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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Banana Brownie Cake Recipe

Banana Brownie Cake Recipe

I found a recipe for brownies, tweaked it a little, added ripe banana and voila; the banana brownie cake was born.
Eat at least one banana a day as they are a good source of fiber, potassium and vitamin C.

1 cup All-purpose flour
1/3 cup Unsweetened cocoa
1/4 cup Nonfat dry milk powder
1/4 tsp Baking soda
1/4 tsp Salt
1 large Very ripe banana
1 cup Sugar
2 large Egg whites
1/4 cup Buttermilk
1 tsp Vanilla extract

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 9 inch baking pan
Preheat oven to 350°, coat baking pan with vegetable cooking spray.

Combine flour, cocoa, milk powder, baking soda and salt in bowl. Mix banana, sugar, egg whites, buttermilk and vanilla in food processor, puree until smooth. Add dry ingredients and pulse just until blended. Pour Banana Brownie Cake batter into prepared pan. Bake until toothpick inserted in center comes out clean. Cool banana brownie on wire rack.

Cut into 2 inch squares, makes 16 banana brownies.

Nutrition facts:
Serving Size 54 g
Calories 133
Calories from Fat 5
Total Fat 0.5g 1%
Cholesterol 1mg 0%
Sodium 106mg 4%
Total Carbohydrates 30.1g 10%
Dietary Fiber 1.4g 5%
Sugars 19.7g
Protein 3.3g
Vitamin A 0% • Vitamin C 2% • Calcium 4% • Iron 5%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!