Low Fat Banana Cake
Indulge guilt-free with this Low Fat Banana Cake, a delightful treat that's moist, tender, and bursting with natural banana sweetness. Perfect for health-conscious dessert lovers, this easy-to-make cake swaps traditional butter for wholesome ingredients like unsweetened applesauce and plain low-fat yogurt, keeping it light without sacrificing flavor. A hint of cinnamon adds warmth, while ripe bananas do double duty as a natural sweetener and moisture booster. Ready in under an hour, this one-bowl recipe is ideal for busy bakers looking for a healthier option. Serve it plain or with a sprinkle of powdered sugar for a simple yet satisfying finish. Perfect for breakfast, snacks, or dessert, this low-fat banana cake is sure to become a staple in your recipe collection!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 large Egg
- 0.5 cup Plain low-fat yogurt
- 0.5 cup Brown sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened applesauce
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking pan or line it with parchment paper.
In a medium-sized mixing bowl, mash the ripe bananas until smooth. Set aside.
In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, whisk the egg until slightly frothy. Add the plain low-fat yogurt, brown sugar, vanilla extract, and unsweetened applesauce, and mix until well combined.
Add the wet ingredients to the mashed bananas and stir until fully incorporated.
Gradually fold the dry ingredients into the banana mixture. Mix gently until just combined. Be careful not to overmix to ensure a light and fluffy texture.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the cake plain, or dust with a light sift of powdered sugar, if desired. Enjoy your deliciously moist low-fat banana cake!
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 226 mg | 76% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 135.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 384 mg | 30% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
