Description
A moist, protein-packed Flourless Banana Greek Yogurt Cake made with almond flour, ripe bananas, and creamy Greek yogurt. Naturally gluten-free and perfect for breakfast or dessert.
Ingredients
3 large eggs
1/3 cup honey or maple syrup
1 cup plain Greek yogurt
2 ripe bananas, mashed
1 teaspoon vanilla extract
1/4 teaspoon salt
1½ cups almond flour
1½ teaspoons baking powder
Instructions
1. Preheat oven to 350°F (175°C) and prepare an 8-inch cake pan.
2. Whisk eggs, honey, Greek yogurt, mashed bananas, and vanilla.
3. Mix in almond flour, baking powder, and salt.
4. Fold in optional walnuts or chocolate chips if desired.
5. Pour batter into the prepared pan.
6. Bake for 35–40 minutes until golden and cooked through.
7. Cool before slicing and serving.
Notes
Use extra-ripe bananas for the sweetest flavor.
Store refrigerated for up to 5 days.
Freeze slices for up to 3 months.
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 185
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg