This recipe for banana cake isn't low on sugar, but it is whole wheat and a great treat for the kids. I like to make it an hour before the monkeys get home from school so that it is still warm. On a cold day (which to us is anything less than 70 degrees) a nice big slice of warm banana cake and a cup of hot cocoa puts huge smiles on my girls' faces. It is also a great way to use up browning bananas instead of making banana bread or muffins.
You will need:
1 1/2 cups King Arthur white whole wheat flour
1 cup brown sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup mashed bananas (about 3)
1/2 cup butter, melted (Smart Balance stick)
1/4 cup milk (skim is fine)
1/2 cup mini chocolate chips (optional)
Preheat oven to 350 degrees and grease a 9x13-inch baking pan.
I use my KitchenAid with the whisk attachment to mash the three bananas.
In a separate large bowl, add the flour, sugar, baking soda, baking powder, and salt. Mix together.
Back in the KitchenAid...switch to the paddle attachment and add the egg, melted butter (make sure it has cooled so that you don't cook the egg), and the milk. (I used half and half, but any type of milk is just fine. I usually use skim, but had a bunch of half and half that I needed to use up before the expiration date.) Then add half the dry ingredients.
Mix a little, but not completely and then add the rest of the dry. As always, be careful not to overmix.
Gently stir in the chocolate chips.
Spread the batter into your greased pan and bake at 350 for 25-30 minutes.
This cake needs no icing, no butter, no addition of anything. It's super yummy right out of the oven, but also delicious the next day. Just cover it with plastic wrap to keep out the air overnight. We never have leftovers past the second day, but I bet it would keep in the fridge for 3-4 days, wrapped tightly. I put a nice big slice in the kids' lunch the next day. With the whole wheat, I also feel comfortable giving the girls a small slice in the morning with their breakfast (as long as it's paired with an egg for protein).
So moist and tender. If you are a raisin person you can absolutely substitute raisins or even walnuts for the chocolate chips. Tink's braces make chocolate chips the safer choice for her. Not that anyone complains about the addition of chocolate. :)
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