Quick and easy to prepare, this banana cake makes a healthy snack for hungry children or a handy addition to lunchboxes. And it’s a great way to use up bananas that have been sitting in the fruit bowl for too long.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
Preheat the oven to 350°F (180ºC). Grease a deep 18 cm (7 in.) round cake pan and line the bottom with parchment paper. Peel the bananas, then mash with a fork.
Sift the flour and baking powder into a large bowl and stir in the sugar. Mix together the oil, milk and eggs in a separate bowl and add to the flour mixture. Stir in the sultanas and mashed bananas, then pour the mixture into the pan.
Bake for 50–55 minutes or until the banana cake is well risen and a skewer inserted in the centre comes out clean. Leave to cool for 15 minutes, then loosen the edge of the cake with a knife and turn it out onto a wire rack to cool completely. The cake can be kept in an airtight container for up to 4 days.
Banana cake variations: You can substitute other dried fruit for the sultanas, such as dried cranberries, chopped dried figs or apricots, or a mix of chopped exotic dried fruit such as mango and papaya.
Per serving: 337 calories, 7 g protein, 12 g total fat, 2 g saturated fat, 54 mg cholesterol, 52 g total carbohydrate, 26 g sugars, 3 g fibre, 346 mg sodium
This cake is much lower in sugar than a conventional banana cake. Using sunflower oil instead of butter makes it low in saturated fat, too.