Inside The Kitchen: Low Fat Banana Chunk Cake
Yeah! A reader sent in her recipe for Low Fat High Fiber Banana Chunk Cake. I have to give a BIG thanks to Serene for taking the time out to send me pictures and instructions. Are you ready to rock and roll?
- 3 very ripe medium bananas (the riper the are, the more sweetness they add)
- 7-8 diced dried apricots
- 7-8 diced dried prunes
- ½ cup diced walnuts
- ½ cup shredded coconut
- 1 cup fiber cereal of choice (I use Special K Bliss with dried cranberries and yogurt morsels for extra flavor)
- ½ cup maple syrup
- 1/3 cup canola oil
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbs skimmed milk
Dice up dried fruits and walnuts and preheat oven.
In one small bowl sift flour, baking soda and baking powder and set aside.
In another large bowl mash bananas with a fork until mushy.
Add into the banana bowl the diced dried fruit, cereal, walnuts, coconut, and milk. Mix and set aside until cereal has softened. In the meantime, mix canola oil, maple syrup and eggs in a separate bowl for 2 minutes.
Add egg mixture into banana mixture and fold until homogeneous.
Add in flour mixture and mix a whisk for 2 minutes.
Spread batter into an oil sprayed loaf or a 9 inch pan or muffin tins and bake at 350 degrees for 35 minutes at or until toothpick comes out clean.
Can be served with ice cream as dessert or with butter and conserve of choice for breakfast.
AWESOME!!! Do you have a recipe you’d like to share? Send me pictures and step by step instructions. I would love an invite inside your kitchen.
Leave a Reply
October 11, 2016
September 27, 2016