Ultra Moist Banana Bread/Cake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Ultra Moist Banana Bread/Cake calories by ingredient
Introduction
This recipe is modified from a recipe I found here: http://www.mybakingaddiction.com/banana-bundt-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. 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.
Number of Servings: 16
Ingredients
-
3/4 cups bananas, mashed, ripe
1 teaspoons lemon juice
1 cups whole wheat flour
1/2 cup cake and pastry flour
3/4 teaspoons baking soda
1/8 teaspoon salt
2 tbsp unsalted butter, softened
4 tbsp unsweetened apple sauce
1 cup Stevia in the Raw
1 large egg
1 egg white
1 teaspoons pure vanilla
3/4 cup almond milk + 1 tbsp lemon juice
1/2 cup mini chocolate chips (optional - peanut butter chips or walnuts might be good too!)
Tips
This recipe can easily be doubled and baked in a 12-cup bundt or 9x13 rectangle pan. The bundt pan may take a 10-12 minutes longer in the oven, and the large rectangle may take as little as 1 hour to bake.
I am considering adding some flax to it the next time make it to add to the nutritional value.
Directions
. 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.