Delicious and Healthy: No-Sugar Banana Lemon Cake Recipe

Are you craving a cake that’s both healthy and delicious? Say hello to the No-Sugar Banana Lemon Cake—the perfect treat for those looking to satisfy their sweet tooth without the added sugar! Packed with the goodness of ripe bananas and a zesty lemon twist, this cake is moist, flavorful, and guilt-free. Whether you’re following a sugar-free diet or just looking for a healthier dessert option, this recipe is for you.

Why Choose No-Sugar Banana Lemon Cake?

• Sugar-Free and Guilt-Free: Using ripe bananas as a natural sweetener means you can enjoy the sweetness without added refined sugar.
• Packed with Nutrients: Bananas are rich in potassium and fiber, while lemons provide a burst of Vitamin C, making this cake a healthy choice.
• Perfect for All Occasions: Whether it’s for a snack, breakfast, or a special celebration, this cake is versatile and suits all occasions.

Ingredients You’ll Need:

• 2 ripe bananas (mashed) – the star of the show!
• 1 cup whole wheat flour (or almond flour for a gluten-free version)
• 1/4 cup coconut oil (melted, or use butter for a richer flavor)
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk (or any milk of your choice)
• Juice and zest of 1 lemon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional: 1/2 tsp cinnamon or nutmeg for extra flavor

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. Mash Bananas: In a bowl, mash 2 ripe bananas until smooth.
3. Mix Wet Ingredients: Add 2 eggs, ¼ cup melted coconut oil, ¼ cup applesauce, ¼ cup almond milk, 1 tsp vanilla extract, lemon juice, and zest. Stir well.
4. Combine Dry Ingredients: In another bowl, whisk 1 cup whole wheat flour, 1 tsp baking powder, ½ tsp baking soda, a pinch of salt, and optional cinnamon or nutmeg.
5. Blend Wet & Dry: Gradually add the dry mix to the wet ingredients, stirring gently.
6. Bake: Pour into the pan and bake for 25-30 minutes or until a toothpick comes out clean.
7. Cool & Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy!

Tips for the Perfect Cake:

• Bananas Matter: Use very ripe, brown bananas for natural sweetness.
• Add a Topping: Top with Greek yogurt or honey for extra flavor.
• Storage: Keep in an airtight container for up to 3 days at room temperature or refrigerate for 1 week.