Chocolate Chip Banana Cake with Cream cheese frosting



I am always looking for new recipes to try so that I can share my thoughts and experience with all of you.

I came across a “healthy” recipe for banana cake that I decided to try out.  Before I share the recipe, I have a couple of thoughts.

Healthy doesn’t mean it necessarily tastes good.  Healthy is also a relative term.  It’s basically the same as saying something is natural. Arsenic is natural.  It means nothing. Six tablespoons of maple syrup is not healthy.  Sugar is sugar, no matter what form it takes.

This cake turned out disappointingly dry and dense.  I usually have no problem converting a recipe to gluten-free but in this case, it did not work.  It’s edible; that’s all I can really say about it.  Oh well, at least there is chocolate in it!

Here is the original recipe.


2 large eggs
1/2 cup (115 g) plain dairy-free Greek yogurt
2 medium-size, ripe bananas, mashed (200 g or 1 cup)
6 Tbsp (90 ml) maple syrup
1 tsp vanilla extract
3/4 cup (60 g) quick oats
1 tsp baking soda
1/2 tsp ground cinnamon
1 1/4 cup (150 g) white whole wheat flour
Optional add-ins: 1/2 cup (80 g) chocolate chips/dried fruit/nuts/etc.


8 oz dairy free cream cheese
1/2 cup confectioners sugar, sifted to remove lumps


Heat oven to 350 degrees

In bowl of stand mixer using paddle attachment on low setting, mix together eggs, yogurt, bananas, maple syrup and vanilla extract until combined

add in quick oats, baking soda and cinnamon, mix until combined

add in flour in three increments, mix until just blended

stir in chocolate chips or fruit by hand

Pour into 8×8 square greased baking pan.  Bake for 25-35 minutes,  or until a tester comes out clean.

Once cake is completely cooled, make frosting:

Add 8 oz dairy free cream cheese into bowl of stand mixer

Using paddle attachment, mix on low until cream cheese is softened

sift in sugar and mix until combined on low speed

Increase speed to medium and beat for about 1-2 minutes until mixture is creamy

Spread onto cooled cake and refrigerate to set


If I were to rework this recipe, I would leave out the oats.  I don’t think they are needed here.

This cake is NOT sweet.  I’m not sure why she didn’t use sugar.

Check for doneness after 25 minutes as cake is dry after 30 minutes

I would add an extra egg or maybe applesauce to make it more moist


They can’t all be winners.  If you should try this recipe, please post your results.  If I rework this recipe I will post my results.

3 Comments Add yours

  1. I do agree with you that sugar is sugar. I mean it is to an extent, yes, they are metabolised differently, but using 1/2 cup of maple syrup is still not healthy no matter what planet you live on. It’s best to just cut down the sugars if you want to eat Healthy. Said that, I also attempted some healthy baking today with terrible results! Oh well, I guess I’ll have to try again! I’m glad your cake is still edible! 🙂


    1. glutenfreelady says:

      Thanks for your comments. I just bite the bullet most of the time and bake what I want. I watch my weight, etc but don’t obsess.

      Liked by 1 person

      1. Same here! Having a balance is the most important thing! 🙂


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