Lower Fat Easy Banana Cake
Indulge in the guilt-free decadence of this Lower Fat Easy Banana Cake, a moist and flavorful treat perfect for any occasion! Made with naturally sweet overripe bananas, this recipe substitutes unsweetened applesauce for butter, cutting down on fat without skimping on flavor. A touch of vanilla extract enhances the sweetness, while low-fat milk ensures a tender crumb. With simple ingredients and a quick prep time of just 15 minutes, this banana cake is a breeze to whip up. Optional chocolate chips or walnuts add a delightful crunch, making it versatile for any craving. Whether you’re looking for a healthier dessert or a snack to pair with coffee, this easy banana cake is a crowd-pleasing favorite that balances wholesome ingredients with irresistible taste. Perfectly portioned for eight servings, it’s a lighter twist on a classic treat!
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Recipe Information
Ingredients
- 3 medium overripe bananas
- 100 grams granulated sugar
- 120 milliliters unsweetened applesauce
- 1 unit large egg
- 1 teaspoon vanilla extract
- 180 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 60 milliliters low-fat milk
- 50 grams optional chocolate chips or chopped walnuts
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round or square baking dish with a light coating of nonstick spray, or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas with a fork until smooth. Some small lumps are fine.
Add the granulated sugar, unsweetened applesauce, egg, and vanilla extract to the mashed bananas. Whisk together until well combined.
In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together to ensure even distribution of the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Do not overmix. Mix just until the ingredients are incorporated.
Add the low-fat milk and gently fold it into the batter to create a smooth consistency.
If using optional chocolate chips or chopped walnuts, fold them into the batter now.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the oven for 28-32 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. Then transfer it to a wire cooling rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 364.8 g | 133% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 178.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 184 mg | 14% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1762 mg | 37% | |
*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.
