Who doesn’t like a cake? But we all dread the additional calories it brings. What if you can satisfy your sweet-tooth but not get as many calories as a conventional cake? This Banana Walnut cake is a healthier version of any store bought cake. It is made of whole wheat flour, so it has more fiber. The ripe bananas add some natural sweetness. Also, this banana walnut cake recipe uses honey or agave syrup instead of sugar. The addition of mixed nuts not only makes it tasty but provides you with good fats that keep you feeling fuller for longer. Have a portion of this instead of your evening snack or after your meal when you’re craving something sweet. However, be mindful of how much you eat!
Total time – 80 minutes
- ⅓ cup melted butter
- ½ cup honey or agave syrup
- 2 eggs
- 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
- ¼ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon, plus more to swirl on top
- 1 ¾ cup white whole wheat flour or regular whole wheat flour
- Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate
chips, raisins, chopped dried fruit, fresh banana slices…
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the butter and and agave nectar together with a fork. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or
warm it for about 10 seconds in the microwave).
- Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.
- Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are okay! If you’re adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, the cake is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes).
- Let the cake cool for a few minutes and turn upside down to remove from pan. Serve fresh with freshly brewed green tea.
Nutritive Value (per serving):
Calories: 280 Kcal, Protein: 4.8g, Fat: 14.7g, Carbs: 40.5g
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