Sugar-free banana cake

Simple sugar-free banana cake for toddlers and babies

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4.5 from 18 reviews

Looking for a healthy birthday cake? This sugar-free banana cake is naturally fruit-sweetened. With the date frosting, it tastes like a banoffee pie. However, it can also be flavored with chocolate, vanilla, or strawberry. See the section above for more information.


Units Scale

Banana Sweetened Cake

  • 4 very ripe bananas (approx. 1 1/3 cups mashed)
  • 1/3 cup butter, melted
  • 3 eggs
  • 1/2 cup of buttermilk (milk kefir or yogurt)
  • 1 tsp vanilla
  • 1 3/4 cup of flour (I use my gluten-free blend)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Date Sweetened Caramel Frosting

  • 8 large Medjool dates, pits removed
  • 1/2 cup water
  • 1 cup whipping cream


Banana Cake

  1. Preheat the oven to 350 F (180 C).
  2. Mash the bananas in a large mixing bowl until relatively smooth.
  3. Mix in the melted butter, then the eggs, buttermilk, and vanilla.
  4. Add in the flour, baking powder, baking soda, and salt.
  5. Stir until everything is evenly mixed. 
  6. Pour into two 6-inch round cake pans.
  7. If you are making a gluten-free cake, the texture will improve if the batter is allowed to rest for 30 minutes before baking. Otherwise, bake right away.
  8. Bake for 25-35 min (until a toothpick comes out clean).
  9. Allow the cake to cool before frosting.

Date Frosting

  1. Place the dates and the water in a blender. Be sure to remove the pits!
  2. Pulse until the dates have turned into a smooth paste. 
  3. Once the dates are fully pureed, add the whipping cream and continue to blend until you have a nice thick, whipped frosting.
  4. The frosting needs to be kept cool. I recommend either frosting the cake right before serving or storing the frosted cake in the fridge.


  • Instead of making a 6-inch layer cake, this batter will also make an 8-inch square or 18 cupcakes.
  • Why not make a super healthy cake by serving it with a probiotic frosting?! To make the frosting probiotic use cultured whipping cream.