Banana CakeConverted from the Healthy Food Guide, August 2012 issue.
Serves 12.
Ingredients:80g reduced fat table spread (I used Nuttelex Lite)
100g brown sugar
2 eggs
300g bananas (peeled weight), this was about 4 small/medium bananas
1 tsp bicarb soda mixed in 2 tbsp warmed skim milk
150g plain flour
75g wholemeal plain flour
75g cornflour
1 tsp baking powder
I added 2 heaped tsp Crio Bru grounds but this is not in the original recipeMethod:1. Preheat oven to 180 degrees. Grease and line a 20cm cake pan.
2. Beat spread and sugar for 10 seconds/speed 4. Scrape sides of bowl and beat again if not yet light and fluffy.
3. With motor running on speed 3, add eggs, one at a time, through lid. Continue to mix until well combined, scraping sides of bowl if necessary.
4. Add banana, in pieces. Mix for 20 seconds/speed 4 or until reasonably smooth.
5. With motor running on speed 3, add bicarb/milk mixture through lid. Continue to mix until well combined.
6. Add flours and baking powder. Mix for 10 seconds/speed 4, scrape sides of bowl, and mix for a further 10 seconds/speed 4 or until smooth.
7. Pour mixture into prepared pan and bake for 30-40 minutes or until a skewer inserted into the cake comes out clean. Cool for 5 minutes in pan and then turn out to a wire rack to cool completely.
Chocolate IcingMix:
150g icing sugar
1 tsp reduced-fat table spread
1 tbsp cocoa powder (I used Crio Bru grounds)
1 tbsp boiling water
for 30 seconds/speed 4 or until smooth. Add more sugar or water depending on consistency. Spread over cold cake.
Per serve, this cake contains:
997kJ
4.8g fat
178mg sodium
Compared to a serve of original banana cake which contains, on average:
1846kJ
25.5g fat
385mg sodium
Please note that I used more icing than recommended
