Truth be told, this is a bit more involved than most cakes I make, requiring separating eggs, beating egg whites and folding, which is probably part of the reason Mom didn’t make it more often. (If you’re unsure about these techniques or feel like you could use a refresher, I’ve included some helpful videos at the end of the post.)
Studying the ingredients, I was excited to realize how relatively light and healthy this is as cakes go, calling for just 1/4 cup butter. The only change I made to the original recipe was to use reduced fat sour cream instead of regular.
Rod, the true cake lover of the family, thought this needed a large scoop of vanilla ice cream, but I like it plain.
Banana Chocolate Swirl Cake
One of my favorite cakes from childhood that Mom always made for the holidays – banana cake made fancy with a swirl of chocolate and chopped maraschino cherries
Author: Simple Nourished Living
Recipe type: Cake
Nutritional Estimates Per Serving (1/16th of cake): 237 calories, 5.8 g fat, 42.9 g carbs, 3.1 g fiber, 3.1 g protein and 6 PointsPlus
Here are three great videos. The first shows how to separate egg whites from the yolks, the second how to beat egg whites, and the third how to fold egg whites into batter.
How to Separate Eggs
How to Beat Egg Whites
How to Fold Egg Whites into Batter
More Weight Watchers Friendly Banana Cake Recipes