HEALTHY OVEN BANANA CHOCOLATE LAYER CAKE by Sarah Phillips © 1999 Sarah Phillips baking911.com
Serves 12 Makes 2, 8 - or 9- x 2-inch round cake layers or 12 cupcakes
Cupcake food styling and photos by Orange Piggy © Sarah Phillips baking911.com
The pairing of chocolate and banana is so sinfully rich. Frost with my Healthy Oven Low-Fat Lemon Buttercream Frosting and you'll be all set to go! No one will know that it is reduced-in-fat.
See also Healthy Oven Banana Currant Layer Cake Recipe Variation
CAKE HELP
INGREDIENTS
Dry:
2 cups whole-grain wheat PASTRY flour (spoon into measuring cup and level to top)
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
Wet:
1 cup lightly mashed bananas -- (about 2 large)
1/2 cup sugar
1/2 cup dark brown sugar -- packed
1 cup lowfat buttermilk
1 large egg
2 large egg whites
3 tablespoons canola oil
2 teaspoons vanilla extract
NOTE : Did you know that bananas can be frozen (whole, unpeeled) until needed ?
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Generously spray 2, 8-inch nonstick round cake pans.
2. Mix dry ingredients in a medium bowl. In another bowl, with a hand held mixer, beat the wet ingredients for about 1 minute, until frothy.
3. Pour wet ingredients into the dry and quickly combine with a large spoon. Do not overmix. There may be wisps of flour remaining.
4. Divide the batter between the two pans, and bake for about 25 minutes (about 20 minutes in the 9-inch cake pans) . Do not overbake.
5. Cool in pan on wire cake rack for 10 minutes before removing.
STORAGE
The unfrosted cake layers can be stored at room temperature for a day or two. Refrigerate after that for up to 5 days total.
Applesauce-based cakes attract moisture from the air and become sticky on top.
The layers can be frozen for about a month. Thaw in their wrappers at room temperature
VARIATIONS
Toasted Coconut Banana Cake:
sprinkle half of 1/3 cup toasted unsweetened coconut on first frosted layer, and the other half on top layer. Garnish with banana slices, first soaked in freshly squeezed lemon juice so they won't turn brown.
Recipe by Sarah Phillips, Healthy Oven Baking Book, Doubleday, 1999. Healthy Oven is a registered trademark of Sarah Phillips.
