Whole Wheat Banana Cake

Name: Whole Wheat Banana Cake
Prep time: 55 min
Total time: 55 min
Yield: 16 servings
Cuisine: Française
Ingredients: 3 cups whole wheat flour; 2 cups brown sugar or organic cane sugar; 2 eggs; 3/4 cup milk; 2 small-to-medium ripe bananas, well mashed; 1 pinch of salt; 2 tbsp coconut oil; 1 tbsp baking powder; Rolled oats or sugar-free granola, for sprinkling

By Marie Lefebvre · Updated October 14, 2026

This whole wheat banana cake is the ultimate cozy treat: moist, naturally sweet from ripe bananas, and made without a single spoon of butter. Coconut oil brings a tender crumb and a subtle warmth that makes it special. Perfect for a quick breakfast or an after-school snack, it comes together with simple pantry staples.

Prep⏱️ 55 min

Servings👥 16 servings

Difficulty📊 Easy

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🛒 Ingredients

16 servings

3 cups whole wheat flour
2 cups brown sugar or organic cane sugar
2 eggs
3/4 cup milk
2 small-to-medium ripe bananas, well mashed
1 pinch of salt
2 tbsp coconut oil
1 tbsp baking powder
Rolled oats or sugar-free granola, for sprinkling

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Directions

1
In a large bowl, mix the sugar, coconut oil, mashed bananas and eggs until you get a smooth batter.
2
Add the flour gradually, stirring constantly, and pour in the milk in a thin stream until fully combined.
3
Stir in the pinch of salt and, last of all, the baking powder.
4
Fold the batter gently from the bottom up so the cake bakes up light and fluffy.
5
Sprinkle with a little rolled oats or granola and bake for about 40 minutes at 180 °C (350 °F).