A moist and aromatic cake adapted from 1,001 Delicious Desserts for People with Diabetes edited by Sue Spitler, Linda Eugene, and Linda R. Yoakam, banana cinnamon cake is lower in fat and carbohydrates compared to other recipes. This version is made with light brown sugar, baking powder, baking soda, ground cinnamon, salt, banana yogurt, ripe bananas, butter, egg whites, and pure vanilla extract. The delicious gourmet cooking recipe is covered in a luscious glaze made with powdered sugar, butter, and fat-free milk. Serve banana cake for breakfast with milk or coffee or for dessert with some liqueur or tea.
Banana cake is the perfect recipe for using up ripe bananas. You can even use overripe bananas to make a sweet and moist cake. Bananas that are almost black can make a wonderfully delicious cake. It freezes up wonderfully so you can keep it longer and enjoy it anytime of the week. You can also make banana bread using this recipe for banana cake, just use a loaf tin instead of a cake pan. You can also make banana muffins using muffin tins but the caking time will vary depending on the size of the tin and the pan. The yogurt in this recipe adds a creamy texture to the cake and the baking powder and baking soda act as a leavening agent for a fluffy and light cake.
For a crunchy banana cake, you can sprinkle chopped nuts like pistachios, almonds, pecans, or cashews on top of the glaze. While the nuts are quite nutritious and healthy, however, they contain fat and add calories to the dish. If you wish to decorate the cake with nuts, it is best to toast them fist to improve their flavor and texture. Do not go overboard with the bananas and use only what the recipe requires since too much bananas will leave the cake heavy and soggy.
1 Â½ cups all purpose flour
Â½ cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
6 oz. light banana yogurt
1 large, ripe banana, mashed
2 tablespoons butter, softened
2 egg whites
1 teaspoon pure vanilla extract
For the Glaze:
½ cup powdered sugar1 tablespoon butter, melted
1 to 2 teaspoons fat-free milkPreparation Instructions1. Preheat the oven to 375 degrees F. Lightly grease and flour a 9 in. square or Bundt cake pan.
2. In a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Add the yogurt, banana, butter, egg whites, and vanilla, mixing well. Pour the batter into the prepared pan.
3. Bake 25 to 30 minutes, or until the cake springs back when touched lightly. Remove from the oven and allow to cool on a wire rack in the pan for 10 minutes. Turn the pan upside down and let the cake completely cool on the wire rack.
4. When cake is cool, make the glaze by stirring together the powdered sugar, butter, and enough milk to make the glaze pourable but not too thin. Drizzle the glaze over the cake.