I’m constantly trying to find new ways to use over-ripe bananas and I’m also always looking for ways to feed these five children of mine that seem to always be hungry. This Healthy Banana Snack Cake has been my solution lately. It’s made with whole wheat flour, oatmeal, and Greek yogurt, which make it a great option for a yummy and healthy snack. We love a simple snack cake around here. You can try our Pumpkin Snack Cake and our Zucchini Snack cake too.
The entire 9×13 cake only has 3/4 of a cup of sugar in it because the bananas and a few chocolate chips take care of the sweetening. The recipe calls for 1/4 cup of canola oil but you could sub it for coconut oil or even applesauce if you are looking for ways to make it even healthier.
In the recipe, I advise you to let the wet ingredients and the smashed bananas sit for five to ten minutes with the oatmeal mixed it. This might seem like a strange step in the recipe, but it helps to soften the oatmeal so it won’t be as noticeable in the cake. You can skip that step if you prefer, no biggie.
This cake is always a hit with my kids and it literally takes no time at all to mix up and get in the oven. It’s my new go-to way to use up the always present (it seems) over-ripe bananas in my fruit basket. I hope you enjoy it as much as we do!
More Simple and Healthy Snack Ideas for Hungry Kids:
- The Best Toddler Muffins
- How to make Fruit Leather in your Oven
- Healthy Trail Mix with Oatmeal Squares Cereal
- Dole Whip
- Mango Lassie with Buttermilk
- Toddler Muffins with Banana, Cream Cheese and Oatmeal
Step by step pictures how to make Healthy banana Snack Cake
Frequently asked questions about how to make Healthy Banana Snack Cake
Can I make this recipe if I only have one over-ripe banana?
Yes, the recipe will still work, but the banana flavor will not be quite as strong.
Is all-purpose flour okay if I don’t have whole wheat flour?
Of course, the whole wheat flour just ups the healthy factor.
will regular yogurt work or does if have to be Greek Yogurt?
Regular yogurt will work fine, the Greek yogurt is preferred because it adds a little extra protein.
Are Old-fashioned Oats okay if I don’t have quick oats?
Yes, they will work great. The reason I prefer quick in this recipe is because they are harder for picky kids to spot in the cake. 🙂
Can this be made in muffin tins?
Yes, it technically can. The lower fat in these muffins makes them stick a little bit to cupcake wrappers, so I would suggest spraying the tins with cooking spray and not using wrappers. They will also need to cook for about 5-8 more minutes or until a toothpick comes out clean when pulled out of the center of a muffin.
- ⅓ cup greek yogurt
- ¼ cup canola oil
- ½ cup brown sugar, lightly packed
- ¼ cup granulated sugar
- ¾ cup quick oats
- 2 over-ripe bananas, smashed
- 2 eggs
- 1 tsp vanilla
- 1¼ cup whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt, scant
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees
- Spray a 9x13 pan with cooking spray and set aside.
- Combine yogurt, oil, brown sugar, granulated sugar, and quick oats. Mix well with a fork or your hand mixer until combined. Stir in the smashed bananas. Set aside and let sit for about 10 minutes. (This step can be skipped but it helps soften the oatmeal so it isn't as noticeable in the cake.)
- Add eggs and vanilla. Mix until thoroughly incorporated.
- Mix in the flour, baking soda, baking powder, and salt until evenly combined.
- Stir in chocolate chips and spread evenly in the greased 9x13 pan. If you prefer you can reserve half of the chocolate chips to spread on top.
- Bake at 350 degrees for 17-20 minutes or until toothpick comes out clean.
Healthy Dinner Ideas