Creamy banana cake with healthy ingredients – fast, simple & incredibly good
Is there anything better than the scent of freshly baked banana cake? If the sweet aroma of cinnamon, caramelized banana and date syrup spreads out in the kitchen, you know that there is something really good! This banana cake is not only a real pleasure, but also light -headed and packed with healthy ingredients.
Thanks to oatmeal, silk tofu and almondmus, it does not require classic flour or sophisticated sugar, but is still wonderfully juicy and sweet. The combination of two creamy layers-a nutty-fed soil and a velvety banana filling-ensures perfect consistency. And the best? He is so nutritious that you even for breakfast can enjoy. Sounds good? Then let’s get started!
Oatmeal as a perfect basis – make this banana cake juicy & healthy
Instead of wheat flour, I use for this banana cake Fine oatmeal – and that for good reason. They bring a light sweetness, a wonderfully juicy consistency and also deliver a lot of fiber, vegetable protein and valuable minerals such as iron and magnesium.
I use fine, gluten -free oatmeal because they let themselves be grinded into a fine flour in the mixer and make the cake nice and relaxed. Did you know that oats are actually gluten -free by nature? However, he can come into contact with grain -containing grain during processing. If you suffer from celiac disease or strong gluten intolerance, you should use specially marked gluten -free oatmeal.
Seidentofu in the banana cake? Sounds crazy, but makes him irresistible!
Tofu in the cake? Sounds unusual at first, but believe me – you will be thrilled! Seidentofu is the perfect ingredient when it comes to creamy, light cakes. Unlike firm tofu, he has a silky, almost pudding -like consistency that is wonderfully connected to banana and almondmus.
The best: Seidentofu not only brings a fluffy texture into the cake, but also one Extraportation plant -based protein. It contains all essential amino acids and ensures that our banana cake is not only delicious, but also really nutritious. And don’t worry: it tastes neutral and takes up the sweet aroma of banana, cinnamon and maple syrup perfectly. A real insider tip for healthy, creamy cakes!
Why coconut oil? The right oil for the perfect banana cake
ᵂᴱᴿᴮᵁᴺᴳ Every cake needs a bit of oil – but what is the best? I got myself for Native organic coconut oil from Bio Planète Decided because the banana cake has a fine, natural sweetness and makes it particularly juicy.
At the moment you will get my code “Lea10” on All products from Bio Planète until 28.02.2025 10% discount.
But is coconut oil healthy at all? Coconut oil contains more saturated fatty acids than other vegetable oils, but many of them are medium -chain fatty acids (MCTS), which are metabolized faster by the body than long -chain fats. Many studies indicate that MCTS are a valuable energy source. In addition, coconut oil gives the cake a wonderfully soft texture and harmonizes perfectly with the bananas and the cinnamon.
Bio Planète Make high-quality, cold-pressed oils in organic quality-and that is exactly what you can taste! Your coconut oil is particularly gently processed, so that all valuable ingredients are preserved. Perfect for this banana cake, but also for many other sweet and hearty recipes.
So your banana cake becomes perfect – the best tips & alternatives
There are a few simple tricks so that your banana cake becomes really juicy, aromatic and successful. Here are my best tips – plus some alternatives if you want to replace an ingredient.
🔸 Mature bananas = more aroma & natural sweetness
Use absolutely mature bananasthat already have brown spots. They are softer, can be better mixed with the Seidentofu and bring a wonderful natural sweetness into the cake. If you only have solid, yellow bananas, you can simply warm them up in the oven at 150 ° C – that makes them softer and sweeter.
🔸 No silk tofu there? No problem!
If you don’t have a silkofu, you can also Natural use. Then take a little less (approx. 150 g), give 1 tablespoon more almondmus Add and add depending on the consistency 2–4 tablespoons of plant milk In addition, until the layer of the cream is nice and creamy. Alternatively, you can also one Vegan quartal alterative Use – that also works great!
🔸 Pre -bake the floor – don’t skip!
This step is important, otherwise the floor will become mushy. The combination of oatmeal and apple takes a few minutes of heat to get slight stability. Bake for 5–7 minuteswhile preparing the cream layer – this saves time and ensures the perfect consistency.
🔸 Ceylon cinnamon instead of Cassia cinnamon-or prefer vanilla?
If you love cinnamon, the best way to use Ceylon cinnamon Instead of Cassia cinnamon. Why? Ceylon cinnamon contains significantly less cumarine-a fabric that can strain the liver in large quantities. Alternatively, you can reduce the amount of cinnamon or use ground vanilla for a mild, sweet note instead.
🔸 Ahorn syrup & date syrup – what sweetness fits you?
I use a little in this recipe Maple syrup for both layers of cake. If you want to do without added sweetness, you can simply leave them out or through another liquid sweetness like Reiss syrup, agave syrup or date syrup substitute. I drizzle the banana mopping with date syrup – that ensures a wonderful caramel. By the way: In addition to natural sweetness, date syrup also has minerals such as potassium, magnesium & iron – so no “empty” calories!
🔸 Extra crunch & protein by hemp seeds & nuts
Finally, I sprinkle the cake with me peeled hemp seeds and pecannies – they not only give crunch, but also an extra portion plant -based protein. You can also instead Chia seeds, walnuts or almondsuse. This ensures more bite and makes the cake even more nutritious.
Let’s get started – your new favorite cake is waiting for you!
Now that you know all the important ingredients, it is time to start the mixer! This recipe is uncomplicated, gets along with a few ingredients and is ready in no time. Even if you have never baked Seidentofu or coconut oil – don’t worry, you will definitely succeed.
If you like, you canSubmission of this delicious banana cake On my Instagram channel Also as a recipe video (reel) view. I would also be delighted if you On my Instagram channel follows. There I show IR new recipes, kitchen inspirations and shopping tips every day!
But now it starts. So snap your ingredients and let’s get started together – I promise you, it’s worth it! 🍌✨
Delicious, gluten -free banana cake
Juicy, gluten -free banana cake – made quickly, full of aroma and perfect for breakfast or as a healthy snack. Thanks to oatmeal, silk tofu and almondmus, it becomes wonderfully creamy and filling. Try and enjoy now!
Ingredients
For the cake base
- 3 Apples
- 230 G oatmeal gluten -free
- 2 TL Cinnamon
- 1 Tin Maple syrup Or an alternative liquid sweetness
- 60 ML Coconut oil fluid
For covering & topping
- 180 G Seidentofu
- 70 G Light almondmus Or cashewm
- 1 TL Cinnamon or vanile, ground + a little more to dust
- 1 Tin Maple syrup
- 2.5 Banana
- 2 TL Datel syrup or maple syrup + Date/maple syrup for garnishing
- 1 TL peeled hemp seeds (optional) garnish
- 5-6 Pecans, hacked (optional) For garnish (or walnuts/hazelnuts)
Besides that
- 1 Spring shape 24 cm + 1 sheet baking paper
Instructions
Place the baking paper over the bottom of the springform pan, close the shape and shorten the protruding baking paper with scissors.
Wash, core and roughly dice apples. Pure the apple pieces with oatmeal, 2 teaspoon cinnamon, 1 tablespoon of maple syrup and coconut oil in the mixer and spread the dough into the springform pan with a spoon.
Pre-bake the cake floor in the preheated oven at 200 degrees (220 degrees top/bottom heat) for 5-7 minutes.
In the meantime, puree Seidentofu, almondmus, 1/2 banana, 1 teaspoon of cinnamon and 1 tablespoon of maple syrup in the blender and spread the silky cake floor on the baked cake floor.
Top cake with banana slices of 2 bananas, drizzle with 2 teaspoon date syrup and dust cinnamon.
Bake the cake at 200 degrees for 20-25 minutes. Enjoy the cake with date syrup and enjoy the peeled hemp seeds and chopped pecannies.
How did you like the banana cake? I look forward to your feedback!
I hope you enjoy baking (and snacking!) This banana cake like me. Maybe you have prepared it exactly according to recipe or even modified a little – I’m excited! Like to write to me in that Commentshow it liked it, which ingredients you used or whether you want even more such simple, healthy cake recipes.
If you regularly new recipe ideas, kitchen tricks and Behind-the-scenes-Ifids want to see from my kitchen, follow me Instagram and Facebook. There I share inspiration about vegetable cooking and baking every week – I look forward to seeing you there!
By the way: This recipe comes exclusively from my current cookbook “Vegan cooking – thinking again”.
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