Name: Healthy Whole Wheat Banana Cake with Creamy Greek Yogurt Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup coconut oil (melted); 1/2 cup dark brown sugar (packed); 2 large eggs (at room temperature); 2 teaspoons vanilla extract; 1 1/2 cups whole-wheat flour; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 cup 2% vanilla bean Greek yogurt; 1/4 cup unsweetened almond milk; 3 large very ripe bananas (smashed); 1/2 cup 2% vanilla bean Greek yogurt; 4 ounces cream cheese (very soft); 1 teaspoon vanilla extract (for frosting); 1/2 cup confectioners' sugar (sifted); 1/4 cup unsweetened cocoa powder (sifted); 1/2 teaspoon cinnamon (for frosting)

Looking for a deliciously moist dessert that you can feel good about eating? Look no further! This Healthy Whole Wheat Banana Cake with Creamy Greek Yogurt Chocolate Frosting is the perfect treat for any occasion. Packed with wholesome ingredients, it’s not only satisfying but also a great way to use up those overly ripe bananas sitting on your counter. With a rich, creamy frosting made from Greek yogurt and cream cheese, this cake is a delightful way to indulge without the guilt. Let’s dive into the details of how to create this scrumptious dessert that your family and friends will love.

Why It Works Every Time

This cake is a true winner because it combines the natural sweetness of overripe bananas with the wholesome goodness of whole wheat flour. The use of coconut oil adds a subtle tropical flavor while keeping the cake moist. With Greek yogurt in both the cake and the frosting, you’re adding a protein boost that enhances flavor and texture. Plus, the dark brown sugar not only sweetens the cake but also adds a hint of caramel flavor, making it irresistibly delicious. Each bite is a perfect balance of flavors and textures, ensuring that this Healthy Whole Wheat Banana Cake with Creamy Greek Yogurt Chocolate Frosting is sure to be a favorite.

Shopping List

1/2 cup coconut oil, melted
1/2 cup + 2 tablespoons packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup 2% vanilla bean Greek yogurt
1/4 cup unsweetened almond milk
3 large very ripe bananas, smashed
1/2 cup 2% vanilla bean Greek yogurt (for frosting)
4 ounces cream cheese, very soft
1 teaspoon vanilla extract (for frosting)
1/2 cup confectioners’ sugar, sifted
1/4 cup + 2 tablespoons unsweetened cocoa powder, sifted
1/2 teaspoon cinnamon (for frosting)

Kitchen Gear Checklist

Mixing bowls – For combining ingredients.
Measuring cups and spoons – For accurate measurements.
Whisk – To blend the wet ingredients smoothly.
Spatula – For folding in the flour and for frosting.
9-inch round cake pans – To bake the cake evenly.
Cooling rack – To let the cake cool properly.
Electric mixer – For whipping the frosting to perfection.

The Method for Healthy Whole Wheat Banana Cake with Creamy Greek Yogurt Chocolate Frosting

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Mix Wet Ingredients

In a mixing bowl, combine the melted coconut oil, dark brown sugar, and eggs. Whisk them together until the mixture is smooth and well-blended. Add the vanilla extract and mix until combined.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt. This will ensure that the leavening agents are evenly distributed throughout the flour.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a denser cake.

Step 5: Add Bananas and Yogurt

Fold in the smashed bananas, Greek yogurt, and almond milk until everything is incorporated. The batter will be thick and slightly lumpy, which is perfect for a moist cake.

Step 6: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Step 7: Prepare the Frosting

In a mixing bowl, beat together the softened cream cheese, Greek yogurt, and vanilla extract until smooth. Gradually add in the sifted confectioners’ sugar, cocoa powder, and cinnamon. Mix until the frosting is creamy and well combined.

Step 8: Frost the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Dietary Customizations

For a dairy-free option, substitute the cream cheese with a plant-based cream cheese alternative.
To make it vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a vegan yogurt.
For a nut-free version, use coconut milk or oat milk instead of almond milk.
If you prefer a sugar-free cake, substitute the brown sugar with a sugar alternative like coconut sugar or a stevia blend.

Insider Tips

Make sure your bananas are very ripe for the best flavor and natural sweetness.
Do not skip the cinnamon; it enhances the overall flavor of the cake beautifully.
Allow the cakes to cool completely before frosting to prevent the frosting from melting.
This cake pairs wonderfully with a cup of tea or coffee for an afternoon treat.

Freezer-Friendly Notes

This Healthy Whole Wheat Banana Cake with Creamy Greek Yogurt Chocolate Frosting can be frozen! Wrap the cooled cake layers in plastic wrap and then in aluminum foil. They will keep well in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and frost just before serving.

Reader Q&A

Can I use regular flour instead of whole wheat flour?

Yes, you can substitute regular all-purpose flour for whole wheat flour. However, the texture and flavor will be slightly different. Whole wheat flour adds a nutty flavor and denser texture that complements the bananas beautifully.

How can I make the frosting thicker?

If you find the frosting too thin, you can add a little more sifted confectioners’ sugar or cocoa powder until you reach your desired consistency.

Can I make this cake ahead of time?

Absolutely! You can bake the cake in advance and store it in the refrigerator for up to 3 days before frosting it. Just make sure it’s well wrapped to keep it moist.

What if I don’t have Greek yogurt?

If you don’t have Greek yogurt, you can use regular yogurt or sour cream as a substitute. Just note that the texture may vary slightly.

Time to Try It

This Healthy Whole Wheat Banana Cake with Creamy Greek Yogurt Chocolate Frosting is not just a treat; it’s a wholesome dessert that brings joy to any occasion. With its simple ingredients and easy preparation, you’ll find yourself making it over and over again. Whether it’s for a birthday celebration or a cozy afternoon snack, this cake is sure to impress. Enjoy every bite and share the love of baking with those around you!