by Lily A. Thorns

Created on: June 30, 2007

Low Fat Banana Cake

This can be frosted but my many children clamor to eat it before it is frosted. It is likely we've had this cake in our house more than fifty times, and it has never sat long enough to be frosted. If we take this cake to a pot luck we must bring two, as it goes so fast, even two isn't enough. It never gets frosting even when I bring it to a party. Try it, this will soon be a staple in your home.

One thing you will like about this recipe is that the ingredients are all very healthy. You do not need to fret about serving it for a breakfast on the run, it is a good option for those harried days.

1 cup all purpose flour
1 cup whole wheat flour
2 TBSP wheat germ
1 tsp. cinnamon (korintje is highly recommended for all your baking needs)
2 eggs, beaten
1 cup packed brown sugar
2/3 cup milk
1/4 cup oil
1/4 cup of applesauce
1 tsp vanilla
2 ripe medium bananas

Preheat oven to 350F. Mix all the dry ingredients in a medium sized bowl. In a large bowl, beat the eggs, add in the milk, oil, applesauce and vanilla. Add the dry ingredients to the wet ingredients and mix well with an electric mixer, on medium speed, about two minutes, scraping the sides occasionally. In the bowl you used for the dry ingredients, break up the bananas into chunks. With a potato masher, or a fork, mash the bananas thoroughly. Add the mashed bananas to the other ingredients, mix well with a spoon. Pour the batter into a 13x9 pan. Bake for 30 minutes, or until knife inserted in the center comes out clean.

You can cut this and serve it fairly hot. Makes 24 small squares.

A tip about bananas: If your bananas are starting to spoil and you are short on time, you cannot bake up a banana cake, then peel your bananas and freeze them in a plastic bag. They will be ready for you when you have time to bake.

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