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| Low-Sugar Gooey Banana Bread Cake |
This cake is delicious & quite filling. Makes a wonderful breakfast on the go, served warm with a little butter or cream cheese. When cooked, the bananas in the cake will not set completely, giving you a firm but slightly gooey center.
For even more healthy yumminess, substitute the flour for whole wheat flour, increase applesauce to 1/4 cup, and cut brown sugar out completely.
Cooking spray
1 c. finely chopped / crushed walnuts
2 med. bananas, mashed
1/2 c. canola oil
3 lg. eggs
1 c. applesauce (homestyle/chunky kind works well)
1/2 c. brown sugar
1 1/4 c. flour (or substitute 1/4 c. of flour for 1/4 c. flaxseed)
1/2 old fashioned oats
2 tsp. baking soda
1 tsp. baking powder
2 tsp cinnamon OR 1 tsp. apple pie spice & 1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg
1/2 c. raisins (golden raisins, dried berries of any kind or dried apricots can substitute for deeper flavor)
1. Preheat oven to 350. Spray bundt ban with cooking spray. Set aside.
2. Place mashed bananas, applesauce, oil, eggs, sugar, & vanilla in mixing bowl. Mix well.
3. On top of wet ingredients, place flour, flaxseed (if using), oats, baking soda, baking powder, spices & nuts in bowl. Fold over until just incorporated. Pour batter into prepared pan.
4. Bake cake until knife inserted in center comes out clean, about 30-35 minutes. Check cake after 20 minutes; if the top is browning quickly, cover with aluminum foil.
5. Let the cake cool slightly in the pan before turning it onto a wire rack to cool completely. Will keep in cake carrier for 3 days or up to 10 days in refrigerator. Enjoy!
