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Healthy Whole Wheat Banana Cake with Creamy Greek Yogurt Chocolate Frosting

Ashley Manila
A Healthy Whole Whole Wheat Banana Cake is topped with thick and creamy Greek Yogurt Chocolate Frosting! A sinfully decadent treat without any of the guilt!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 slices

Ingredients
 

  • 1/2 cup Coconut oil, melted
  • 1/2 cup + 2 tablespoons packed Dark Brown Sugar
  • 2 large Eggs, at room temperature
  • 2 teaspoons Vanilla Extract
  • 1 1/2 cups Whole-Wheat Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 cup 2% Vanilla Bean Greek yogurt
  • 1/4 cup Unsweetened Almond Milk
  • 3 large VERY RIPE Bananas, smashed

For the Frosting:

  • 1/2 cup 2% Vanilla Bean Greek Yogurt
  • 4 ounces Cream Cheese, very soft
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Confectioners' Sugar, Sifted
  • 1/4 cup + 2 tablespoons Unsweetened Cocoa Powder, Sifted
  • 1/2 teaspoon Cinnamon

Instructions
 

  • Preheat oven to 350 degrees (F). Grease an 8x8 inch baking pan; set aside.
  • In a large bowl whisk together the melted coconut oil and brown sugar. Beat in the eggs and vanilla; mix well.
  • In a separate bowl combine the flour, baking soda, cinnamon, and salt; stir the dry mixture into the wet mixture just until combined. Gently fold in the greek yogurt, almond milk, and mashed banans. Spread the batter evenly into the prepared pan.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for at least 15 minutes before removing to a wire rack to cool completely.

For the Frosting:

  • In a large bowl beat together the Greek yogurt, cream cheese, and vanilla extract; beat well, until there is no lumps in the mixture.
  • Place a fine-mesh strainer over the mixture and sift in the sugar, cocoa powder, and cinnamon. Taste and add more sugar if needed/desired.
  • Place frosting in the fridge for 20 minutes before frosting the cooled cake. Cut into squares and serve at once, or store in the fridge until needed.
  • Spread on cupcakes.

Notes

*You may substitute coconut oil with a mild olive oil or canola oil
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