Wednesday, April 1, 2009

Delightful Banana Cake

Got some bananas that need to be used up immediately? 

Instead of making banana bread, why not try this yummy cake from Taste of Home’s  Healthy Cooking magazine?

2009 03 19_5618

Cake:

  • 2 eggs, separated
  • 1/4 cup plus 1 tablespoon butter, softened, divided
  • 1-1/2 cups sugar, divided
  • 1 cup mashed bananas (2 to 3 medium)
  • 1/3 cup reduced-fat sour cream
  • 1/4 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon water
  • 1/2 cup chopped walnuts or chopped pecans

Drizzle

  • 2 tablespoons butter
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons fat-free milk
  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes
  2. In a large mixing bowl, beat 1/4 cup butter and 1 cup sugar until crumbly, about 2 minutes.  Add egg yolks'; mix well.  In a small mixing bowl, beat the bananas, sour cream, applesauce and vanilla until blended.  Combine the flour, baking powder, salt and baking soda; add to the butter mixture alternately with banana mixture.  In a microwave, melt chocolate chips and remaining butter; stir until smooth.  Cool slightly; stir in water.
  3. Beat egg whites on medium speed until soft peaks form.  Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.  Fold into batter.  Fold in walnuts.
  4. Coat a 10-in. fluted tube pan or whatever you have if you don’t own one of these with cooking spray and sprinkle with flour; add a third of the cake batter.  Drizzle with half of the chocolate mixture.  Repeat layers; top with remaining batter.  Bake at 350 F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  5. For drizzle, in a small heavy saucepan, melt butter until lightly browned.  Remove from the heat; stir in the confectioners’ sugar, vanilla and enough milk to achieve desired consistency.

2009 03 19_5621

By Vicki Raaz of Waterloo, Wisconsin

2 ripples:

SoMi's Nilsa said...

If I didn't just give up sweets for the month of April, I'd be all over that recipe. It looks scrumptious!

Margaret said...

That looks so good. I love that magazine.

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