This healthy banana cake recipe has been one of my favorite dessert recipes since childhood. The original recipe was from Betty Crocker’s Cookbook. Unfortunately the ingredients were not that healthy. The original recipe included shortening, which I refuse to use. I substituted coconut oil, which is a healthier choice. The ratio to use is anywhere from 3/4 cup to 1 cup coconut oil, for each cup of shortening. I just used the 3/4 ratio.
I also don’t like to use white flour, so I substituted whole wheat pastry flour, which works great! I also reduced the sugar a bit, and as long as you use ripe bananas, it will be plenty sweet. If you want it frosted, vanilla butter frosting works well. I sprinkle walnuts on top of the frosting, rather than adding them to the cake. Using healthier ingredients in your baking is a healthy diet habit to adopt. You can keep sweets in your diet in a portion controlled way.
I work with Young Life, and a group of young adults with disabilities. They love to celebrate birthdays! This is my go to favorite, because it’s quick, and I increase the recipe by 1.5 times and bake it in an 11 by 15 pan. Our group is big! I don’t feel bad to include a cake with icing as long as I bake it at home, using healthier ingredients, and I serve small serving portions. Life is too short to eliminate all desserts and birthdays are one time when a special treat should be allowed.
Mix powdered sugar and butter. Stir in vanilla and milk and bean until frosting is smooth. Spread on top of the cooled cake. Sprinkle with chopped walnuts.