Bananas are one of the most popular fruits in the world. You may think bananas are only for breakfast, but they make great desserts. "The Boston Cooking School Cook Book," first published in 1896, contains a recipe for banana cake. The recipe hasn't changed in the passing years, but the availability of nutritional information has changed.
According to the Produce Oasis Web site, one medium banana contains 110 calories, no fat, no cholesterol, no sodium, 29 grams of carbohydrate, 4 grams of fiber, 400 milligrams of potassium, 21 grams of sugar, and 1 gram of protein.
Potassium and sugar make bananas a "perfect runner's food," according to the Devine Sports Web site. "Eating a banana in midrace is always a good strategy to avoid bonking in the final miles," the site says. If you get leg or foot cramps try eating a banana.
Bananas are good for you. The Pediatric Oncall Web site lists the vitamins and minerals in bananas: 17 milligrams of calcium, 36 milligrams of phosphorous, .9 milligrams of iron, 7 milligrams of vitamin C, and a small amount of vitamin B complex. Good as bananas are, they can ripen quickly. What can you do with over-ripe fruit?
You can make light banana cake, an adaptation of the old-fashioned recipe. Sugar-free applesauce replaces some of the butter and Splenda blend replaces some of the sugar. This is a delicious snack cake warm from the oven. For a snazzy dessert, serve the cake with whipped topping, chocolate syrup and toasted nuts.
Ingredients
1 3/4 cups regular flour (presifted)
1 teaspoon baking soda
1/2 teaspoon lower sodium salt
2/3 cup mashed, ripe bananas
1/4 cup sugar-free applesauce
1 teaspoon pure vanilla extract
3 tablespoons soft butter
1/2 cup fat-free sour cream
1 1/2 cups Splenda blend
2 large eggs
8-ounce carton "free" whipped topping
Sugar-free chocolate syrup
Method
Preheat oven to 350 degrees. Coat a 10-inch glass pie plate with cooking spray and set aside.
In a medium bowl combine flour, baking soda, and salt. In a small bowl combine mashed bananas, applesauce, and vanilla.
Cream butter, Splenda blend, and sour cream in small mixer bowl. Add eggs, one at a time, and beat well. Alternately add dry and wet ingredients to batter. Pour batter into pie plate and bake for 28 minutes, or until the top is golden. Cool on rack.
Slice cake. Top each slice with whipped topping. Drizzle chocolate syrup over cake and garnish with toasted almonds or walnuts. Makes 12 servings.
Copyright 2008 by Harriet Hodgson
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