Mini banana and raspberry loaf cakes

Ever wondered how to create delicious Mini Banana and Raspberry Loaf Cakes that hit the sweet spot while keeping the calorie count low? Look no further! This recipe is a treasure trove of fruity flavors and wholesome ingredients. Ideal for the health-conscious sweet tooth, these little cakes pack a punch of nutrition and taste, all rolled into one delightful treat!

Mini banana and raspberry loaf cakes Ingredients

For the Cakes:

– 4 ripe bananas (4)
– 1 cup of fresh raspberries (125g)
– 2 cups of whole wheat flour (250g)
– 1/2 cup of honey (170g)
– 1/2 cup of unsweetened almond milk (120ml)
– 1/2 cup of coconut oil, melted (120ml)
– 2 eggs
– 1 teaspoon of baking powder (5g)
– 1/2 teaspoon of baking soda (2.5g)
– 1/2 teaspoon of salt (2.5g)

For the Frosting:

– 1/2 cup of Greek yogurt (120g)
– 2 tablespoons of honey (42g)

Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Serves: 8 people

Nutritional Facts

Each serving contains:
– Calories: 285
– Carbohydrates: 41g
– Protein: 7g
– Fat: 11g
– Saturated Fat: 7g
– Cholesterol: 47mg
– Sodium: 297mg
– Potassium: 363mg
– Fiber: 5g
– Sugar: 16g
– Vitamin A: 90IU
– Vitamin C: 8mg
– Calcium: 60mg
– Iron: 2mg

Mini banana and raspberry loaf cakes Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) and grease a mini loaf pan.
2. In a large bowl, mash the ripe bananas. Add in the melted coconut oil, honey, almond milk, and eggs. Mix until well combined.
3. In a separate bowl, combine the whole wheat flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet, stirring until just combined.
5. Gently fold in the fresh raspberries.
6. Spoon the batter into the prepared mini loaf pan, filling each section 3/4 full.
7. Bake for 25 minutes or until a toothpick inserted into the center of a loaf comes out clean.
8. Let the mini loaves cool completely in the pan on a wire rack.
9. While the cakes are cooling, prepare the frosting by mixing together the Greek yogurt and honey.
10. Once the cakes have cooled, spread the frosting on top of each loaf.


1. Use ripe bananas for the best flavor and texture.
2. Don’t over-mix the batter as it can make the cakes tough.
3. Let the cakes cool completely before frosting to prevent the frosting from melting.

Serving Suggestions

Serve your Mini Banana and Raspberry Loaf Cakes as a healthy dessert or a snack with a hot cup of herbal tea. They also make a great on-the-go breakfast option for busy mornings. These cakes are best enjoyed within a couple of days but can also be frozen for up to a month. Just remember to thaw them at room temperature before serving.


There you have it – a simple, nutritious, and delicious recipe for Mini Banana and Raspberry Loaf Cakes! Whether you’re on a health kick or just love the taste of fresh fruit, these mini loaves are sure to satisfy. Give them a try, and you might just find your new favorite treat!

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