Easy Whole Wheat Banana Cake
User Reviews
5.0
9 reviews
Excellent
Easy Whole Wheat Banana Cake
Report
This healthy Whole Wheat Banana Cake is incredibly moist, tender, and packed with banana flavor. It is sweetened with sugar alcohol, a great alternative to the classic variety made with refined flour and sugar. A perfect dessert your family will love!🎂 This easy Sugar-Free banana cake is similar to a traditional banana cake. It is sweetened with Allulose, making it a great alternative to the classic made with refined flour and sugar. This healthy banana cake recipe will be a hit with everyone.
Share:
Ingredients
- 375 g (3 cups) white whole wheat flour, spooned, leveled, and sifted.
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoon cinnamon
- 4 large eggs , room temperature
- 1-½ cups (about 3 medium) overripe bananas, mashed and mix with 2 tablespoons of freshly squeezed lemon juice.
- 1 cup avocado oil or expeller-pressed sunflower oil
- ¼ teaspoon kosher salt
- 1-½ cup allulose
Add to Shopping List
Instructions
For the Banana Cake:
- Preheat the oven to 350ºF. Line with parchment paper or butter and flour a 13 by 9-inch baking pan. In a medium bowl, sift together the flour, cinnamon, baking powder, and baking soda and set aside.
- In a large bowl, whisk together the avocado oil, salt, and sugar alcohol until combined. Add the mashed bananas, and mix until incorporated; stir in the vanilla extract. Add the eggs one at a time, whisking after each addition until each egg is fully incorporated into the mixture. Gradually and gently whisk or fold the dry ingredients into the wet mixture until just combined. Don't overmix the batter!
- Pour this into your prepared pan and bake the Banana Cake for about 45 to 50 minutes or until golden brown and a skewer inserted into the center of the banana cake comes out clean; check after 40 minutes, and if the cake is browning too quickly, tent loosely with aluminum foil.
- Set the Banana Cake aside to cool in the tin for 10 minutes, then turn it out onto a cookies rack and allow cooling completely.
- Enjoy!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Whole Wheat Banana Cake, place it in an airtight container and store it in the refrigerator for up to five days. You can also freeze the cake for longer storage, up to three months. To freeze, wrap the cake tightly in plastic wrap and place it in an airtight container or freezer-safe bag.
- To store: Whole Wheat Banana Cake, place it in an airtight container and store it in the refrigerator for up to five days. You can also freeze the cake for longer storage, up to three months. To freeze, wrap the cake tightly in plastic wrap and place it in an airtight container or freezer-safe bag.
- To reheat Whole Wheat Banana Cake, there are a few options:
- To reheat Whole Wheat Banana Cake, there are a few options:
- Microwave: Place a slice of the cake on a microwave-safe plate and microwave on high for 10-15 seconds or until warmed through.
- Oven: Preheat the oven to 350°F. Place the cake slices on a baking sheet and bake for 5-10 minutes or until warmed through.
- Toaster Oven: Place a slice of the cake in a toaster oven and toast on medium heat for 1-2 minutes or until warmed through.
- Make-Ahead
- Make-Ahead
- Baking: You can bake the cake up to two days in advance. Once it has cooled completely, wrap it tightly in plastic or foil and store it in the refrigerator until ready to serve.
- Freezing: You can also freeze the cake for longer storage. Wrap the cooled cake in plastic wrap or foil, then place it in an airtight container or freezer-safe bag. The cake can be frozen for up to three months. To thaw, place the cake in the refrigerator overnight.
- Frosting: If you plan to frost the cake, you can prepare the frosting up to two days in advance and store it in the refrigerator until ready to use.
- Slicing: If you prefer to slice the cake before serving, you can do so in advance and store the slices in an airtight container or wrap them tightly in plastic wrap or foil. The slices can be stored in the refrigerator for up to five days.
- How to Freeze
- How to Freeze
- After baking, allow the cake to cool completely before freezing. This will help prevent condensation from forming and keep the cake from becoming soggy. Once the cake is cool, wrap it tightly in plastic wrap or aluminum foil. Be sure to wrap it completely and tightly to prevent freezer burn. Once the cake is wrapped, place it in a freezer-safe container or bag. Label the container or bag with the date and contents.
- After baking, allow the cake to cool completely before freezing. This will help prevent condensation from forming and keep the cake from becoming soggy. Once the cake is cool, wrap it tightly in plastic wrap or aluminum foil. Be sure to wrap it completely and tightly to prevent freezer burn. Once the cake is wrapped, place it in a freezer-safe container or bag. Label the container or bag with the date and contents.
- Place the container or bag in the freezer and freeze the cake for up to three months. When you're ready to eat the cake, remove it from the freezer and allow it to thaw in the refrigerator for several hours or overnight. Once thawed, you can reheat the cake in the oven or microwave if desired.
- Place the container or bag in the freezer and freeze the cake for up to three months. When you're ready to eat the cake, remove it from the freezer and allow it to thaw in the refrigerator for several hours or overnight. Once thawed, you can reheat the cake in the oven or microwave if desired.
- Microwave: Place a slice of the cake on a microwave-safe plate and microwave on high for 10-15 seconds or until warmed through.
- Oven: Preheat the oven to 350°F. Place the cake slices on a baking sheet and bake for 5-10 minutes or until warmed through.
- Toaster Oven: Place a slice of the cake in a toaster oven and toast on medium heat for 1-2 minutes or until warmed through.
- Baking: You can bake the cake up to two days in advance. Once it has cooled completely, wrap it tightly in plastic or foil and store it in the refrigerator until ready to serve.
- Freezing: You can also freeze the cake for longer storage. Wrap the cooled cake in plastic wrap or foil, then place it in an airtight container or freezer-safe bag. The cake can be frozen for up to three months. To thaw, place the cake in the refrigerator overnight.
- Frosting: If you plan to frost the cake, you can prepare the frosting up to two days in advance and store it in the refrigerator until ready to use.
- Slicing: If you prefer to slice the cake before serving, you can do so in advance and store the slices in an airtight container or wrap them tightly in plastic wrap or foil. The slices can be stored in the refrigerator for up to five days.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
