Healthy Treat for Today: Banana Cake
BySo, I told you I’d give you some amazing and deep insights into why I want to be like a banana. And I know you can hardly wait to read this and gain from my incredible deep- thinking thought.
So here it is.
I was looking at my bananas a few days ago…and watching as they turned darker and blacker and squishier and saggier.
And then I began to think through the life of a banana.
It starts out green…and it’s not very tasty.
Then it turns a beautiful yellow and it tastes good…it’s in it’s prime of life.
And then, it begins to lose it’s beauty…and slowly becomes darker and blacker and squishier…and saggier…
And as that happens…the banana just gets softer and sweeter…
And even more useful.
Because before, it was just a banana to be eaten.
Now, it is a super sweet banana that can be made into ALL kinds of things…banana bread, banana pancakes, banana smoothies, banana muffins…
And that’s when I decided that I wanted to be like a banana.
As I get older…I’m going to get age spots and get saggier…and all those fun things.
But, I also want to get sweeter and sweeter and be more and more useful to people.
I want to appreciate the older “bananas” around me who are “oh so sweet” and have “oh so much wisdom and usefulness”.
And I want to teach my children to appreciate them too.
Now when I see those bananas on my counter, instead of seeing the black, squishy sagginess of them…
I see that they truly are beautiful.
And THAT, my friends is my incredibly deep insight into why I want to be like a banana.
Here’s a great recipe to use with those beautiful squishy bananas!
Banana Cake with Cream Cheese Frosting
2 cups whole wheat flour
1 1/4 cup rapadura or 3/4 cup honey
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
2 smashed over-ripe bananas
2 eggs
1/2 cup milk or buttermilk
1 stick butter, melted
1 t. vanilla
In a large bowl, stir together dry ingredients. Mash bananas in a separate bowl. Make a well in the center of dry ingredients. Pour in mashed bananas and all other ingredients. Stir well (or beat with hand mixer).
Pour into a greased 9×9 inch pan. Bake at 350 degrees for 30 minutes. Allow to cool completely before frosting.
Cream Cheese Frosting
1/2 cup heavy whipping cream
3 ounces cream cheese
1 t. vanilla
4 T. honey
In a medium sized bowl, whip cream until soft peaks form. In a separate bowl, beat cream cheese, vanilla and honey until smooth. Fold cream cheese mixture into whipped cream. “Slather” it on your banana cake.
Enjoy.
I’m going to go have myself a piece of cake…
Mmmm! This sounds yummy! And I just happen to have some bananas that are starting to get some beauty spots on them (my grandmother always said they were beauty spots- not age spots!) :-) I think I’m gonna combine tasks this weekend and listen to my Newsboys & clean my kitchen and make this yummy, healthy treat!!! (Hopefully this will help me get back on the “No sugar” wagon as well!)
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Oh, yum! After a seriously sugar-intense Christmas through Valentine’s Day, I decided two weeks ago NO MORE REFINED SUGAR! And then, of course, I almost died from sugar cravings.
And then I found your blog! (not sure how…) and obviously it was a God-send. I made the peanut butter bars last week. But this banana cake looks amazing. Half if what I’m missing are simply warm, baked comfort foods, and finding substitutions like this is so exciting to me. I can include it my family’s diet…forever!
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I just made this cake and LOVE it! I didn’t even put frosting on it and the kids are begging for more! I can’t wait for my husband to get home and have a huge piece! He doesn’t eat whole wheat stuff normally but every recipe I have tried of yours he LOVES! Thank you! Love baking even more now that I am doing it in a healthier manner!
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had a craving for banana cake with cream cheese frosting. came from my kitchen knowing you probably had a version that used rapdura, and of course, YOU DO! I am excited to see that it uses buttermilk, too. Thanks for all your great recipes!
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