Wednesday, October 5, 2011

Recipe Redo: Fabulous Banana Cake 2

As sweet pea and I are trying to eat healthier, I'm finding myself making over some of my favorite recipes. I call it "recipe redo".....a healthier version of the original. My Fabulous Banana Cake got a big makeover. I switched out white all-purpose flour with 100% whole wheat flour. The butter I switched out with no sugar added applesauce. The cream cheese frosting I switched out for whipped vanilla coconut cream. With all of these changes, what was the verdict? Hubby and I give it 2 thumbs up! It was just as good, if not better than the original. Try this healthier version for your family today!

I forgot to take this picture BEFORE I started to eat it......:-)

Recipe Redo: Fabulous Banana Cake 2

1 1/2 cups mashed bananas, very ripe
2 tsp lemon juice
3 cups 100% whole wheat flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup no sugar added applesauce
2 cups brown sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cups buttermilk

Vanilla Coconut Cream Frosting

1 can full fat coconut milk (refrigerated over night)
1 tsp vanilla extract
5 tbsp powdered sugar

Chopped walnuts for garnish

Preheat the oven to 275 degrees.

Grease and flour a 9 x 13 inch pan.

In a small bowl, mix the mashed bananas with the lemon juice.

In a medium bowl, mix the flour, baking soda and salt.

In a large bowl, beat on medium high speed the applesauce and brown sugar until well combined, about 1 minute. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Then stir in the banana mixture with a spoon until well combined.

Pour the batter into the prepared pan and bake in the preheated oven for one hour or until a toothpick inserted in the center comes out clean.

Remove from the oven and place directly into the fridge for 45 minutes. This will make the cake very moist.

For the frosting, scoop out your refrigerated coconut cream into a chilled bowl and beat on low, adding in the vanilla extract and the powdered sugar until just combined. Do not over beat!

Spread on the cooled cake.

Sprinkle chopped walnuts over the top of the frosting as a garnish. Delicious!

Makes about 12 servings

**Helpful Note**
To change it up, in the coconut cream frosting, you can substitute 1 teaspoon of banana extract for the vanilla. Tastes great!

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