Healthier Whole Wheat Banana Cake made dairy-free, refined sugar-free, and super moist. Topped with a 3-ingredient healthy peanut butter frosting. Your friends and family will be impressed with this one!
*I’ve used both non-dairy & regular dairy milk. Either will work, but always mixed with 1 tablespoon of vinegar to create a “buttermilk”.
Butter may be used 1:1 in place of coconut oil, but it should also be softened.
I used an all-natural peanut butter, nothing added. But whatever you have on had should work just fine.
I used a chilled overnight, 14oz can of coconut cream, which yielded about 1 cup of cream. There was still water in the bottom of the can, which I reserved for smoothies. You can also use chilled, full-fat coconut milk and scoop the cream off the top, but you will likely need two cans. If you can find coconut cream, I’d go that route.
FROSTING: Adapted from Minimalist Baker. I doubled the frosting recipe for the photos shown here. If you want a thicker layer in the middle as shown and plenty of frosting on the outside, double the recipe from what is written. With the coconut cream-based frosting, it will soften and “melt” slightly if kept at room temperature. Make sure cake is stored in fridge well before and after serving to keep thick frosting.
Keywords: banana cake, healthy peanut butter frosting, healthier cake recipe