We gonna sharing a recipe for a healthy and tasty banana cake. It's best enjoyed fresh out of the oven, but if refrigerated, you can reheat it for a better texture and taste. For added flavor and moisture, we recommend using honey instead of brown sugar, as the latter one can make the cake a bit dry.
Banana cake is a favorite among dessert lovers. However, traditional recipes often call for hefty amounts of butter and sugar—sometimes a whole cup of each! With today's focus on healthier eating, it's possible to reduce sugar and oil without sacrificing flavor. Here, we’ll share some tips for making a lighter version of banana cake, which can also be applied to other baked goods.
Key Tips for a Healthier Banana Cake
1. Swap Butter with Healthier Oils
- While butter adds richness, it is high in saturated fats and cholesterol. Instead, use plant-based oils like olive oil or coconut oil. Coconut oil works particularly well for banana cakes.
- Limit oil to about 1/3 cup for every 2 cups of flour. To prevent the cake from becoming too dry, substitute the rest with moist ingredients like applesauce, plant-based milk, mashed bananas, or even water.
2. Use Natural Sweeteners
- Most recipes use brown sugar because it is less processed with less additives and more affordable than white sugar. However, healthier alternatives like honey, coconut sugar, or maple syrup are also excellent choices.
- If the recipe includes naturally sweet ingredients like bananas, dates, or dried fruit, you can further reduce the sugar usage. For 2 cups of flour, keep sugar around 1/3 cup. Adjust sweetness based on the sweetness level and personal taste.
3. Egg Substitutes for a Vegan Option
- This recipe uses flaxseed eggs (2 tablespoons of flaxseed powder mixed with 6 tablespoons of warm water) instead of regular eggs. Flaxseed eggs work well as playing a adhesion role but are unsuitable for recipes like sponge cakes that rely on eggs for fluffiness and flavor.
- If you prefer, you can simply use two regular eggs.
Banana Cake Recipe
Ingredients:
- Flaxseed egg substitute: 2 tbsp flaxseed powder + 6 tbsp warm water (or 2 eggs)
- Smashed bananas: 2-3 ripe bananas
- Oil: 1/3 cup (e.g., olive oil, melted coconut oil)
- Honey: 1/3 cup
- Plant-based milk: 1/3 cup
- Vanilla extract: 1 tsp
- Cinnamon powder: 1 tsp
- Baking soda: 1 tsp
- Salt: 1/4 tsp
- All-purpose flour: 2 cups
- Chopped walnuts or other nuts: 1/2 cup (optional)
Instructions:
1. Prepare Flaxseed Egg
Mix 2 tablespoons of flaxseed powder with 6 tablespoons of warm water. Stir until combined and let it sit until it becomes a gel-like consistency.
2. Mash the Bananas
Use a fork to mash the ripe bananas into a smooth consistency.
3. Mix Wet Ingredients
Stirring the oil and honey until smooth, then add the flaxseed egg (or regular eggs), mashed bananas, and plant-based milk. Mix well.
4. Add Dry Ingredients
Gradually add baking soda, salt, vanilla extract, cinnamon, and flour into the wet mixture. Fold the mixture gently using a spatula until everything mixed well.
5. Incorporate Nuts
Fold in chopped walnuts or other desired nuts for added texture.
6. Bake the Cake
Grease a baking pan, pour in the batter, and bake in a preheated oven at 160°C (320°F) for approximately 50 minutes. Check doneness by inserting a toothpick—if it comes out clean, the cake is ready.
Baking Tips:
- Coconut Oil Adjustment
If using coconut oil, ensure it is melted before mixing. Cakes with coconut oil may feel soft when fresh out of the oven but will firm up as they cool.
- Storage and Reheating
Store leftover cake in the refrigerator and reheat for the best flavor and texture.
Enjoy this guilt-free treat with your favorite tea or coffee! By following this recipe, you’re not only creating a delicious dessert but also making healthier choices. For quality baking tools and accessories, check out ChefCoca’s bakeware collection!
