Maple Walnut Banana Cake with Streusel Topping

We’re back! It’s been a while since we’ve posted anything, mostly due to the fact that we’ve been busy prepping for and taking an amazing vacation to celebrate our first wedding anniversary. We went to Orlando to do the theme parks, then took an incredible Disney cruise to the Bahamas and Castaway Cay (Disney’s private island). I almost didn’t want to come home, because how could you ever want to leave this beautiful place?

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But ultimately we had to come back for our little fluffball. And you know, work and stuff.


Tina wouldn’t like it if we moved to an island without her.

Getting back to reality after a trip is pretty rough, but baking something delicious always helps ease the transition. I first made this maple walnut banana cake back when I was working at Healthy Way to Cook (Fresh Healthy Eats), and it’s been one of my go-to “healthy” baking recipes ever since.

The cake is based on a lighter banana bread doughnut recipe I found on Greatist (written by Kelli Dunn of The Corner Kitchen), which uses nonfat Greek yogurt instead of butter and pure maple syrup instead of refined sugar. Plus, it’s a pretty great way to use up all the overripe bananas we ALWAYS seem to have lying around the house!

The streusel topping is, without a doubt, my favorite part. It kind of cancels out some of the healthier substitutions, but it brings this cake to the next level of fancy/delicious.


Maple Walnut Banana Cake - Razzle Frazzle Blog

Maple Walnut Banana Cake with Streusel Topping

Adapted from The Corner Kitchen
Makes 12 servings



    • 1 cup all-purpose flour
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1 1/2 tbsp. vegetable oil
    • 2 ripe bananas, mashed
    • 1/4 cup pure maple syrup
    • 1/2 cup nonfat plain Greek yogurt
    • 1 egg, lightly beaten
    • 1 tsp. vanilla
    • 1/2 cup walnuts, chopped (optional)


    • 2 tbsp. all-purpose flour
    • 1 tbsp. brown sugar, packed
    • 1 tbsp. unsalted butter or margarine
    • 1/4 tsp. cinnamon


    1. Preheat oven to 350 degrees.

    2. Whisk together flour, baking soda and salt in a large bowl. Set aside.

    3. In a separate bowl, combine oil, bananas, maple syrup, yogurt, egg and vanilla. Whisk until smooth.

    4. Add wet mixture to dry and stir until just combined.

    5. Pour batter into a 9″ x 13″ baking dish that has been lightly coated with cooking spray. Top with walnuts.

    6. Combine streusel ingredients together with a fork until crumbs form. Evenly distribute over the cake.

    7. Bake 18-20 minutes or until cake is golden brown and springs back when touched. Cool in pan for a few minutes before cutting and serving.

    Featured on Healthy Way to Cook


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