In an ideal world, I would have a healthy baked good on my kitchen counter at all times. That way I could snack on something delicious with a lot less guilt. It’s the whole “I can have my cake and eat it, too” thing.
The reality, however, is that most of the desserts I post on my blog aren’t meant for casual countertop snacking—at least, not if my skinny jeans have anything to say about it. Those high-fat, high-sugar recipes are to meant to impress guests at a potluck dinner. Period. So I’m always on the hunt for a sweet treat I can feel good about snacking on any ol’ time.
Fast forward to last week. I had four overripe bananas staring at me, so I knew it was time to bake. The words “Banana Snackin’ Cake” popped into my head. I imagined something that’s fluffier than bread and nutritious enough to give to my toddler while I make her oatmeal or to snack on with my morning coffee. Using all four bananas ensured that I wouldn’t need a lot of help from additional sweeteners. I added whole-wheat flour, flaxseed, applesauce, cinnamon, chocolate and a few other ingredients, and—voila!—a yummy banana cake that hasn’t kill me on the scale.
I hope you enjoy it as much as my family did!
Banana-Chocolate Snackin’ Cake
Makes 16 snack-size two-inch-by-two-inch pieces
1½ c. whole-wheat flour
1¼ tsp. baking powder
½ tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tbsp. ground flaxseed
¼ tsp. salt
4 small or 3 medium overripe bananas, mashed
2 egg whites
¼ c. unsweetened applesauce
¼ c. honey
¼ c. maple syrup
3 tbsp. canola oil
1 ripe pear, peeled and diced
⅓ c. chopped dark chocolate bits
1. Preheat oven to 350 degrees. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, flaxseed and salt in a medium mixing bowl.
2. In a separate bowl, mix bananas, egg whites, applesauce, honey, maple syrup and oil with a mixing spoon until blended.
3. Add wet to dry and fold until just mixed.
4. Add pear and chocolate and fold until just combined.
5. Spray an 8×8 inch baking pan with nonstick spray. Transfer mixture to prepared pan.
6. Bake in preheated oven for 40 minutes or until set in the middle and pulling away from the sides of the pan.
7. Let cool at least twenty minutes and serve.
Per serving: 146 calories, 4.1 fat grams (including 1 gram saturated fat), 1 milligram cholesterol, 85 milligrams sodium, 26 grams carbs, 1.7 grams dietary fiber, 13.1 grams sugar, 2.4 grams protein.
>> Get more Be Well Philly recipes here.
Becca Boyd is a wife and new mom who teaches culinary courses to students in the Radnor School District. She creates healthy and delicious recipes in her West Chester kitchen and blogs about them on her website, Home Beccanomics.