Low Fat Banana Peach Snack Cake
Indulge in the wholesome goodness of this Low Fat Banana Peach Snack Cake—an irresistibly moist and tender treat that’s as healthy as it is satisfying. Packed with naturally sweet ripe bananas and juicy peaches, this snack cake gets its luscious texture from unsweetened applesauce and creamy Greek yogurt, making it a lighter option without sacrificing flavor. A touch of cinnamon adds a warm spice while light brown sugar gives a hint of caramelized sweetness. Easy to make in just 45 minutes from start to finish, this cake is baked to perfection in an 8x8-inch pan and yields nine delightful slices that are perfect for snacking or dessert. Ideal for health-conscious bakers, this recipe uses minimal fat and no butter, while staying moist and delicious. Serve it as a guilt-free afternoon pick-me-up or a family-friendly treat, and enjoy the balance of nutrition and flavor in every bite!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 2 medium peaches
- 0.5 cup unsweetened applesauce
- 0.5 cup plain Greek yogurt
- 0.25 cup light brown sugar
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper.
In a medium bowl, mash the bananas until smooth. Peel and dice the peaches into small pieces and stir them into the mashed bananas.
Add the unsweetened applesauce, Greek yogurt, light brown sugar, and vanilla extract to the banana and peach mixture. Stir until well combined.
In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the wet ingredients to the dry ingredients. Use a spatula to fold the mixture gently until just combined. Avoid overmixing to keep the cake tender.
Pour the batter evenly into the prepared baking pan, spreading it out with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into 9 squares and serve as a light snack or dessert. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 301.0 g | 109% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 126.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2082 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
