• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Trending Now: Simple One Pan Meals!
  • About
  • Lifestyle
  • Favorite Products
  • Contact

Mad About Food

Easy Healthy Whole Food Recipes

  • Recipe Index
  • Course
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
    • Dessert
    • Snack
    • Cocktails
    • Sauces, Dips, and Dressings
  • Protein
    • Chicken
    • Beef
    • Pork
    • Seafood
    • Turkey
    • Meatless
  • Method
    • Instant Pot
    • Air Fryer
    • Grilling
    • 30 Minute Meals
    • One Pan Meal
  • Dietary
    • Gluten Free
    • Dairy Free
    • Vegan
    • Vegetarian
    • Egg Free
    • Nut Free

Trending:

30 Minute Meals

Instant Pot

Air Fryer

One Pan

Meal Prep

Breakfast

Sauces, Dips and Dressings

Home Blog Recipes

Paleo Banana Cake

print comments
Share
Share on:
1424 shares
Jump to Recipe
By: MadelinePosted: 03/27/2020Updated: 04/01/2021

This post may contain affiliate links. Please read my disclosure policy.

This Paleo Banana Cake is basically just a fancy paleo banana bread topped with some creamy dairy-free chocolate frosting and sprinkles. This healthy cake is easy to make and perfect for any kind of celebration.

Banana bread and birthday cake came together to make this paleo treat!

I found myself with a surplus of ripe bananas so like any good human I started to think of banana bread recipes, BUT I was also craving chocolate cake. So, I poured my paleo banana bread batter into an 8×8 baking pan instead of a loaf pan.

Then, I wracked my brain for how to make a creamy paleo chocolate frosting. I made brownies with sweet potato before and loved how creamy they were. I took the idea of using sweet potato in baked goods and made a rich and creamy chocolate frosting.

What kitchen tools will I need to make this Paleo Banana Cake?

  • Measuring cups
  • Measuring spoons
  • Liquid measuring cup
  • Mixing bowls
  • Spatula
  • Hand mixer
  • 8×8 baking pan

What ingredients will I need to make this easy paleo treat?

  • Ripe bananas
  • Eggs
  • Coconut oil
  • Coconut sugar
  • Vanilla extract
  • Almond flour
  • Baking powder
  • Baking soda
  • Salt
  • Sweet potato
  • Cocoa powder
  • Maple syrup

Let’s make a Paleo Banana Cake!

Step 1: Mix the batter and steam sweet potato

First, preheat oven to 350F and grease an 8×8 baking pan. Peel and cube sweet potato and steam on the stovetop until soft, about 20 minutes.

Next, mash ripe bananas in a large mixing bowl. Then, add eggs, vanilla extract, coconut oil, and coconut sugar to the bowl and mix again. Mix almond flour, salt, baking soda, and baking powder in a separate bowl and fold into wet ingredients.

Step 2: Bake the cake and prep the frosting

Next, pour batter into the baking pan. Then, bake at 350F for 38 minutes. Remove the sweet potato from the heat and mash.

Then, add 1 cup cooled mashed sweet potato to a bowl with cocoa powder and maple syrup. Mix with a hand mixer or food processor until combined. Then, add almond milk to the frosting and mix again until smooth and creamy.

Step 3: Put it together and add sprinkles!

Remove the cake from the oven and allow it to cool fully. Then, spread the frosting over top, decorate with sprinkles and cut into squares.

Step 4: Enjoy!

How should I store this healthy cake?

Once baked, store this paleo banana bread in an airtight container in the refrigerator for up to 5 days. Please do not store this on the counter. It is made with fresh ingredients and will perish quickly.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Paleo Banana Cake

★★★★★ 4.6 from 9 reviews
Recipe By: Madeline
Prep: 10 minutesCook: 38 minutesTotal: 48 minutes
Print Pin it Rate recipe Save recipe
Servings: 9 servings 1x

Ingredients

Cake

  • 3 large ripe bananas
  • 2 eggs
  • 1/4 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Icing

  • 1 cup cooked and cooled mashed sweet potato
  • 3/4 cup cocoa powder
  • 1/2 cup maple syrup
  • 3 tbsp almond milk

Instructions

  1. Preheat oven to 350F and grease an 8×8 baking pan or line with parchement paper
  2. Peel and cube sweet potato and add steam on the stove top until soft about 20 minutes
  3. In a large mixing bowl, mash banana with a fork or potato smasher
  4. Add eggs, melted and cooled coconut oil, coconut sugar, and vanilla extract to the mixing bowl with the smashed banana and mix thoroughly
  5. In a separate mixing bowl combine almond flour, baking soda, baking powder, and salt
  6. Fold dry ingredients into wet ingredients and spread into the 8×8 baking pan
  7. Bake at 350F for 38 minutes
  8. While the cake cooks prepare the icing by mashing the sweet potato with a fork or hand mixer
  9. Add 1 cup cooked and cooled mashed sweet potato to a mixing bowl with cocoa powder and maple syrup
  10. Mix with an electric hand mixer or in a food processor until combined
  11. Add almond milk to the icing and mix until smooth and creamy
  12. Remove cake from the oven and allow to cool fully before topping with icing and sprinkles
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Did you make my

Paleo Banana Cake?

Rate recipe Share on Insta Save recipe

I appreciate your reviews SO much! Mention @mad_about_food and hashtag your photo with #madaboutfood

1424 shares
  • Facebook
  • Email

Related Recipes

  • Chocolate Sea Salt Paleo Granola
  • Side view of healthy carrot cake muffins with a bite out of them
    Healthy Carrot Cake Muffins
  • Paleo Taco Dip
  • Healthy Cinnamon Swirl Banana Bread
Previous Post
Italian Pantry Pasta Salad
Next Post
Cast Iron Meatballs

About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

Learn More

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Tomoko says

    Posted on 3/29 at 6:12 pm

    Hmmm, I just bought fresh bananas, but now you’ve got me thinking I need to let a few of them brown just so I can make this!

    Reply
    • Madeline says

      Posted on 3/29 at 6:33 pm

      YES! Do it!

      Reply
      • Tomoko says

        Posted on 3/29 at 6:52 pm

        I only have vanilla oat milk. Can I use it for the icing instead of almond milk?

        Reply
  2. Peggy says

    Posted on 3/30 at 11:32 am

    Very easy and turned out realllly well! I didn’t make the frosting just the cake part.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/30 at 1:14 pm

      Thank you for sharing!!! So glad you enjoyed!

      Reply
  3. Abby says

    Posted on 3/30 at 9:42 pm

    I made mine cupcakes instead of a cake and they were a perfect treat!

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/31 at 10:14 am

      oh I love that !!! Thank you for sharing!!

      Reply
  4. Kimberly says

    Posted on 4/6 at 6:34 pm

    This cake was absolutely delicious! We ended up not making the frosting, but did follow the cake recipe exactly and it is perfection. It is even 9 & 7 year old kid approved— HUGE win in our house!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/7 at 12:45 pm

      Ah yay!! So glad you and the kids enjoyed it!

      Reply
  5. McKinley says

    Posted on 4/16 at 9:34 pm

    Definitely the best baked good I have made with almond flour. The texture is amazing and it has the perfect amount of sweetness!

    Reply
    • Madeline says

      Posted on 4/17 at 9:40 am

      Awesome!! Thank you for sharing

      Reply
  6. Rita says

    Posted on 4/17 at 7:31 pm

    Do you think canned pumpkin would work in place of sweet potato?

    Reply
    • Madeline says

      Posted on 4/17 at 7:33 pm

      I don’t think so. I think it would be too thin and not sweet enough.

      Reply
  7. Cristin says

    Posted on 4/23 at 11:33 pm

    Just made this. Not sure what happened but it tastes like salt. Is it supposed to be 1 tsp of salt? Any ideas how to save the cake?

    ★

    Reply
    • Madeline says

      Posted on 4/23 at 11:37 pm

      Hi I’m sorry that you don’t enjoy the taste! 1 tsp of salt worked well for me and many others.

      Reply
    • Madeline says

      Posted on 4/23 at 11:48 pm

      Perhaps you could add the sweet icing and that would make a difference. I will reduce the amount of salt in the recipe so that this isn’t an issue in the future.

      Reply
  8. Nancy Riccardi says

    Posted on 4/27 at 7:01 pm

    Do you think I could use all purpose flour or oat flour instead of almond flour? Sounds so delicious!

    Reply
    • Madeline says

      Posted on 4/27 at 7:15 pm

      Hi Nancy! Yes! I think either would, but they absorb quite a bit more moisture than almond flour so you would not need as much flour. Start with half the amount and then slowly add in more mixing as you go until you get a cake batter texture!!

      Reply
      • Nancy says

        Posted on 4/27 at 9:02 pm

        Thank you SO much for your quick reply and guidance on the substitution! I just tried this recipe tonight with about 1 cup of oat flour and it turned out amazing!! I didn’t have any sweet potatoes so I tried a different chocolate frosting and made this into cupcakes and they are a HUGE hit at my house! Can’t wait to make these again!

        ★★★★★

        Reply
        • Madeline says

          Posted on 4/28 at 12:09 pm

          YAY! Thank you for your review, Nancy! It will be super helpful for others to know that they can use oat flour!

          Reply
  9. CC says

    Posted on 4/27 at 8:17 pm

    This cake is delicious! I’ve been searching for a healthier banana/chocolate cake forever & no need to continue the quest. This is it! I kept it in the fridge and ate a piece nearly every day for over a week. It held up well & seemed to taste better every day. I used Califia Farms Go Coconuts Coconut Water & Coconut Milk Blend instead of almond milk & it turned out perfect. Thanks for the new staple recipe 🙂

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/28 at 12:10 pm

      Thank you for sharing!! I love the idea of having a little as a treat every day and I agree it definitely gets better over time.

      Reply
  10. Marianne says

    Posted on 8/6 at 2:37 am

    Hello, its my birthday soon and my family loves cake, I’m paleo and not a huge fan of cake but this banana cake is irresistible. The only problem is that I only have buckwheat flour or chickpea flour. Would either work?

    Reply
    • Madeline says

      Posted on 8/6 at 10:33 am

      Hi! I would try buckwheat but use much less than my recipe calls for! Try just 1 cup

      Reply
      • Marianne says

        Posted on 8/6 at 12:43 pm

        It worked fine, I ended up using 1 cup buckwheat and 1/4 chickpea flour. Tastes amazing and no different to a normal banana cake

        Reply
  11. Sarah Schweiker says

    Posted on 10/2 at 1:33 pm

    This cake is AMAZING! I couldn’t stop eating the icing by the spoonful because it was so good and not too sweet. My husband loved it as well!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/4 at 9:07 am

      AHH I am so glad you both enjoyed!! Thank you!!

      Reply
  12. Eileen A Donovan says

    Posted on 4/18 at 6:40 pm

    Great recipe! Used this as a sweet brunch treat. Followed some of the suggestions in the comments to make it with a reduced amount of oat flour and it worked really well.

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/20 at 9:30 am

      YAY!! glad it worked well with the oat flour!

      Reply
  13. Ann-Marie says

    Posted on 3/10 at 9:03 am

    I LOVE this cake! Do you think I could freeze it? And if yes, I wonder if it would just thaw out in the fridge overnight?

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/11 at 9:55 am

      the cake part definitely but I would not freeze and thaw the icing.

      Reply

Primary Sidebar

Welcome

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

Read More

Popular Posts

Whole30 BLT Chicken Salad

Blueberry Coconut Chia Seed Pudding

Ground Beef Baked Tacos

No Bread Turkey Club

Grab my

Top 5 Tips for Simplifying Meal Time!

Sign me up!

Opens in a new window Opens an external site Opens an external site in a new window

Join me and 145k friends on instagram

"This is my third time making this recipe and it’s a fave for meal prepping! So delicious, quick and easy ☺️" - Jessica

Get Recipe

"This was so simple and delicious!! Worked late and still quickly put together a great meal." - Dana

Get Recipe

"So good! Not only was this incredibly easy to make, the flavor was perfect. I will definitely make this again and again!" - Mandy

Get Recipe
@mad_about_food
Back to Top

Courses

Dinners

Breakfasts

Desserts

Dips & Sauces

Popular

Instant Pot

Air Fryer

Meal Prep

Chicken Recipes

Back to Top
  • About
  • Contact
  • Privacy Policy
© 2023 Mad About Food
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
1424 shares