Low-Fat Banana Snack Cake
A moist, low-fat banana snack cake with warm cinnamon and brown sugar notes, perfect for a healthy treat or snack suitable for all ages and dietary preferences.
Ingredients
- 1 1/4 cups mashed bananas ⓘ
- 3/4 cup fat and cholesterol-free egg substitute ⓘ
- 1/2 cup buttermilk or plain low-fat yogurt ⓘ
- 1/2 cup plus 2 tablespoons packed brown sugar ⓘ
- 1/3 cup applesauce ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 cups whole wheat flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon ground cinnamon
Instructions
- Heat oven to 375°F (190°C).
- Lightly grease a 9-inch square baking dish with nonstick cooking spray.
- In a large bowl, mix mashed bananas, egg substitute, buttermilk or yogurt, 1/2 cup of brown sugar, applesauce, and vanilla extract until blended.
- Stir in whole wheat flour, baking powder, baking soda, and ground cinnamon until smooth.
- Scrape the batter into the prepared baking dish.
- Sprinkle with the remaining 2 tablespoons of brown sugar and cinnamon on top.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a sweeter cake, consider increasing the brown sugar or adding a bit of honey or maple syrup. If you don’t have buttermilk, plain low-fat yogurt works as a great substitute. Ensure your bananas are well-mashed for a smoother batter. This cake is an excellent base for mix-ins like nuts or chocolate chips for added texture, just like in Incredible Melted Ice Cream Cake.
Serving Suggestions
This low-fat banana snack cake is perfect for breakfast or as a light dessert. Serve it with a dollop of low-fat yogurt or a drizzle of honey for extra flavor. It pairs beautifully with fresh fruit or a side of nut butter. For a delightful treat, enjoy it alongside a cup of tea or coffee, making it a great addition to any brunch spread.
Storage & Reheating
Store any leftover banana snack cake in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate it for up to a week. When reheating, microwave individual pieces for about 10-15 seconds to warm them through, ensuring they remain moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Banana Snack Cake contains roughly 155 calories, with 5g protein, 26g carbohydrates, and 1g fat. It is a good source of calcium (14% 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 use 4 large eggs in place of the egg substitute. However, keep in mind that this may increase the fat and cholesterol content of the cake. Adjust the baking time if needed, as the texture might vary slightly.
What can I use instead of whole wheat flour?
If you don’t have whole wheat flour, you can substitute with all-purpose flour. However, this may alter the texture and flavor slightly. For a gluten-free option, try using a gluten-free all-purpose flour blend that contains xanthan gum.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it after 20 minutes to avoid overbaking, as oven temperatures may vary.
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).