Healthy Coconut-Banana Cake (Sugar-Free and Gluten-Free)
I like this healthy coconut-banana cake very much, especially because it is completely sugar-free and gluten-free, it's not demanding for ingredients and so easy to prepare. One wouldn't even believe that such a tasty and healthy cake can be prepared out of just a few ingredients.
Only bananas, eggs, coconut and yogurt in right ratio will make it possible for you to prepare this treat. Thanks to bananas and coconut, the cake is subtly sweet and has a fine, tender structure. If you are preparing it for people who like sweeter desserts, you can add 1-2 tablespoons of honey into it, but if you are comfortable with fit cakes, I don't think it will be necessary in your case.
It serves not only as a healthy dessert, but as a healthy breakfast or snack as well. You can also use this cake as a gluten-free base for fruit or other cakes. This flourless cake is juicy, firm, rich in potassium and magnesium, and fills you up very well! 1 piece only contains 140 kcal and 6 g of protein. Healthy coconut-banana cake can be served separately, or spread with nut butter or high-quality jam.
Why do I use coconut in healthy recipes?
Apart from iron and magnesium (which is rarely found in food), coconut also contains other minerals that are important for muscles and bones (e.g. calcium and phosphor). Eating coconut helps with bone decalcification, osteoporosis, and musculoskeletal pain caused by overstraining or increased muscle strain (especially back pain). Coconut also promotes a healthy immune system and digestion, lowers bad cholesterol, and normalizes blood sugar levels. If you’re eating coconut on a regular basis, you will improve your overall health and protect yourself from a number of civilization diseases.
- 3 large bananas
- 4 eggs
- 5 Tbsp shredded coconut
- 120g (4.2oz) plain yogurt
- almonds, shredded coconut (to sprinkle) (I recommend these)
- In a blender, blend bananas, eggs, shredded coconut, and yogurt until you have smooth dough without any lumps.
- Pour batter into a cake pan lined with parchment paper (with a diameter of approximately 23cm).
- You can sprinkle cake with finely chopped almonds and coconut.
- Bake at 220 degrees Celsius (425 °F) for 30 minutes until golden.
|Preparation time||35 minutes|
|Nutritional information/ 1 slice|