Paleo Banana Snack Cake

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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.

Print Pin
4.86 from 57 votes

Paleo Banana Snack Cake

A quick and easy grain-free cake that's naturally sweetened with only banana!
Course Dessert, Snack
Cuisine American
Keyword banana, cake, grain free, paleo
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 slices
Calories 139kcal

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

  • 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.
  • 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!)

Video

Nutrition

Calories: 139kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 87mg | Potassium: 208mg | Fiber: 2g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 1.6mg | Calcium: 69mg | Iron: 0.7mg
Per Serving: Calories: 139, Fat: 9g, Carbohydrates: 10g, Fiber: 2g, Protein: 4g

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

Jacinta

Do you think it would work with flax instead of egg??

    Megan Gilmore

    I don’t have the best experience when using flax eggs with flourless recipes. The eggs give this recipe structure, so it will be very gooey without them. Flax and chia eggs usually work best when there is some sort of flour involved, as that can help contribute to the structure!

Jeessie

I used tahini as the seed/nut butter and I used flax eggs instead of chicken eggs and it turned out GREAT! Having never tried the original (with regular eggs) I can’t make a texture comparison but I’m super happy with it this way and definitely recommend it to any vegan or egg allergy baker.

Sarah

Just made these for my kiddos (and I may have snuck a bite in!) and they loved it. We are fairly newly paleo and they are having a hard time with a savory breakfast, but I didn’t want to start making our old foods again (or just replacing sugar with honey all the time.) Our bananas weren’t quite to the brown enough stage yet, but it still turned out great. Just sweet enough to make the kids happy. I’m surprised at how little sweetness it takes now that we have cut sugar from our diet!

Kath

I made this today and it was amazing! I used cashew butter and 2 bananas since that was all I had. I did add 2 tablespoons maple syrup and 1/4 cup organic sugar because I didn’t think the batter (pre-egg) tasted sweet enough. My husband had 2 pieces and thought it was really good.

MajaWithaJ75

Just as an FYI – I usually make this recipe into muffins for easy lunch packing, and flax eggs work really well, as well as using frozen Bananas. Do not drain the extra liquid from the Bananas when they thaw! I make these quite often and love them as a snack or sweet treat 🙂

Carolina

This looks great! I’m waiting to put in my oven. I put walnuts in it and sprinkled some pumpkin spice over the top. Smells amazing! Can’t wait to taste it when it comes out (:

Claire

I made it with Tahini and I was a bit worried it might have a bitter taste but it didn’t which is great as it was cheaper than nut butters and also sesame seeds are high in calcium which is great for those on a dairy free diet! Thanks, I will be making this again, super easy and super tasty ?

Sarah

Can you use already frozen bananas? Will it mess with the recipe if I defrost some and use those in lieu of fresh.?

    Megan Gilmore

    I’ve done that with other recipes and it worked great! Just make sure you use all the liquid when the bananas thaw (it looks gross!)

Charlotte

I made this today and the flavor is really great. I didn’t add salt because I used cashew butter that was salted and I wonder if this caused the cake to be flat. I’ll definitely try it again with the salt and see what happens. Might add some walnuts next time too.

Gina

Thank you so much, this recipe was so easy to make and tasted delicious. Used Gluten Free/Dairy Free Chocolate Chips and Almond Butter. Next time I will take advice of some posters and make into Muffins so they are easy to pack for lunch and then maybe I won’t eat as much in one serving!

Please keep easy recipes like this coming for us “baking challenged” readers!

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!

Teri Crites

Our family loves this paleo “banana brownies” recipe. (We added 1c chopped up dark chocolate chips) Hard to believe this is grain free and no added sugar! This is a keeper recipe for us!

Jacqueline Muscha

Could this be made with tahini or would the flavor just be too weird?

Jess

My 10 yr old Daughter just made this by herself. We used pumpkin seed butter, no chocolate chips….and yummmmmmmmm it’s our new favorite. Need to think of a good healthy icing for others to enjoy if they choose. My question would be, could this be made in a smaller pan so its thicker?

Nancy

I made this cake this morning. I only had 2 very ripe bananas so added enough homemade applesauce to equal 1 3/4 cup. I used peanut butter. The cake turned out great but next time I will add more cinnamon to spice it up a bit.My friend came over for lunch and we ate dessert first. Yum

Kim

I loved the idea of this snack cake, but mine turned out damp and pretty flat once it had cooled. This is a common issue for me when making paleo-ish quick breads. I’m not sure what I do wrong but my breads often turn out damp. I followed the recipe exactly, used a pecan peanut butter, and even measured the bananas! I needed 4 bananas to meet the 1 3/4 cup requirement – 3 bananas was 1 cup exactly for me. Thanks for making so many good recipes though, I will try another to use up the last of my bananas!

Lori

Love this recipe! Just made it for a New Year’s eve potluck. I do think, however, that it’s a pretty thin layer of cake for a 13 x 9 pan. Next time I would double the recipe or put it in an 8 x 8 🙂

Olena Borysova

Thank you so much for all of recipes! They are amazing!

Dawn

Another dessert winner Megan! This is the type of snack you want in your weight loss game plan. I used 85% dark chocolate and walnuts. And yes, flax eggs work perfectly in this recipe. I’m losing weight with recipes like this while eating some really yummy and healthy stuff.

LEANNE DAVIS

This is the second time I make this and I really like the flavor and texture of the cake but it is frustrating that it always sticks to my baking pan. I am using a glass baking dish and I used coconut oil to grease it but it sticks. Next time I will try dusting with a little almond flour.

Danijela

Yum! This looks fantastic!

Mary Hampton

Could I use bananas I have frozen?

    Megan Gilmore

    Yes, I think so! Just thaw them and I’d use all the liquid that comes out of them, too.

Maria Castillo

Hi Megan! Do you think that adding walnuts will be a good idea? Thank you

Kim

This is one of my favorites! Today I added unsweetened freeze dried strawberries, just to half the batter. It was so good! Added a little zing. Thank you for sharing and making all these good things!

Zanni

Love this recipe and I used sunflower seed butter and just a note your baked goods will turn green when you mix sunflower and baking soda…looks silly tastes delicious 🙂

Janine Snyder

I just made this today. We have chickens and they lay small eggs so I used 4 eggs instead of 3. The cake is very easy and light and moist. A little on the “eggy” side, but I had no problem eating a lot of it. Just the right amount of sweetness. Added 1/2 cup Enjoy Life DF choc. chips in. Thanks for sharing!

Smalls simonetti

I just made this in an 8×8 pan and cooked for @ 40 minutes. I tweaked the recipe a smidge because I only had 2 overripe bananas…. I added a drizzle of homemade maple syrup and pumpkin pie spice coconut milk and a tablespoon of coconut flour. I also subbed 3/4 cup dried cranberries for the chocolate chips since I didn’t have any.

KAyla

I love this recipe! I have used peanut butter, as that’s not all that I had on hand. Also added 2tbsp chia seeds and 2tbsp ground flax for the extra boost. They’ve come out amazing each time!

bryan

I love this recipe and it looks delicious. I think experimenting with a chocolate frosting is even better! I’ll try to make my on little concoction of this as well

LC

I’m confused. The recipe is printed twice and the photo shows a cake and then bars with a chocolate frosting on top. Which one is is, because the chocolate topping is not in either recipe.

    Megan Gilmore

    Sorry for the confusion. I like to post step-by-step photos with my recipes so you can see the process, and then the recipe card is below that so you can print it for convenience. I mentioned in the paragraph below the photo of the pieces with the frosting that I was experimenting with a chocolate frosting to potentially use this for my son’s birthday cake. The frosting is not part of the recipe, just a suggestion/possibility if people want to use this as more than a “snack cake” when birthdays roll around.

      LC

      thank you for your quick response! Now i understand and I guess i missed that part in the description. This recipe is very good. I will be making it again

LC

Easy and very tasty. I was getting tired of my usual paleo banana espresso chocolate chip muffins. And I posted a question which was responded to very quickly. Thank you!

Marian

Hi! Would this work okay in a round 9inch cake pan? Thank you for all of those amazing recipes!!!

Ann

Oh my gosh, this is so easy and delicious, 5 stars for me!

zoey

Hey there, I was wondering if it would still work if I substituted baking soda for baking powder? Thanks so much!

    Megan Gilmore

    Yes, you’ll just need to use more, I think. I would google what the correct ratio is!

Jackie

Has anyone tried shredded carrots in this recipe?

I made this recipe and loved it and thought a carrot cake type version would be nice.

Lauren

I used pumpkin, my bananas weren’t ripe and I added some pumpkin pie spice. I probably should have cooked a tad longer than 30 minutes but it was still soo good!

Anna

Hi , this comment of mine is not necessarily connected to the recipe above but anyways, I will still.ask this question. In baking muffins or banana cake, will it still work if I do steam the batter instead of using an oven to cook it?

    Megan Gilmore

    I’ve never tried steaming this particular recipe, so I’m not sure how that would work. I have cooked a similar cake in my Instant Pot using steam pressure, and it was a little more wet than using the oven. But still edible!

Crissy

I have tried with 2/3 cup of almond butter and 1/3 tehini. And added 1/4 cup of silan (date syrup). It works like this as well.

Ellen

I have now made the Healthy birthday cake AND your banana cake. Right now in the oven I have one that I have put apple pieces into. Next, I will try cacao powder to make a chocolate cake! I am so glad I found your website. These are the only cakes I will make from now on!

Brenda

Made it, love it! Love the chocolate chips. Would like to try adding chopped nuts and seeds. I subbed in one chia egg and would like to know if you’ve tried all chia eggs?

Christine

I halved the recipe (used one large egg) and cooked these in an 8×8 dish for 20 minutes since it’s just the two of us. They turned out so moist and delicious!! I’m enjoying a piece now with some tea! 🙂

Teresa slow

They are yummy

Neida Espina

amazing , i put half cup of nut butter. is is perfect i made it several time. thank for share.

Sonakshi

Wow! Its an healthy cake.. Seen this kind of recipe for the first time. Will try it out as all the raw material required is easily available at home.

Arielle

Used this recipe for my son’s birthday cake it was a huge hit! Used blanched almond butter was so good. Making it again for his party.

Christin

I followed the recipe as stated but added orange zest as my girl was gg to have an orange. Wonderful recipe. Thank you!

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