Sheet Pan Healthy Banana Cake

I had my fourth baby last year and have been gradually trying to get back into shape.  My biggest problem is how much I love baked goods!  Seriously, give me all the cakes, brownies and cookies and I will be a happy girl!  I had a few overripe bananas lying around and thought I would try to whip up a snack that was delicious and that wasn’t too unhealthy!  This Sheet Pan Healthy Banana Cake was so easy to whip up and has no added sugar (except for the mini chocolate chips, but those can be omitted!).

Can you ever go wrong with a sheet pan recipe?!  I love that this recipe is perfect for feeding a crowd!

I was a little nervous about making a cake without any butter, added sugar or oil but this turned out perfectly!  The cake was perfectly fluffy and soft.  One of my favorite parts of banana bread and cake is that nice crust it gets (Is that a thing? Am I the only one who feels this way?), and with this cake being in a sheet pan you get that all over the whole top!  If you were really trying to save some calories, you could easily leave out the chocolate chips and it would still be delicious!  I cut our entire sheet pan into 15 big slices and each slice had about 240 calories, which is way less than a piece of traditional cake!

If you’re feeling a little snacky (I think I just made that word up) or just need to curb some sweet tooth cravings, this cake will do the trick!

Serves: 15

Sheet Pan Healthy Banana Cake

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

  • 5 ripe bananas
  • 3/4 cup honey
  • 1/2 cup applesauce
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups flour
  • 1 cup mini semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl mash bananas.
  3. Add honey, applesauce, eggs and vanilla and mix until well combined.
  4. Add baking soda, salt, cinnamon, nutmeg and flour and stir until well combined.
  5. Fold in 1/2 cup of chocolate chips.
  6. Spray a 13 x 18 inch baking sheet with nonstick cooking spray and spread batter evenly inside.
  7. Sprinkle remaining 1/2 cup chocolate chips on top of cake.
  8. Bake for 20-25 minutes, or until the top is golden brown and the middle of the cake is set up.
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