Ultra Moist Banana Bread/Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3/4 cups bananas, mashed, ripe1 teaspoons lemon juice1 cups whole wheat flour1/2 cup cake and pastry flour3/4 teaspoons baking soda1/8 teaspoon salt2 tbsp unsalted butter, softened4 tbsp unsweetened apple sauce1 cup Stevia in the Raw1 large egg1 egg white1 teaspoons pure vanilla3/4 cup almond milk + 1 tbsp lemon juice1/2 cup mini chocolate chips (optional - peanut butter chips or walnuts might be good too!)
. Preheat oven to 275°. Thoroughly grease and flour a non-stick loaf pan or use PAM spray for baking.
2. In a small bowl, mix mashed bananas with 1tsp lemon juice; set aside, in another small bowl, mix almond milk with remaining lemon juice and set aside.
3. In a medium bowl, mix flour, baking soda and salt; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time until fully incorporated. Stir in the vanilla.
5. Add in the flour mixture alternately with the soured almond milk, mixing until combined. Stir in banana mixture.
6. Pour batter into prepared pan and bake in preheated oven for about 1 hour and 30 minutes or until a toothpick inserted in center comes out clean.
7. Remove from oven and place directly into the freezer (still in pan) for 45-60 minutes. This will make the cake very moist. Remove cake from freezer to a cooling rack for at least 3 hours.
Serving Size: Makes 16 chunks
Number of Servings: 16
Recipe submitted by SparkPeople user ELLIE_MAY8.
2. In a small bowl, mix mashed bananas with 1tsp lemon juice; set aside, in another small bowl, mix almond milk with remaining lemon juice and set aside.
3. In a medium bowl, mix flour, baking soda and salt; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time until fully incorporated. Stir in the vanilla.
5. Add in the flour mixture alternately with the soured almond milk, mixing until combined. Stir in banana mixture.
6. Pour batter into prepared pan and bake in preheated oven for about 1 hour and 30 minutes or until a toothpick inserted in center comes out clean.
7. Remove from oven and place directly into the freezer (still in pan) for 45-60 minutes. This will make the cake very moist. Remove cake from freezer to a cooling rack for at least 3 hours.
Serving Size: Makes 16 chunks
Number of Servings: 16
Recipe submitted by SparkPeople user ELLIE_MAY8.
Nutritional Info Amount Per Serving
- Calories: 124.5
- Total Fat: 5.4 g
- Cholesterol: 15.4 mg
- Sodium: 96.1 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.2 g
- Protein: 2.2 g
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