2 Ingredient Healthy No Bake Banana Cake
Easy banana cake bars that are just 2 ingredients and don't contain any wheat flour, butter, refined sugar, eggs or oil.
Ingredients
- 3 medium very ripe bananas , (approx 342 grams without peel)
- 1/2 cup coconut flour
Cream Cheese Frosting (optional)
- 1/4 cup cream cheese, softened
- 1/4 cup plain greek yogurt
- 1-2 tbsp maple syrup, or more as needed
Instructions
- Line an 8 x 4 inch baking loaf pan with parchment paper.
- In a medium bowl, mash bananas with a fork or spoon until it becomes puree consistency. Stir in coconut flour until evenly mixed. Your mixture should thicken and resemble a cookie dough consistency. You can taste and adjust as needed. If you find your mixture is too wet, you can add a little extra coconut flour.
- Spread mixture into prepared baking pan, using a spatula to smooth out the surface. Wrap cake loaf pan with plastic wrap. This will prevent the bananas from oxidizing too much and turning the cake brown or gray. Place into fridge for about 1 hour to let cake firm up slightly, making it easier to slice. Cake can actually be eaten without refrigerating it but it will be easier to slice if it is refrigerated. When ready to serve, slice cake. I don't recommend slicing ahead of time because the bananas in the cake will oxidize and change the color of the cake from light yellow to a brown or gray color. I also recommend only slicing as much as you will be eating to preserve the color.
- To make frosting, whisk together cream cheese, greek yogurt and maple syrup. Taste and adjust as needed. Frosting can be added before or after the cake is refrigerated.
- Store uneaten cake and frosting in the fridge in an airtight container.
Notes
- This no bake cake will not taste like a traditional baked fluffy cake. It is more dense and moist and similar to cake balls but in cake bar form.
- When you first make the cake, it will be a pale yellow color. But the bananas will oxidize and cause the cake to turn darker and more of a brown or gray color if left out. Keeping the cake sealed will help prevent oxidation. I also recommend only slicing what you plan on eating because the inside of the cake will stay yellow until it is sliced.
- Yes you can bake this cake. If you do not like how moist the cake is, baking it will dry out some of that moisture and make the cake firmer. However, it will still be very similar to the no baked version. It will not taste or become a fluffy cake if it is baked. To bake the cake, bake it at 350F for about 40 minutes or until firm.
- You can substitute bananas for pumpkin puree. See body of post for more details. I do not have a substitute for coconut flour. See body of post for more detailed explanation.
- I used Bob's Red Mill coconut flour.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition is for cake bars without frosting.
Serving: 1cake bar, Calories: 71kcal, Carbohydrates: 14g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 16mg, Fiber: 4g, Sugar: 6g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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