The weekend has arrived! We were especially fortunate to have our weekend start a bit early yesterday, as Zach only had a half day of classes and I was off work! Upon arriving home, Zach decided to usher in the weekend by making lunch, surprising me with luscious cheddar and provolone grilled cheese sandwiches...
As for me, I seem to be baking quite a bit recently... I suppose it's the nature of the cold weather and the glorious span of time between Thanksgiving and Christmas known as The Holiday Season!
Even amidst all the baking, though, I couldn't agree more with Gina of The Candid RD that it's important to keep our wits about us and maintain our healthy lifestyles even throughout the holidays, in order to usher in the New Year feeling refreshed and rejuvenated! Thus, I merrily revel in the delightful game of creating healthful, nourishing holiday treats as I fill our kitchen with the scents of cinnamon and nutmeg.
For example, banana cake! Banana bread seems to be quite ubiquitous throughout the States, but I've always thought of banana cake as a Southern dish, and one that I haven't fixed nearly enough for the Southern gal that I am, so, last night, as I was on call for work, watching the phone and wondering if I would be called in that evening, I decided to bake a banana cake... A whole wheat, low fat banana cake, which still charms with moistness and creamy banana goodness!
Whole Wheat Banana Cake
*Side Note... This recipe makes two 8X8 cakes or four 5X9 loaf pan cakes, for plentiful holiday gifting... :-) Feel free to decrease or even increase the recipe as needed!
1 1/4 cup whole wheat flour
1 cup all-purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 1/4 tsp salt
1/3 cup applesauce
1/3 cup light, nonhydrogenated vegan margarine
1 2/3 cup raw turbinado sugar
4 egg whites
2/3 cup low fat buttermilk
3 mashed ripe bananas (approx. 1 1/4 cups)
~ Preheat the oven to 350 degrees F. Coat two 8X8" baking pans or four 5X9" loaf pans with cooking spray.
~ Gently stir together the whole wheat flour, all purpose flour, baking powder, baking soda, and salt, and set aside.
~ Cream together the applesauce, light vegan marg, and turbinado sugar until fluffy. Add the egg whites and the egg, one at a time, beating well after each addition.
~ Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients, mixing until just combined.
~ Divide the batter between the prepared baking pans or loaf pans. Bake for approx. 35 to 40 minutes - until a toothpick inserted in the center comes out clean.
~ Allow the cakes to cool in the pans for 10 minutes, then remove them to cool all the way on a wire rack. Enjoy festively, with a cool glass of almond milk and a bit of whipped cream! :-)