Healthy Easy Banana Cake
My healthy version of banana cake. It's less sweet and fattening than most conventional recipes. I used moderate amount of brown sugar instead of white sugar and substituted usual butter with olive margarine.
My healthy version of banana cake. It's less sweet and fattening than most conventional recipes. I used moderate amount of brown sugar instead of white sugar and substituted usual butter with olive margarine.
- Carbohydrate 38.0545914670093 g
- Cholesterol 46.53 mg
- Fat 5.53885364583333 g
- Fiber 1.26010621754328 g
- Protein 3.10086875001061 g
- Saturated Fat 1.60619953125 g
- Serving Size 1 1 Serving (88g)
- Sodium 515.67008333581 mg
- Sugar 36.794485249466 g
- Trans Fat 1.44752566666667 g
- Calories 208 calories
Step-by-step
- Mix flour, sugar, salt, water and egg into a smooth batter.
- Mash the banana with the margarine. Add that into the flour batter in step 1 and mix well. Optional: add a few drops of vanilla essence extract and mix further.
- Bake in preheated oven for 20 to 25 min, at 200 deg celsius or approximately 400
Ripe bananas drive both the structure and the sweetness of this bake. As the fruit ripens, starches convert into simple sugars, softening the pulp and increasing moisture content. This natural fluid reduces the need for heavy fats. Whisking the egg thoroughly with water and brown sugar incorporates air cells into the batter. These cells expand under heat, helping the dense mixture rise properly without traditional butter.
Baking Dynamics and Adjustments
Preheat the oven to 200 degrees Celsius, which is approximately 400 degrees Fahrenheit. This high initial heat encourages rapid steam production within the batter. Baking takes between 20 and 25 minutes. Watch for the edges to pull away slightly from the pan and the center to spring back when pressed gently. Olive margarine introduces moisture while keeping the profile dairy-free. Substituting ingredients requires careful attention to hydration levels. Pre-made baking mixes already contain leavening agents, so additional baking powder is unnecessary.
- If the center remains wet past 25 minutes, cover the top loosely with foil to prevent over-browning while the interior sets.
- Ensure the banana is thoroughly mashed to avoid pockets of heavy fruit density that prevent even baking.
- Store leftovers in an airtight container at room temperature for up to two days.
