Banana cake is a great choice when you want to cut calories and fat but not give up the delicious taste experience of cake. Bananas provide an excellent source of protein, containing essential amino acids, as well as potassium, vitamin B6, and fiber. Bananas are quite versatile as well. They can be eaten out of hand, added to smoothies, sliced over cereal, incorporated into pancakes, fruit salad, and more. The beauty of the banana is that as it gets riper and the skin turns black on the outside, the flavor becomes more concentrated. Before you get rid of the bananas on your countertop, thinking that they are not good any more due to the darkening of the skin, consider making them even better by whipping up a delicious and satisfying banana cake. This recipe can also help you to include a low fat dessert option in your diet.
Unlike some recipes for banana cake which include lots of eggs and oil, try this one, which substitutes unsweetened applesauce for the oil and lends a wonderful flavor undertone as well as moistness to this cake. This substitution also makes room calorically for the addition of a small amount of walnuts and chocolate, which have nutritional benefits of their own. You really can have your cake and eat it too!
For the cake:
3 cups all purpose flour
2 teaspoon salt
1 tablespoon baking powder
1 1/3 cup light brown sugar
2 large eggs
3 large overripe bananas; these are even better if they are slightly black and squishy 🙂
2 tablespoons orange juice
1 1/3 cup unsweetened applesauce
1/2 cup chopped toasted walnuts
1/2 cup mini chocolate chips
For the glaze:
1 3/4 cup confectioners’ sugar
2 tablespoons orange juice
First grease and flour a standard size bundt can pan and set aside. Preheat your oven to 350 degrees F.
Next sift the flour, salt, and baking powder together in a large bowl and combine with the brown sugar.
Next, using a fork, you’ll want to mash up the bananas with the orange juice. Then add the eggs, applesauce, walnuts and chocolate chips. Whisk together until well combined. This will be lumpy.
Now, mix the wet ingredients into the dry ingredients until well mixed and pourable.
Then pour the mixture into the prepared bundt pan and bake in the center of your oven for about 45 minutes. Depending on your oven, it may take more or less time. The cake is ready when a cake tester comes out with a few moist crumbs attached.
While the cake is baking, prepare the glaze. Combine the confectioners’ sugar and orange juice together in a bowl, using a whisk to bring it to a smooth and fluid consistency. Set aside, covered until cake is ready.
Once the cake has baked and come out of the oven, let cool in the pan for about 10 minutes, then turn it out of the pan onto a plate or serving dish. At this point you can drizzle the glaze on, or you can wait until completely cool before doing so. Either way, the finished product is a banana dream come true!