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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 136.3
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 123.5 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.8 g

View full nutritional breakdown of Banana Honey Cake calories by ingredient
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Banana Honey Cake


Banana Honey Cake

Introduction

There's nothing like spending an afternoon catching up with an old friend over coffee and a sweet treat. Coffeehouse treats are usually oversized and overpriced. Did you know that one slice of cinnamon-walnut coffee cake has about as much fat as a Whopper Jr. from Burger King? To save money and avoid empty calories, I prefer to meet up at home, with a home-baked goodie.

This Banana Honey Cake is just as gooey and decadent as coffee cake, but with far less fat. You won't believe there's no butter in this.

The cake stays moist thanks to bananas and the tea and orange juice. Here's a great tip: Using other low-calorie liquids instead of water is a great way to add flavor to a recipe.

I used a mixture of all-purpose white flour and whole-wheat flour in this recipe to keep the cake lighter. To add more fiber, you could use 1 3/4 cups of whole wheat pastry flour if you have that in your kitchen.

Chef Meg's Secrets: Swap Flaxseeds for Eggs
You might notice that this recipe contains no eggs. That's because it contains flaxseed instead. The same soluble fiber that makes flaxseed useful for helping to lower blood cholesterol levels also makes it a binding agent in baked goods. If you're watching your cholesterol, consider swapping eggs for "flax eggs" in your baked goods. Flaxseed works best in denser baked goods that have flavors that won't be overpowered by their nuttiness. Use them in pancakes, waffles, fruit-based muffins, and quick breads; avoid using them in cakes or any baked good that you want to be light and fluffy. Simple mix one tablespoon of ground flaxseed with three tablespoons of water for each egg you want to replace, then stir and let sit until a gelatinous substance forms. Add it as you would eggs.
There's nothing like spending an afternoon catching up with an old friend over coffee and a sweet treat. Coffeehouse treats are usually oversized and overpriced. Did you know that one slice of cinnamon-walnut coffee cake has about as much fat as a Whopper Jr. from Burger King? To save money and avoid empty calories, I prefer to meet up at home, with a home-baked goodie.

This Banana Honey Cake is just as gooey and decadent as coffee cake, but with far less fat. You won't believe there's no butter in this.

The cake stays moist thanks to bananas and the tea and orange juice. Here's a great tip: Using other low-calorie liquids instead of water is a great way to add flavor to a recipe.

I used a mixture of all-purpose white flour and whole-wheat flour in this recipe to keep the cake lighter. To add more fiber, you could use 1 3/4 cups of whole wheat pastry flour if you have that in your kitchen.

Chef Meg's Secrets: Swap Flaxseeds for Eggs
You might notice that this recipe contains no eggs. That's because it contains flaxseed instead. The same soluble fiber that makes flaxseed useful for helping to lower blood cholesterol levels also makes it a binding agent in baked goods. If you're watching your cholesterol, consider swapping eggs for "flax eggs" in your baked goods. Flaxseed works best in denser baked goods that have flavors that won't be overpowered by their nuttiness. Use them in pancakes, waffles, fruit-based muffins, and quick breads; avoid using them in cakes or any baked good that you want to be light and fluffy. Simple mix one tablespoon of ground flaxseed with three tablespoons of water for each egg you want to replace, then stir and let sit until a gelatinous substance forms. Add it as you would eggs.

Number of Servings: 16

Ingredients

    1 TBSP flax seed meal
    3 TBSP water

    1 cup all purpose flour
    3/4 cup whole wheat flour
    1 1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 tsp cinnamon
    1/4 tsp cardamon
    1/8 tsp nutmeg

    1/4 cup canola oil
    1/2 cup honey
    1 banana, ripe and mashed
    1/4 cup light brown sugar
    1/2 tsp vanilla extract

    1/2 cup earl grey tea, brewed strong
    1/4 cup orange juice


Directions

16 servings. 2" x 2" squares

Oven to 350F. 8x8 square pan

In a small bowl, mix together flax seed meal and 3 TBSP water, and stir until a gelatinous paste forms. Set aside.

Combine banana, canola oil, honey, brown sugar and vanilla extract, beat until well combined, and slightly lighter in color. In a separate bowl, sift together flour, leavening, and spices. Add flour mixture to banana mixture. Beat for one minute. Slowly pour in tea, and orange juice, and mix cake for 2 minutes. Pour batter into greased pan. Bake for 30 minutes until cake springs back in the center when pressed.

Best served warm, dusted with powdered sugar. 1 TBSP powdered sugar is plenty for whole cake.




Number of Servings: 16

Recipe submitted by SparkPeople user MGKETOVER.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • My husband made this tonight and it was so good - super moist. Yum. - 11/9/12

    Was this review helpful?   yes  No
  • *directions do not indicate when to add flaxseed paste
    This is incredible! The cake is so moist, sweet & rich that you'd never guess it's lowfat. Satisfying portion sizes. Will make this again & again! - 7/11/10

    Was this review helpful?   yes  No