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I bet you didn’t think something that was refined sugar free, gluten-free, and dairy-free could taste this good! This Banana Date Snack Cake is about to wow you with its texture, moisture, flavour and appearance! I’ve made this recipe a dozen times, and I’m still in awe of how moist and delicious it is. I absolutely love the fact that it’s all made in one bowl and takes little to no elbow grease!
If you are in the know, you probably know that dates and pistachios are having a moment in the spotlight right now. I like to think bananas are always in the mix as they are kinda the glue that holds all baking together. That might be a bit of a stretch, but hear me out. I have been playing with making my recipes without refined sugar as of late, and without bananas, I would be out of luck. Banana bread blew up the internet during the early days of COVID (can you believe that was 5 years ago!?!). Apparently, everyone had too many bananas.. Well, the riper the banana, the sweeter it is, making them the perfect choice for a refined sugar free dessert. I added my fave protein powder because WHY NOT..I also made this gluten-free by using homemade oat flour and almond flour (not homemade, I use Bob’s Redmill). The texture on this cake is straight up next level, and I promise you won’t miss the sugar. This cake is a must try!!
A snack cake is exactly what it sounds like—a moist, tender cake that’s perfect for snacking any time of day. Unlike layered or frosted cakes, snack cakes are simple, often baked in a single pan, and meant to be enjoyed with coffee, tea, or as a quick pick-me-up. This banana and date cake falls squarely into that category: not overly sweet, made with wholesome ingredients, and easy to slice and share.
This banana and date cake recipe uses pantry staples to create something truly satisfying.
Preheat your oven to 350°F and line an 8×8 baking pan with parchment. Soak the dates in hot water for 15 minutes, then drain and pit them.
In a blender, combine the soaked dates, ripe bananas, eggs, milk, vanilla, and olive oil. Blend until smooth. In a separate bowl, whisk together the almond flour, oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.
Pour the wet mixture into the dry and stir until no dry patches remain. Spread the batter into the pan, tap to release air bubbles, and top with chopped pistachios. Bake for 42–45 minutes until a toothpick comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
This healthy banana and date cake is super adaptable:
Once fully cooled, store your snack cake at room temperature in an airtight container for up to 2 days. To keep it longer, refrigerate for up to 5 days or freeze individual slices for up to a month. Thaw overnight or pop into a toaster oven before serving.
This isn’t just any banana snack cake—it’s one you’ll come back to again and again. It’s made from just a handful of easy to find whole food ingredients, all of which are totally refined sugar free. This recipe is also naturally gluten free, which means ya don’t have to worry about substitutions and ratio adjustments. It’s so easy to make and is a perfect meal prep for breakfast, snacking or sharing with friends! Whether you’re looking for a healthy snack cake to enjoy with tea or a nutritious treat to pack for a hike, this one delivers.
Can I use frozen bananas? Yes, just thaw them completely and drain any excess liquid before using.
Can I make this cake vegan? Swap the eggs for flax eggs (2 tbsp flaxseed + 5 tbsp water) and make sure your protein powder is plant-based.
Can I use different flours? You can try subbing the oat flour for spelt or whole wheat, though the texture may vary.
Why is my snack cake dry? Make sure not to overbake. Every oven runs differently, so check early.
If you loved this recipe, don’t forget to leave a comment and rating below! Try these recipes next:
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38 Responses
Hello! I would love to try your recipe! But I have a question: can I skip the protein powder? Thank you 🙏🏻❤️
Hi Ana, you can definitely skip the protein powder if you’d like. You may just want to add more flour slightly to take its place!
Loved this healthy version of banana bread with dates! I used pecans because that’s what I had on hand. The batter made 19 muffins, baked at 350°F for 30 minutes. They are moist, and the combination of bananas and dates works perfectly. I treated my crew team after practice – huge hit!
Hey Kathy! I am so happy that you shared this recipe with the team; how exciting! Thanks for sharing your baking experience as well 🙂 I appreciate the rating and review!
This is delicious!!! it’s not super sweet, which I like. I did substitute 1/2 cup of the almond flour for some whole wheat flour and it turned out delicious! I also baked it in a 9 x 13 to cut the baking time down to 25 minutes.
I am literally obsessed with this cake. Thanks for the 5 stars!
Baking it now, I used defrosted bananas, squeezed out the liquid well. I’m finding at 45 mins it is still really uncooked in centre. I
am giving it an eves 20 mins .
🤞 it Cooke’s to be firmer.
I followed recipe to point.
Hey Angelean, I hope you enjoyed this recipe! Sorry that you had a little longer cooking time, I hope the results were absolutely worth it! Thanks for sharing your experience
What’s a good sub for the olive oil please. I find the flavour too dominant when used in baking.
Hello Helen, you could try any other cooking oil that you like instead of olive oil. I’ve only tested this recipe with olive oil, however I’m sure any vegetable oil, seed oil or coconut oil will work just fine.
I made this a couple of times now as we are trying to switch to low sugar and healthy whole food alternatives. Me and my hubby loved it and it is a go to staple for a breakfast or snack shertcake
So happy that you and your hubby are enjoying this recipe! I definitely feel you on the low sugar vibe and I hope that you try many more of my recipes 🙂 Thanks so much for taking the time to rate and review!
Thank you for this delicious and amazing recipe, I just made it for the second time and my kids loved it too. 😍♥️
Hey Marshail, thank you for taking the time to review and share your experience, I am so happy that the family enjoyed this cake!
Hi my husband is allergic to bananas. I am thinking pumpkin puree would be a good swap. What’s your thoughts on this?
Hi Jennifer, might I suggest this this Pumpkin Crumble Cake instead? This is a banana recipe, I wouldn’t really suggest swapping the main ingredient from the cake.
Thanks for this wonderful healthy recipe
Thanks for trying this cake recipe!
This is soooooo delicious and will be a permanent in my recipes. Not too sweet. I added some dark chocolate bits to mine. Thank you.
I am so happy you enjoyed this recipe!! I love that it’s not to sweet, I think chocolate chips are a great addition! Thanks for taking the time to rate and review this recipe
so healthy !!!
Thank you! It’s truly delicious as well 🙂
Hi there. Is it possible to use butter instead of olive oil? I am not a fan of oils in baking… looking forward to trying this recipe!
Hey Gill, I have not given this a try but I am sure it would turn out perfectly!
Recipes please
the recipe is at the bottom of the page, I hope you enjoy!
hi Teriann
a question about the dates. Please can you tell me the approximate weight of dates for this recipe. I have medjoul dates which are quite big. Thanks so much.
Hey Shelly, I don’t know the specific weight of the dates but I also use medjool dates so I think you should be good!
Absolutely delicious! I’ve made it twice now and I don’t feel naughty snacking on it!
Hey Julie, Love that you’ve made this recipe more than once!! Thanks so much for taking the time to rate and review 🙂
Cake looks Delicious
Looks perfect for a healthy treat.
My new fave! I have halved it successfully and it still works in an 8×8. Good with walnuts as well.
Hey Alissa, Thanks for sharing your modification to this recipe! I hope its helpful for someone wondering about using 8×8! So happy you tried this recipe 🙂
please send recipe
Hi Irene! Jump to recipe at the top of the page.
can’t wait to ty this!
I can’t wait for you either 🙂