Fat-Free Banana Cake
A moist, flavorful fat-free banana cake packed with warm spices and natural sweetness, perfect for healthy desserts or snack times, suited for all banana lovers.
Ingredients
- 2 1/4 cups whole wheat pastry flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda ⓘ
- 2 1/4 teaspoons ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 3/4 cup honey ⓘ
- 3/4 cup unsweetened applesauce ⓘ
- 4 teaspoons Ener-G Egg Replacer mixed with 8 tablespoons water ⓘ
- 3 cups mashed banana ⓘ
- 3/4 cup raisins ⓘ
- 3/4 cup chopped walnuts (optional) ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Mix the dry ingredients together; set aside.
- Combine honey and applesauce in a bowl.
- Add the egg replacer mixture, mashed bananas, raisins, and chopped walnuts (if using) to the wet mixture and stir well.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Transfer the batter into a nonstick 13 x 9-inch pan and flatten slightly with a spatula.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the wet mixture. If you don't have whole wheat pastry flour, all-purpose flour can be used as a substitute, but it may alter the texture slightly. For a sweeter cake, increase the honey by a couple of tablespoons. Ensure the bananas are very ripe for optimal sweetness and moisture.
Serving Suggestions
This fat-free banana cake is delicious on its own but can be served with a dollop of Greek yogurt for added creaminess. It pairs beautifully with a cup of tea or coffee. For a delightful twist, try it alongside a scoop of vanilla ice cream or with a drizzle of honey. Browse more American recipes for more delightful treats.
Storage & Reheating
Store any leftover banana cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm a slice in the microwave for 15-20 seconds, or in a toaster oven until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Fat-Free Banana Cake contains roughly 570 calories, with 11g protein, 57g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (65% of the Daily Value), iron (30% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium. It also contributes 18g of dietary fiber toward your daily target.
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 Ener-G Egg Replacer?
Yes, you can substitute the Ener-G Egg Replacer with 4 large eggs if you're not following a vegan diet. The eggs will help bind the ingredients and add moisture to the cake, but be aware that it will no longer be fat-free.
How can I make this cake sweeter?
If you prefer a sweeter cake, you can increase the amount of honey by 2-4 tablespoons. Additionally, using overripe bananas will naturally enhance the sweetness, so make sure to choose bananas with dark spots for the best flavor.
Can I add other fruits or nuts to the recipe?
Absolutely! Feel free to experiment by adding chopped apples, berries, or dried fruits like cranberries. You can also include other nuts such as pecans or almonds for added texture and flavor. Just ensure that the total amount of mix-ins does not exceed 1 to 1 1/2 cups.
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).