven to 170 degrees Celcius and bake for 45 minutes (usually takes about 40-50 minutes). Poke a clean knife or skewer into cake to test if it is ready. If it comes out clean, it indicates cake is ready.

Published: March 29, 2015


8 Discussions

Linda Thompson
a month ago

Linda Thompson

Thanks for this easy recipe. I baked some today, as the banana are small I use 3. It's good and not too sweet. How long can I keep them, if I were to put in the fridge will it last longer. Thanks

Grace
a month ago

Grace

Thank you so much for giving this recipe a try. I love it too, reminds me a lot of my childhood :) Yes, they remain fresh for 3-4 days and last longer in the fridge, up to 7 days. I've updated the recipe above more tips on storing.

Linda Thompson
a month ago

Linda Thompson

Thanks Grace, your extra tips on storage is really helpful. I am always making banana cake as I always get leftover bananas which is too ripe so making them into cakes the banana are not wasted. I have been using Daisy Margarine recipe for years now but my husband and I prefer your recipe and it is a much easier and simple recipe, from now on I will be using your recipe. I enjoyed your blog and have been trying a few of your recipes which remind me of home. The other recipe of yours that I use very often is Pickle Green Chilies. So thank you so much. Stay safe and wishing you a Merry Christmas and a very Happy, Healthy and Prosperous New Year.

Leong Wai Hoong
a year ago

Leong Wai Hoong

I made this today with an extra 2 tbsp of coconut flour and shredded coconut.

Grace
a year ago

Grace

Is wheat flour the same as plain flour?

Grace
a year ago

Grace

Yupp

Helena Cheah
2 years ago

Helena Cheah

Yummy

Yi Ying Ng
2 years ago

Yi Ying Ng

does it matter if i put more than 2 bananas? I really like strong favor; however, I'm baking now with more than 2 bananas. lets see how it works

Helena Cheah
2 years ago

Helena Cheah

No problem. Can use but not too many. Can share the outcome?

Yi Ying Ng
2 years ago

Yi Ying Ng

I used three bananas all good.

June
2 years ago

June

The cake is nice to eat and easy to do. But I am not sure if it is supposed to rise or not.

Yi Ying Ng
2 years ago

Yi Ying Ng

Yes, it supposed to rise. I think maybe u used melted butter instead of room temperature butter cause my first time making this, it tasted so good but it didn't rise up too.

June
2 years ago

June

Thank you. I managed to get the hang of it after baking at least 6 times. One of the favourite cake 🍰.

Geraldine Lek
2 years ago

Geraldine Lek

Thanks for this awesome recipe! I've received alot of compliments for baking this!

Eileen
2 years ago

Eileen

Hi, I can't get the same size loaf pan as yours. Can I use other size like 8 x4" or 9x 5" & how long to bake?

Mira - Community Happiness Manager
2 years ago

Mira - Community Happiness Manager

Hi Eileen. You can use other shapes. Bake the cake for 40 minutes or until it turns golden brown. Use the knife or skewer as suggested in step 3 to see if the cake is ready.

Eileen
2 years ago

Eileen

Ok will try it & update u the result. Tks so much!

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