Low-fat Tropical Banana Cake

"A light, summery cake that is full of flavor but is easy on the waistline. This desert pairs wonderfully with sherbet ice cream or sorbet."
 
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photo by Sam the Engineer photo by Sam the Engineer
photo by Sam the Engineer
Ready In:
1hr
Ingredients:
12
Serves:
13
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ingredients

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directions

  • Grease a loaf pan and preheat the oven to 350 degrees F.
  • In a large mixing bowl, mix the flour, salt, baking powder and sugar.
  • In a separate bowl, mix the egg, banana/citrus juice mixture, unsweetened apple sauce and nuts or chocolate chips (if desired) until well mixed, but not completely smooth.
  • Mix the wet ingredients into the dry mixture until batter is smooth and pourable.
  • The mixture should never be completely smooth because of the banana chunks and nuts or chocolate chips (if desired).
  • Pour the mixture into the loaf pan and bake for 40 minutes.
  • While baking the cake, mix the confectioners sugar and citrus juice in a small sauce pan over med-high heat, until the sugar carmelizes and becomes smooth.
  • Once smooth, reduce heat to medium and wait until cake is done.
  • Once cake is baked, allow to cool for 5-10 minutes and pour the carmelized sugar/citrus juice frosting over the cake.
  • Quickly sprinkle with coconut shavings, as frosting will become hardened once cooled.
  • Serve and be happy.

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RECIPE SUBMITTED BY

I am a first-year engineering student attending Penn State University. For fun, I like to play softball, run, bake, cook low-fat foods and play guitar. My all-time favorite cookbook is "The Holly Clegg Trim and Terrific Cookbook." I haven't been cooking for long (I only really started this summer) but this cookbook has delivered great tasting, low-fat recipes time and time again. If I had a month off, I'd probably make pastries and cakes until I notice how fat I'm getting and work to run it all off.
 
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