One of our family favorites! This Banana Cake is a fabulous way to use up very, very ripe bananas—in fact, the blacker the banana peels...the better the recipe tastes. This is a very moist cake which is easily made in a sheet pan so it works great for potlucks or picnics. It is very delicious! I have made this with all white flour; an alternate with all wheat flour and this way with a mix of both ~ cooking is about experimenting so have fun!
Sift together in large bowl:
1 cup Whole Wheat Pastry Flour
1 cup All Purpose Flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon sea salt
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1 cup Splenda Granular
1 cup Brown Sugar
1 1/4 cups Extra Virgin Olive Oil
1 teaspoon Vanilla extract
2 cups Bananas, Mashed
4 Eggs, one at a time
1/4 cup flaked Coconut
1/2 cup chopped Walnuts
DirectionsSpread batter into 12x18 pan which has been sprayed lightly with Pam™.
Bake in preheated 350 degree oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool. Cut into 18 squares and serve.
- Frost with your favorite cream cheese frosting and 1/2 cup of chopped walnuts;
- Sift Splenda Powdered Sugar* over the top;
- Serve unfrosted with a scoop of vanilla ice cream or dollop of Cool Whip
Amount Per Serving
Calories 269, Calories from Fat 167
% Daily Value* Total Fat 18.6g 29% , Saturated Fat 2.9g 15% , Trans Fat 0.0g , Cholesterol 41mg 14%, Sodium 188mg 8% , Total Carbohydrates 23.4g 8%, Dietary Fiber 1.8g 7% , Sugars 10.1g, Protein 3.7g, Vitamin A 1% , Vitamin C 3%, Calcium 6%, Iron 6%
* Based on a 2000 calorie diet - Nutritional details are an estimate and should only be used as a guide for approximation.