Healthy Banana-Walnut Bundt Cake

Banana Walnut Bundt Cake

Yes. I just used the word “healthy” to describe cake, and if you don’t believe me, read on.

This cake is whole wheat– it’s made with whole-wheat pastry flour and wheat germ, both of which are great for you. Even better, there is no added fat in here. The moisture comes from those amazing bananas which are one of the healthiest fruits you can possibly eat, and from some almond milk.

The bananas also contribute a lot of the sweetness, and I used some maple syrup because I love it and because it adds even more flavor to an already delicious cake.

If you have a huge sweet tooth, and you’ve tried my other banana cakes before, like my Banana Nut Bread and my Banana Cornbread and my Banana Cake, be warned that this cake is not as sweet as those are. But it is definitely healthier, and perfect for anyone looking for some sinful indulgence without feeling guilty as sin afterward.

Gotta run now, but here’s the recipe. Enjoy!

Banana Walnut Bundt Cake
Healthy Banana-Walnut Bundt Cake
Prep time
Cook time
Total time
A healthy Banana-Walnut Bundt Cake with no added fats
Recipe type: Cake
  • 3 cups whole wheat pastry flour
  • 1 cup wheat germ
  • 6 very ripe bananas, mashed
  • 2 tsp baking soda
  • ¼ tsp salt
  • ¾ cup sugar
  • ½ cup maple syrup
  • ¾ cup almond milk
  • 1 tbsp vanilla extract
  • 1 cup walnuts, toasted lightly, then chopped
  1. Mix the flour, wheat germ, baking soda and salt in a bowl.
  2. In another, larger bowl, whisk together the sugar, maple syrup, almond milk, mashed bananas and vanilla extract until well-mixed.
  3. Add the flour in three batches, stirring in the flour thoroughly after each addition.
  4. Pour into a bundt pan sprayed with oil (I just bought a
  5. silicone bundt pan
  6. which requires little to no oil, and the cake pops out beautifully without sticking). This is a thick batter, so smooth down the top before putting into the oven.
  7. Bake in a preheated 350-degree oven for 45 minutes or until a toothpick inserted near the cake's center comes out clean.
  8. Cool thoroughly, unmold, dust with some confectioner's sugar if you like, then slice. Serve with some vegan whipped cream for some extra oomph, or just plain-- it's delicious either way.

Healthy Banana Walnut Bundt Cake

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  1. says

    the cake looks very moist and droolworthy Vaishali! I dont like super sweet tooth achy cakes too.. this one sounds just about the right amount of sweet!

    hows pubm doing.. or did i miss a recent update about her.

  2. says

    Hi Richa, thanks for asking about Pubm– I haven’t posted an update recently. She’s doing really great. She’s been through two chemo sessions now, and has gotten better after each one. She still limps, and the vet says she might never regain control of that leg because the tumor has likely killed the nerves, but she is active as ever and gets around the house very easily. And she doesn’t have any pain, which is great. We are so happy to have our girl back :)

    Priya, thanks! :)

  3. says

    Cake looks healthy and awesome. I usually use Whole foods brand ww pastry flour and it quite smooth, but the last time I bought Hudson mills brand it had a lot pf bran in it. I think it is good, but I’m not sure how it will behave in cakes or soft pastries. What do you think and what brand do you use?

  4. says

    HariniJaya, NowServing, Thanks.

    Pavani, I more often than not use the Whole Foods brand, as I did for this cake. I love it, with my only peeve being that I can only find it in 2-pound bags (not 5) at my neighborhood WF. I sometimes buy the Arrowhead Mills one too. I don’t think I’ve ever used the Hudson Mills flour.

    Champa, Thanks.

  5. Anonymous says

    This looks soooo good! I’m currently observing Passover dietary restrictions, but come mid-next week I will be baking that delicious baby!

    Thanks again for your unique blog-such great energy!


  6. Trish says

    I just made this today and have just now had a slice … WOW! I was a vegetarian for 30 years and then decided to go vegan. This is truly the BEST banana cake/loaf I’ve tasted … and I’ve made some pretty darn great banana cake/loaves in my years of baking. I would welcome anyone to challenge a better tasting, nutritious, healthier banana cake. I didn’t have any wheatgerm on hand so I used flaxseed meal instead. Thank you for this recipe! It’s definitely a keeper forever!

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