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“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.”

Ingredients Nutrition


  1. Grease a loaf pan and preheat the oven to 350 degrees F.
  2. In a large mixing bowl, mix the flour, salt, baking powder and sugar.
  3. 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.
  4. Mix the wet ingredients into the dry mixture until batter is smooth and pourable.
  5. The mixture should never be completely smooth because of the banana chunks and nuts or chocolate chips (if desired).
  6. Pour the mixture into the loaf pan and bake for 40 minutes.
  7. 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.
  8. Once smooth, reduce heat to medium and wait until cake is done.
  9. Once cake is baked, allow to cool for 5-10 minutes and pour the carmelized sugar/citrus juice frosting over the cake.
  10. Quickly sprinkle with coconut shavings, as frosting will become hardened once cooled.
  11. Serve and be happy.

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