BANANA BREAD CAKE
We like cake every now and then, so why not have it and cut the fat and frosting, using jams and jellies? Instead of frosting the whole bread cake, we just tab a bit of topping onto each bite, or not. Lucky Leaf Lemon Topping is my favorite! Plus we add some pecan meal, ground flax seed and bananas to up the nutritional value. Makes an ordinary day seem better! Just don’t eat the whole cake in one day!
Makes 9×13 inch cake
Preheat oven to 375 degrees
3 very ripe bananas, cut into chunks
1 c. coconut water – I used LOFE OF THAI Organic brand – BEST PLAIN COCONUT WATER YET – no strange chemical after-taste
1 c. dark brown sugar
1 T. imitation vanilla
1-1/2 T. liquid smoke
2 T. Balsamic vinegar
1 T. ground coriander
1/4 c. pecan meal
1/4 c. ground flax seed
1 t. salt
3 t. baking soda
3 c. unbleached all purpose flour
1- Grease 9×13 inch baking dish liberally to rim with margarine.
2- Pour batter into dish and smooth evenly with spatula.
3- Bake in preheated 375 degree oven 30 minutes or till toothpick inserted into middle of cake comes out clean.
4- Invert cake onto cooling rack. When cool, cut in half and wrap each half in foil. Leave at room temperature or refrigerate.
5- Cut into thin slices to serve with favorite jams, jellies snd preserves. My favorite is Lucky Leaf Lemon Filling Or Topping.
6- If serving canapé style for brunch or dessert, cut the slices into bite size and smear with the lemon topping.
Notes: Textures and flavors like a sophisticated banana bread.
FAT-FREE CHEF™ 