Healthy Banana Bread Cake with Sugar Free Cream Cheese Frosting

Healthy Banana Bread Cake with Sugar Free Cream Cheese Frosting

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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?

healthy banana cake with sugar free cream cheese frosting recipe

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.

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.

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

If you’ve seen any of my recent recipes, you may have noticed I’m loving the PEScience Select Whey and Casein protein powder. It’s right up there with my other favorite, Dymatize 100% Whey protein powder in terms of flavor and bake quality. I’m not affiliated with either company, I just love the products and want you to know what I’m using to make certain recipes.

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.

finished healthy banana bread cake with cream cheese frosting

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. Check out all the recipes on my blog that use Swerve

Here are two frosting substitute ideas:

  • 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.

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
4.92 from 12 votes
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Healthy Banana Bread Cake

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

Course Dessert, Snack
Cuisine American
Keyword banana bread cake, protein cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 slices
Calories 124 kcal
Author Mason Woodruff

Ingredients

Banana Bread Cake

  • 1 C (80g) Quick Oats
  • 1/2 C (56g) Graham Cracker Crumbs
  • 3 scoops (93g) PEScience Protein Powder vanilla
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon optional
  • 3 large Bananas peeled (300g total)
  • 1/2 C (113g) Fat Free Greek Yogurt plain or vanilla
  • 3/8 C (84g) Light Butter I used Land O' Lakes
  • 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 or a powdered sugar substitute

Instructions

  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. 

    how to line a cake pan with parchment paper
  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.

    healthy banana bread cake batter consistency
  4. Add the cake batter to the prepared baking dish, making sure to level the surface as much as possible. 

    how to line a cake pan with parchment paper 2
  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.)

    how to line a cake pan with parchment paper 3
  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. 

    finished healthy banana bread cake with cream cheese frosting

Recipe Notes

  • 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:
    • 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.
  • Store unfrosted banana bread cake in an airtight container at room temp and refrigerate frosted cake. 
Nutrition Facts
Healthy Banana Bread Cake
Amount Per Serving (1 2x2 inch slice)
Calories 124 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Total Carbohydrates 21g 7%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

More Healthy Recipes with Banana You Might Like

My double chocolate protein banana bread in a mug has 26 grams of protein and is ready in <5 minutes.

double chocolate high protein banana bread

And my pumpkin banana bread protein bites have 7 grams of protein and only 65 calories each. They’re perfect for a low carb sweets fix.

This healthy take on banana bread muffins delivers 7 grams of protein with only 65 calories per muffin!



11 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!

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