Paleo Banana Snack Cake

This cake is my new go-to recipe for satisfying my family’s sweet tooth.

two pieces of paleo banana snack cake on a plate

It’s naturally sweetened with only banana, but tastes decadent enough to be served as a birthday cake. (In fact, I think I will be serving it at my son’s next birthday party with some sort of chocolate frosting.) It’s quick and easy to make, too– all you need is one bowl and about 10 minutes of prep time.

I love how fluffy this cake turns out, without the use of flour or starch. In fact, the ingredient list on this cake is quite brief! The most important element is the ripe bananas– they need to have LOTS of brown spots on the skin to ensure that they are sweet and ripe. The more ripe your bananas, the sweeter your cake will be.

I have a feeling this recipe would work well with applesauce instead of bananas, though I think the result will be slightly less sweet, and you could also make it with any other nut or seed butter you like. I’ve tried it with both peanut butter (my husband’s favorite) and almond butter (my favorite), and both versions were delicious! I hope you enjoy it just as much.

Easy Banana Snack Cake
Makes one 9-inch by 13-inch pan

Adapted from this recipe

Ingredients:

3 large bananas, mashed (about 1 3/4 cup mashed)
1 cup nut or seed butter
3 large eggs
3/4 teaspoon baking soda
1/4 teaspoon salt*
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 cup dark chocolate chips (optional)

Butter or coconut oil, for greasing the pan

*Omit the salt if using nut butter that is already salted.

Directions:

Preheat the oven to 350F and generously grease a 9-inch by 13-inch baking dish with butter or coconut oil.

In a large bowl, use a fork to mash the bananas as smoothly as possible, though it’s okay if there are still a few clumps. Add in the nut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well, creating a runny cake-like batter. Fold in the dark chocolate chips, if using.

paleo banana snack cake poured into a pan

Pour the batter into the greased baking dish and use a spatula to spread it evenly across the bottom of the pan. Bake at 350F until the top is golden and the center is firm, about 30 minutes. Allow the cake to cool in the pan completely before cutting and serving.

This cake is moist, so for best shelf life store it in the fridge for up to 2 weeks. (I think you could probably store it at room temperature for 2-3 days, but I prefer to keep things in the fridge to be on the safe side!)

paleo banana snack cake with chocolate icing on top

In the hopes to serve this cake at my son’s birthday party this year, I also tried an experimental boiled frosting using the chocolate aspect of my No-Bake Cookie recipe. It wasn’t the perfect boiled frosting that I remember from my childhood, but it was definitely a step in that direction. Luckily, I still have plenty of time to experiment over the next several months to get it just right.

4.88 from 33 votes
Print
Paleo Banana Snack Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A quick and easy grain-free cake that's naturally sweetened with only banana!
Course: Dessert, Snack
Servings: 20 slices
Calories: 139 kcal
Author: Detoxinista.com
Ingredients
  • 3 large bananas , mashed (about 1 3/4 cup mashed)
  • 1 cup nut or seed butter
  • 3 large eggs
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt*
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 cup dark chocolate chips (optional)
  • Butter or coconut oil , for greasing the pan
  • *Omit the salt if using nut butter that is already salted.
Instructions
  1. Preheat the oven to 350F and generously grease a 9-inch by 13-inch baking dish with butter or coconut oil.
  2. In a large bowl, use a fork to mash the bananas as smoothly as possible, though it's okay if there are still a few clumps. Add in the nut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well, creating a runny cake-like batter. Fold in the dark chocolate chips, if using.
  3. Pour the batter into the greased baking dish and use a spatula to spread it evenly across the bottom of the pan. Bake at 350F until the top is golden and the center is firm, about 30 minutes. Allow the cake to cool in the pan completely before cutting and serving.
  4. This cake is moist, so for best shelf life store it in the fridge for up to 2 weeks. (I think you could probably store it at room temperature for 2-3 days, but I prefer to keep things in the fridge to be on the safe side!)

Notes:

As I mentioned above, I think you could use any nut or seed butter you like in this recipe with great results. I don’t think flax or chia eggs will work as a substitute in this particular recipe, but if you find something that does work, please let us know in the comments below!

Reader Feedback: What’s your favorite cake flavor? 

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Comments

Rufaida

Would love to try.can i use regular butter?pl reply.wanna try it.

Cheryl Cohn

I used generic coconut oil in this recipe. My cake turned green, St. Patrick’s day green. Could it have been the generic coconut oil?

    Megan Gilmore

    Sunflower butter + baking soda turn green when baked together. I’ve never heard of that happening with coconut oil!

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