Friday, June 5, 2015

Healthier version of Blueberry/Banana Cake!

Today is my playing around with a recipe day.  I had all the ingredients to make the banana cream cake that  I usually make but today it's my version of that cake substituting the fat for healthier ingredients. Try it!  It's light and great for breakfast, brunch or anytime.  Enjoy!

Happy Baking from my kitchen to yours,
 
M.J.

  Here is the finished product.  Ready to eat!

Baked, slightly cooled and ready to serve

Light with a spongy like texture.  The blueberries rose to top which I didn't like.


1/2 cup natural applesauce
2 eggs
1 cup sugar (next time I'd cut down on the sugar to 1/2 cup to 3/4 cup depending on desired sweetness)
1 tsp. pure vanilla extract
1/2 cup plain Greek yogurt
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas
1/2 cup blueberries (optional)
1/2 cup chopped walnuts (optional)

In a large mixing bowl, slowly add applesauce, eggs, sugar and vanilla.  After blended add flour baking powder, baking soda and salt.  Beat slowly adding yogurt and mashed bananas. Fold in 1/2 cup blueberries if desired.

In a well greased and floured bake 350 degrees approx. 40 to 45 minutes.  Cool for several minutes, turn onto large plate or platter.  Cool completely and dust with confectioner sugar.

Helpful hint:    After cake is baked.  I set the pan in the sink in a few inches of water for a few minutes. Take it out of the water, turn over onto cooling rack and it comes out perfectly.

Serve as is or dust with confectioner sugar!  or maybe a cream cheese icing?? 

7/14/12
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