![]() ![]() My family finds traditional cream cheese frosting to be too heavy and sweet so I made a lightened up version. Banana cake is often paired with cream cheese frosting. ![]() You can pair this cake with whatever frosting you’d like. Just add 1/3 cup of oil (canola or vegetable) and reduce the water to 2/3 cup. I don’t mind the little extra chew to it (I grew up on fat-free muffin mixes and loved them.) However, if that slight chewiness bothers you and you want a more classic cake crumb, you can easily achieve that by substituting some of the water for some oil. Because it doesn’t contain any fat, it does have a slight chew to it, which is typical for low fat or fat free cakes. Sugar: This cake is sweetened with granulated white sugar. The exact ratios are discussed in the notes section of the recipe card. If you don’t have self-rising flour on hand, you can make your own by mixing together all purpose flour, salt and baking powder. Self-Rising Flour: Self-rising flour already contains baking powder and salt which is why you don’t need to add them to the recipe. ![]() You want to use a fork, whisk or potato masher and mash until only very small lumps remain. Mashed Bananas: I recommend using very ripe or overripe bananas because they are easier to mash by hand. Because it doesn’t contain any butter or oil, it is also low in fat. This simplified banana cake is just four ingredients and so easy to make. I love banana cake but banana cake usually contains a long list of ingredients. It’s paired with a light cream cheese frosting. This cake works great as a snack cake or dessert. The batter can easily be mixed by hand, so you don’t even need a mixer. It is only four ingredients and doesn’t contain any eggs, butter, oil or milk. This easy banana cake comes out light and moist. ![]()
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