Banana Cake Recipes

Light and Fluffy

This is a great mini-cake for 3-4 people to share, and is uniquely Canadian in the sense that it uses Coffee Crisp chocolate bars, a Canadian staple! Great with some mocha ice cream on the side!

This is a wake up in the middle of the night thinking about it good cake... or sneak a piece in the laundry room (when you should be ironing haha) cake... rich and golden buttery yellow, fragrant with ripe bananas, and topped with a sweet, yet tangy, thick glaze draped over it, this is some seriously delicious cake! Don’t be put off by the low baking temperature or the freezer step, both things keep this cake as wonderful as it is! After glazing, keep this sucker in the fridge, if you can wait that long!

This is for using leftover bread & cereal (I used sugar puffs which are sweetened, you can use anything really).If you use an unsweetened cereal, you may like to add sugar, or spenda, but the candied peel and bananas are sweet too!

This was my invention for my friend Magdelena's 15 year work anniversary party. It was a total secret, but it combined two of her favourite flavours - chocolate and banana - and added the benefit of a creamy peanut butter filling and a fudgy mocha frosting! The recipe makes a lot of cake - 2 10" springforms! - so plan accordingly.

Not low calorie, but made with healthy canola oil. Eat in thin slices. It keeps well.

This was originally posted on recipezaar.com by Kittencal. It is a low fat banana cake. It is very tasty.

This recipe is a family favorite. It is great for using over ripe bananas. Note: When your bananas are over ripe, you can put them in the freezer until you are ready to use them."

Gluten-free & sugar-free

Try adding nuts or dark chocolate chips or frost with Nutella!! YUM!

9 servings, 6 grams protein each - DELICIOUS!

got over-ripe bananas?!?!

Dense, yummy cake filled with spiced dried fruit.

Adapted from http://www.howsweeteats.com/

This cake is a healthier twist on a Paula Deen recipe I found. Trust me, you won't miss the fat or calories...it's totally yummy!

This recipe is modified from a recipe I found here: http://www.mybakingaddiction.com/banana-bu
ndt-cake-with-chocolate-ganache-recipe/ I opted to make it a little healthier by replacing most of the butter, eggs, sugar and flour with lower calorie and fat alternatives. I used mostly w/w flour instead of white and I also halved the recipe and made it in a loaf pan - because a bundt cake is HUGE and not what I needed. Obviously it will double easily and can be garnished as suggested in the original with chocolate ganache.

I found this neat recipe at Spark Recipes that I wanted to tweak for our families dietary needs last week:

recipes.sparkpeople.com/recip
e-detai
l.asp?recipe=56235

S
ince I don't bake often, I like to double recipes and freeze half for another time. I needed to add to the recipe calculator so that I can have an accurate recipe for my food tracker.

Comparing the recipes, Notice that I also added vanilla extract and cinnamon and reduced the amount of chocolate chips by half along with trading the sugar for a smaller amount of xylitol. My family has gotten used to not having things so sweet, the bag of brown xylitol states to use equal amounts of it as you would brown sugar. I used less according to my taste.

My baking time is also less because I use a convection oven, you'll have to watch and test with a toothpick the last 10 minutes or so of cooking time to be on the safe side based on the type of oven you use.

This cake is very moist and delicious. I think some rum or espresso mixed in might really kick this one up a notch.

I wanted to use off NAVAVITA sprouted Navadhanya Health Mix, and I wanted to see if I add banana only (without ragi flour) whether the cake would rise or not; This recipe showed the way.

Super low sodium, but a little high on calories... but worth it ;-)

It's a healthy, humane (though not technically vegan) and still yummy chocolate cake - so you can eat it every day. Uses bananas and apple sauce instead of butter and tastes great.

no grain, no sugar

Slightly adapted from Betty Crocker. This recipe was vegan without any changes!

Satisfying snack