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Healthy, moist banana cake recipe




We've finally settled into our new place and what better way to celebrate than by baking a kiwi classic, banana cake. The only trouble is, I can't really justify all that refined sugar with a summer holiday just around the corner! Oh and my partner's a pt... there's always that too.


Here's a healthier variation of the infamous banana cake, using unrefined sugar alternatives and wholemeal flour rather than your typical sugar packed flour (yes, if you didn't know standard flour has an entire days sugar intake for the average woman!) I'm shook.




Bonus to this recipe?!


1. You get to use those bananas you were about to throw out. I just froze mine until I felt like a wee baking arvo! They only took an hour or so to defrost and this makes them super easy to mash!

2. You only need one bowl, some measuring utensils and your average household ingredients. Minimal clean up with maximum taste.


This was my first time trying to mix up my usual blood sugar spiking deliciousness we call banana cake and I'll be honest with you I was expecting a hard lump of cardboard at the end of it. I mean, most "healthy" variations taste like crap right? This however, proved me wrong, it turned our fluffy, moist and had the perfect sweet banana taste with a hint of nutty flavour from the whole wheat flour too!



Variations


If you're not one to like the nutty taste of whole wheat flour, just swap for white whole wheat flour instead. It has a more mild taste over all!


Add chopped pecans, or walnuts to the mix if you want a little crunch! If you're feeling a bit naughty you could add chopped dried fruit or even chocolate chips to the mixture!


Ingredients

1/2 cup honey or sugar free maple syrup

2 whole eggs

1/4 cup melted coconut oil/ extra virgin olive oil

1/4 cup unsweetened almond milk/trim milk

1 cup mashed ripe bananas.

1 teaspoon baking soda. (remember baking SODA isn't the same as baking powder, crucial mistake of mine as a kid)

1 teaspoon vanilla essence

1 1/2 cups wholewheat/ white wholewheat flour

1/2 teaspoon salt

1/2 teaspoon cinnamon



Lets bake!


1. Preheat your oven to 170 degrees Celsius

2. In a large mixing bowl whisk the honey/maple syrup and oil together. ( I used half maple, half honey) If using coconut oil it may solidify, just place the bowl on top of the oven for a few mins.

3. Whisk in the milk and mashed bananas.

4. Add the vanilla essence, salt, eggs and baking soda and my favourite, cinnamon to the bowl.

5. Mix in the whole wheat flour, it's hard to get it lump free! Some lumps are okay.

6. Place in the pre heated oven for 45 to 55 mins, if you've added in nuts or fruit it may take up to 60 mins but mine only took 45! Perfect amount of time to clean up a bit and vacuum.

7. Remove from the oven and let sit for 10 minutes before you transfer to a cooking rack for an additional 10- 15 mins before serving.


I was a little naughty and added chocolate icing to ours once it cooled. I mean, we've all gotta live a little right? The recipe is below, but you can totally just buy some Betty Crocker icing if you're not too concerned about macros!



Chocolate Superfood Icing


1/4 cup melted coconut oil or unsalted butter

1/2 cup cocoa powder

1/4 tsp vanilla extract

pinch of salt

1 Tbs maple syrup or raw honey


Enjoy!! The hardest part is trying to contain yourself from scoffing the entire thing before your family gets home, trust me.


Did you make this recipe?

Let me know how it turned out for you! Tag me on Instagram @iamsarahharris or comment below. I've always been one to enjoy cooking but have always been a shocking baker, so this was fun! (mainly because it turned out well, haha)


Should I do more healthy variations of my favourite recipes? More cooking ones maybe? I'd love to know your thoughts!




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