Banana Cake - Low-Fat
A moist, low-fat banana cake with rich banana flavor, perfect for dessert or tea time. Suitable for those seeking a lighter, delicious treat.
Ingredients
Instructions
- Sift flour, baking soda, baking powder, and salt; set aside.
- Blend egg substitute, sugar, bananas, and vanilla with a blender.
- Add the flour mixture; begin blending, adding small amounts of buttermilk at a time until completely blended.
- Optional: fold in chopped nuts before pouring batter into the pan.
- Line the bottom of a Bundt or tube pan with a cut piece of wax paper.
- Pour the batter into the prepared pan.
- Bake in a 350°F oven for 50 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to sift your dry ingredients thoroughly. If you don’t have low-fat buttermilk, you can substitute it with regular buttermilk or even plain yogurt mixed with a little water. For added flavor, consider mixing in a teaspoon of cinnamon or nutmeg. If you prefer a sweeter cake, feel free to increase the sugar slightly, keeping in mind that too much sugar can affect the cake's rise.
Serving Suggestions
This low-fat banana cake is delightful on its own but can be enhanced with a light dusting of powdered sugar or paired with a dollop of whipped cream. For a more decadent treat, serve it alongside Carrie Lewis' Cake Frosting. You can also enjoy it with a cup of coffee or tea for an afternoon snack, or as a sweet finish to a meal featuring savory dishes like Cheese And Asparagus Casserole.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate it for up to a week. You can also freeze slices for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Cake - Low-Fat contains roughly 317 calories, with 8g protein, 43g carbohydrates, and 2g fat. It is a good source of protein (16% of the Daily Value), iron (14% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 777mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of egg substitute?
Yes, you can substitute the 4 oz. of egg substitute with 2 large eggs. However, keep in mind that using whole eggs will increase the fat content of the cake. If you’re looking to keep it low-fat, stick with the egg substitute.
Can I add chocolate chips to this recipe?
Absolutely! Adding 1/2 to 1 cup of mini chocolate chips can give a delightful twist to the banana cake. Just fold them in gently before pouring the batter into the pan. Note that this will increase the calorie count, so adjust accordingly if you're monitoring your intake.
How can I make this cake gluten-free?
To make this banana cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that the blend contains xanthan gum, which helps to mimic the texture of gluten. This will allow you to enjoy a moist and delicious cake without the gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).