Healthy Banana Bread Cake with Sugar Free Cream Cheese Frosting

If I’m honest, I wasn’t sure banana bread cake was a thing. And I certainly don’t have anything to compare this version to. So instead of a comparison, I’ll just say this rendition of a healthy banana bread cake with sugar free cream cheese frosting is perfectly sweet, moist, and tender. If it’s nothing like a real banana bread cake, sorry not sorry.

Regardless of its title accuracy, this banana bread cake has an amazing nutritional breakdown. Without the frosting, one slice of cake has 109 calories, 7 grams of protein, 12 grams of carbs, and 4 grams of fat. Add the frosting and those macros only go to 124 calories, 9 grams of protein, 21 grams of carbs, and 4 grams of fat.

Is that the definition of having your cake and eating it too or what?

Combine the greatness of banana bread and frosted cake with this healthy banana bread cake. Each slice has 9 grams of protein and only 124 calories.

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Healthy Banana Bread Cake Ingredients

The batter for this healthy banana bread cake is straightforward enough. The ingredient list may look a bit longer than most of my recipes but have no fear, it’s as simple as adding everything to one big bowl and stirring.

As usual, I’ll briefly run through a few commonly asked about ingredients and talk modifications or substitutions.

healthy banana cake with sugar free cream cheese frosting recipe

Quick Oats and Graham Cracker Crumbs

Quick oats add a great texture to baked goods and add a bit more volume than oat flour (or similar flours). If you wanted to use whole grain oats, they’re likely to absorb more moisture. If you notice your batter is super thick after mixing with whole grain oats, you may want to add a bit more butter or Greek yogurt.

healthy banana cake batter consistency

The graham cracker crumbs add both structure and flavor to this healthy banana bread cake. If you don’t have access to graham crackers or crumbs, you could try using crushed cereal like I use in my Cap’n Crunch Berries Protein Donuts or Reese’s Puffs Protein Poppers.

For any non-US readers, you can try digestive biscuits, gingersnaps, or other sweet cookies and crisps.

Bananas for Banana Bread Cake

It’s important you use overripe bananas for this banana bread cake. You can see an example of what the banana peels looked like in my batch in the photo below.

overripe bananas for healthy banana cake

If your bananas are ripe but could stand a little longer, you can try using the microwave method for 30-second banana ripening I used in my pumpkin banana bread protein muffins recipe. 

Protein Powder

I originally used PEScience Select Whey and Casein protein powder for this banana bread cake, but I’ve added notes for a pure whey protein in the recipe card’s notes section below. You can use my affiliate discount code mason for 15% off on PEScience products

finished healthy banana bread cake with cream cheese frosting

In a recipe like this, protein powder is a bit easier to play around with. So, if you’d like to use a different protein powder, you should be fine to plug and play as long as you’re close in quantity. Pay attention to the weight of your protein powder’s scoop size.

Sugar Free Cream Cheese Frosting Ingredients and Alternatives

You’ll only need two ingredients for the frosting—cream cheese and Swerve Confectioners, a powdered sugar substitute. Since the recipe calls for 3/4 cup of Swerve, it’s going to be difficult to substitute. So, I’ve included two alternative frosting ideas below.

But I have to say, Swerve is the bee’s knees and if you’ve never tried it, I’d encourage you to pick some up ASAP. 

Here are two frosting substitute ideas:

  • Like I mentioned in my protein carrot cake recipe, you could try mixing a bit of protein powder with corn or arrowroot starch and a bit of granulated sugar substitute. You could also try sugar free pudding mix.
  • The cream cheese frosting from my pumpkin spice protein pancakes recipe uses protein powder and a granular sweetener (stevia in this case) to make a similar frosting to this recipe.
  • The candied walnut streusel from my pumpkin banana bread protein muffins would be great with this banana bread cake. It calls for light butter and quick oats, so you’ll only need chopped walnuts and the optional brown sugar to make it.

healthy pumpkin banana bread muffins

How to Easily Get Your Banana Bread Cake out of the Pan 

This step is totally optional. On my first run with this healthy banana bread cake, I baked it straight in the dish without any parchment paper without any issues. Adding parchment paper to create handles to lift the cake really speeds up the cooling process and saves you the trouble of handling a hot baking dish.

To add parchment paper to your baking dish, flip the baking dish upside down and cut a long strip of parchment paper just beyond the bottom’s edge.

how to line a baking dish with parchment paper

Don’t worry about being perfect. You can see in the photo above I had a little bunching in the corners.

Be sure to press the parchment paper flat and add the banana bread cake batter to the center of the dish first so you don’t have any batter leak underneath the parchment paper.

And that’s it. Once baked, you can lift the cake right out of the baking dish to cool.

How to Store Your Healthy Banana Bread Cake

If you add the frosting, I’d refrigerate in an airtight container. The cake without frosting should keep fine covered at room temp for a few days. Similar to my Oreo Protein Cake, I think this cake gets even better after chilling.

All right, that’s all ya need to know. If you try this healthy banana bread cake, let me know what you think on Instagram @mason_woodruff.

healthy banana bread cake with sugar free cream cheese frosting recipe

Healthy Banana Bread Cake

Yield: 16 slices
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A one-bowl recipe for banana bread cake and a sugar free cream cheese frosting. 


Banana Bread Cake

  • 1 C (80g) Quick Oats
  • 1/2 C (56g) Graham Cracker Crumbs
  • 3 scoops (93g) Vanilla Protein Powder*
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon (optional)
  • 3 large (300g) Bananas, peeled
  • 1/2 C (113g) Vanilla Fat Free Greek Yogurt
  • 3/8 C (84g) Light Butter
  • 2 large Eggs
  • 1 1/2 Tbsp (32g) Honey

Sugar Free Cream Cheese Frosting

  • 8 oz Fat Free Cream Cheese, room temp or softened
  • 3/4 C (108g) Swerve Confectioners


  1. Preheat an oven to 350F and spray an 8x8 glass dish with nonstick cooking spray. Or if you'd like an easy way to remove the cake after it's baked, cut a strip of parchment paper the width of the dish with "handles" on each side to lift the baked cake. 
  2. Mix the dry ingredients in a large bowl.
  3. Peel the bananas and add to the dry ingredients. Use a masher, fork, whisk, or the edge of a rubber spatula to mash the bananas before gradually adding the Greek yogurt, butter, eggs, and honey. The batter should be thick but pourable, and it's fine to have some tiny chunks of banana remaining.
  4. Add the cake batter to the prepared baking dish, making sure to level the surface as much as possible. 
  5. Bake the banana bread cake for 28-32 minutes or until a toothpick comes out of the center clean. Let the cake cool for 5-10 minutes in the baking dish before transferring to a cooling rack or countertop. (If you're not using parchment paper, you may need to wait a bit longer to handle the baking dish. That's fine.)
  6. Once the cake is cool to the touch, mix the cream cheese and confectioners sugar together in a large bowl. Frost the cake to its edges before serving in 16 2x2 squares. 


*You can use my affiliate discount code mason to save 15% off PEScience products on

  • Each serving has 3 Smart Points.
  • Macros per slice without frosting: 109 calories, 7 grams of protein, 12 grams of carbs, and 4 grams of fat (multiply by 16 for the entire cake without frosting)
  • Cream Cheese Frosting Alternatives:
  • Store unfrosted banana bread cake in an airtight container at room temp and refrigerate frosted cake. 
  • To modify this banana bread cake for my Bowmar Nutrition users, use 4 scoops (112g) protein powder, 1/3 C (74g) light butter, and 2 (200g) bananas. Keep everything else the same. 

Nutrition Information:
Yield: 16 slices Serving Size: 1 slice
Amount Per Serving: Calories: 124Total Fat: 4gCarbohydrates: 21gProtein: 9g

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34 thoughts on “Healthy Banana Bread Cake with Sugar Free Cream Cheese Frosting”

  • This was super easy to make! I did my own cream cheese frosting with just a little powdered sugar but otherwise followed everything. Mine was a bit more liquid because of the size of my bananas but with a little extra time in the oven it came out perfect. Two thumbs up!

  • My wife and I both really, really liked this recipe. She commented that it was so good, she would serve it to “normal,” non-macro-tracking people – high praise for a protein dessert. I tried it both with and without the cream cheese frosting. Without, I’d call it a 4/5, but with? Lights out, game over, 5/5 all day long. I’d love to see Mason do a carrot cake version next!

  • Very easy recipe to make and delicious. These are on the dense side but still moist. I would recommend if you refrigerate, when you have a piece to let it sit out for a few minutes before eating. . The texture is different from cold to roomish temperature. Really enjoyed and will definitely make again!

  • Loved this recipe!! It was light and very moist. My kids loved it too, which was a huge bonus since it isn’t full of sugar and other junk!

  • This banana bread is life changing!! I’ve made it twice and haven’t gotten a chance to take photos of it because my family devours it as soon as it cools. Heck sometimes they don’t even wait!! Lol. It’s delicious!! I saw someone on Instagram (modestmacros) say he didn’t use graham crackers so the first time I made this I did the same because I didn’t have any on hand and it was still delicious. The second time I bought some because I saw a lot of Mason’s recipes called for them so I wanted to be stocked and the bread was just as amazing. That’s what I like about Mason’s recipes. You can omit or substitute different things and it still will be good. This man is a genius!

  • Dang you Mason! I’ve never tried banana bread before, didn’t sound all too a-peeling (Haha) and didn’t want to find out I liked it. Then you posted this recipe and of course i tried it because 1-over ripe bananas and 2-all the protons! I now can’t say I don’t like banana bread which will lead me to eating more but thankfully this is a healthier version and I’m getting all the GAINZ! It’s delicious with or without frosting. Next time I may add some mini chocolate chips. Keep the awesomeness coming!!!

  • This is one of the best protein desserts I’ve ever had. It’s extremely easy to make and it doesn’t have that gross protein flavor. I’ve already made this several times!!

  • I made this banana cake twice in two days … it is that good! Eating it warm straight out of the oven will change your life. Another recipe where I can’t believe there’s protein in it. I made it without the frosting and put a little Lite Cool Whip on it and ate two pieces for dessert … after I eat two pieces before 🙂 This and the pumpkin chocolate chip muffins are my favorite and definitely perfect and cozy on a cold fall day!

  • Made this for the first time this morning without frosting…wanted to keep it basic to start. All I can say is OMG! So freaking good….easy fast and delicious. Used a different protein powder (Dymatize Elite Vanilla) but kept measurements the same and worked great.

    • You’ll need to replace it with something to provide structure. A few ideas might be more oats, graham cracker crumbs, or even a bit of flour to make up the difference.

  • Came out awesome – made without the frosting! Topped with a little whipped cream like another commenter suggested but would still be fine without. Next time may add some walnuts. Wonder if some chia seeds would work too?

    • So happy you enjoyed it! I bet walnuts would be amazing. And maybe the chia seeds could take the place of some of the oats?? Try it out and report back. 😉

  • Mason has the most macro friendly recipes with “normal” ingredients! And his recipes don’t only taste good, they are not complicated. Definitely recommend Mason and his creations to all my macro tracking friends! Thanks for all you do, Mason! PS this banana bread is literally to die for!!

  • This recipe is so delicious, my mouth is watering just thinking about it. It is definitely one of my all time favorites and it puts a smile on my entire family’s face. What sets this recipe apart from many other protein recipes is its versatility and its moist texture. Many other protein recipes are very dry and this was is just pure perfection! This banana cake bread is so easy to make and it can be made into a cake, a bread loaf (same cooking time) or a dozen muffins (approx 18 minutes cooking time) for perfect individual servings. This recipe is delicious with many different flavors of protein, I’ve used vanilla, banana, chocholate and PB cups flavored and they are so delicious! The versatility of this recipee is endless, we have done it without any frosting or toppings to save on calories, and it is amazing! We have made it with the delicious cream cheese frosting , chocolate frosting, streusel topping, fat free whip cream and Walden Farms pancake syrup! All were delightful and unique. This makes for a delicious breakfast with a cup of coffee, a snack or a dessert served hot with a scoop of Ice cream! If you haven’t tried this yet, I dare you to give it a shot, it’s great on macros, helps you hit that protein and it will make you smile! Yummy!

  • This is a super moist and delicious cake. The cake is great on it’s own, without the frosting (if you want to save a few macros). The tip to make the parchment paper handles is genius. Cake came right out of the pan. Will definitely make it again and again.

  • I love this recipe! I made it for my mom. She makes the BEST non-macro friendly banana bread so her expectations were high and this lived up to it! It ended up being very dense and moist (ugh hate using that word but it’s true). This would even be good without the frosting and made into muffin form.

  • Just want to share a trick I just learnt yesterday at our home and garden show. If you take the parchment paper and wet it (put it under running water) and squeeze it out the paper will actually get stronger and wait for it…. it will form to any pan and hold in place!!!
    Your recipes are amazing dont stop sharing ever please!!!

    • I’m sure you can substitute protein powder for another structural ingredient like flour. Usually those work close to 1:1 ratio. The oats may take a bit more tinkering, however.

    • I’ve never used that brand so can’t say for sure. If it’s a whey-only protein, you’ll likely need a bit more protein powder (maybe 1-2 scoops) or less banana/pumpkin. Try to get your batter close in consistency to the process photos and you should be fine. Let me know how it goes!

      • These are my favorite”banana muffins”
        I have made the other muffin recipes but this one has been the best texture one.
        Instead of a cake I used my muffin pan and baked the muffins for 15-18 minutes. I didn’t have Graham crackers so I used crushed Golden Grahams instead. I used whey isolate because that’s all I have in hand (100 grams) and 350 grams of bananas.
        Thanks for an awesome recipe!

  • This is a family favorite recipe, we make it once a week 🙂 Super easy and works well with several different protein powders with out any other changes.

  • THIS!!! Omg! Best tasting macro-friendly banana bread I have made. My friend is an avid baker and whenever I bake macro-friendly stuff she usually says “good but not like the real thing”… But, she had this and was like how does it taste so good. She said the same about your greek yogurt biscuits too. I loveee this recipe!

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