Monday, January 11, 2010

Butter-less Banana Cake

Happy New Year everyone. I hope you all had a fantastic Holiday, and are looking forward to the New Year. I am looking forward to a lighter 2010, it's ridiculous what I did to myself over the holidays. Ridiculous I say. So here is a little treat that I still can enjoy, that is a little on the healthier side.
I have been experimenting with butter-less cakes and cookies for a while now. It's not that I don't like butter, but there is a difference between the occasional teaspoon on a piece of toast and a cup of it in a cake. My butter-less banana bread, is a regular in our house. Mostly because there are always 2 or 3 over ripened bananas lying around, and also because it's so quick and easy. You can pour the batter into a muffin pan and have a healthy morning or afternoon snack when you are on the go too. Enjoy!
Butter-less Banana Bread
2 Large Eggs, 3 if smaller
4 tablespoons of vegetable oil
1 cup of sugar
1 1/2 cups of unbleached flour ( sometimes I blend with whole wheat )
1 teaspoon of baking soda
1 /2 teaspoon of salt
1/2 cup of fat free sour cream ( or the regular stuff, or plain or vanilla yogurt)
2 or 3 mashed bananas ( about a cup mashed more or less)
1 teaspoon of pure vanilla extract
1/2 cup of chopped walnuts
1/2 cup of semi sweet chocolate chips
(NOTE: it seems when I don't add the chocolate chips, I get complaints)
Preheat oven to 350. Make sure baking rack is set in middle of oven.
In a small bowl mix flour, baking soda, and salt. Set aside.
In a large bowl, beat eggs and oil, until light and fluffy, gradually add sugar until well blended. Gradually add flour mixture until well blended. Add sour cream, vanilla and mashed bananas. Remove from mixer . Stir in extras, walnuts and/or chocolate chips, by hand.
Generously coat 9" cake pan or muffin tray with no stick cooking spray. Bake in oven for 50 - 60 minutes cake, 20-25 minutes, muffins. You can insert a toothpick into center of cake to ensure it's fully baked.
Enjoy !
Photo Credit: Vitania Liscio