Moistest banana cake ever, sweetened with coconut palm sugar

Healthy banana bread from super ripe bananas

Turn waste into want with moist banana cake

Waste not want not

“Yes, we have no bananas…,” Vinny said to his  friend Will, who turned up the other day wanting some of his favorite fruit. “We have bananas, but you won’t want to eat them,” Vinny explained, showing Will the goods. The black, squishy fruits resembled bananas only in shape.

Will eyed them sadly. Then he brightened up. “I have an idea,” he said. “Banana cake!”

“Deal,” I replied and gave him a high-five. “But let’s try making it with less sugar and no refined flour. That way, we can enjoy the natural sweetness from the bananas without getting those nasty blood-sugar spikes that come with sweet treats.”

“Awww,” Will moaned. “I LOVE sugar!”

Coconut sugar

Try coconut palm sugar

“You and just about every other kid out there,” Vinny agreed. “But we can make an awesome banana cake with coconut palm sugar. It’s made from the sap of the coconut flower. It has a lower glycemic index than ordinary table sugar but a great taste. You be the judge.”

We used two large eggs and some low-fat Greek yogurt for a healthy dose of protein. Coconut oil with its the best-ever mid-length saturated fats replaced butter or vegetable oil.

“All those good ingredients should keep the sugar devils under control,” Vinny said.

“If you say so,” said Will. But let’s use ordinary white flour… please???”

“Not gonna happen,” Vinny said. “But we can use whole-wheat stone-ground pastry flour,  and we’ll top up on fiber with 1/4 cup raw coconut butter.”

“Nooooooo…,” moaned Will.

“Don’t moan, Bud. You’re going to love this recipe,” Vinny promised.

 

Healthy banana bread from super ripe bananas

Vinny’s moistest banana cake ever
10 slices

  • 1/2 cup (100 grams) coconut palm sugar (get it at your health food store, or use ordinary white sugar whizzed in the food processor until it’s powdery)
  • 1/2 cup coconut oil (125 ml)
  • 2 large eggs
  • 1/2 cup (125 ml) low-fat Greek yogurt
  • 1.5 teaspoons real vanilla extract
  • 8 ounces (225 grams)  very ripe bananas, mashed (about 2 large ones)*
  • 3/4 cup (75 grams) whole-grain pastry flour
  • 1/4 cup (25 grams) raw coconut butter (ground, unsweetened coconut… or use ground almonds instead)
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons cinnamon
  1. Preheat the oven to 350°F (180°C).
  2. Grease a medium-sized loaf pan and cut a piece of parchment paper to fit into the bottom.
  3. In a large mixing bowl, cream the oil and sugar together with the back of a wooden spoon.
  4. One at a time add the eggs, banana, yogurt, coconut butter and vanilla, and beat them in with a hand mixer until smooth.
  5. In a smaller bowl, combine the flour, baking soda and cinnamon and whisk them together briskly.
  6. With a slotted spoon, fold the dry ingredients into the wet ones, until just mixed.
  7. Pour the batter into the baking tin and put it in the oven on “Bake” for 35 minutes or so. The time depends on the moisture level in the bananas and how well you want the cake done. Check often toward the end. When a skewer stuck into the middle comes out clean the loaf is done.
  8. Leave to cool in the tin for a few minutes, then slide a knife around the edges and turn the loaf out onto a wire cooling rack.

The cake tasted as sweet and moist as it was healthy. You may be able to cut the sugar down even more, depending on how ripe your bananas are.

*Note: If you want a REALLY moist slice, increase the amount of banana to 12 ounces (340 grams) and bake for 50 minutes or so. All the rest remains the same.

How healthy are bananas?

In a nutshell, it’s all about the potassium. But there are other surprising benefits to bananas, too. Vinny discusses the benefits of bananas with kids in “Bananas make great skinny monkey cookies.” Will thinks it’s one of Vinny’s funnier posts. Check it out.

Banana cake with a creme fraiche and raspberyy topping

Banana cake with a creme fraiche and raspberry topping

Nutrition info for each of 10 slices

  • Calories 229
  • Fat 13g
  • Protein 8g (Estimated, due to no data for Greek yogurt, which has 3 times the protein of regular yogurt)
  • Carbohydrates 25g
  • Excellent source of B vitamins (used in generating energy from carbohydrates and the making of blood cells) and fiber (for digestion)
  • Good source of iron (for carrying oxygen in the blood) and potassium (for the making of muscle)

“Yum!” said Will. “Thumbs up on this healthy recipe, Vinny. It’s awesome!”

13 Comments (+add yours?)

  1. brendonthesmilingchef
    Nov 21, 2013 @ 21:51:08

    Great idea to use healthy ingredients for this banana bread recipe. It definitely gives you longer lasting energy to use whole foods in cooking🙂

    Reply

  2. Helen
    Nov 21, 2013 @ 04:57:34

    I LOVE banana bread, definitely going to give your recipe a try, thanks!

    Reply

  3. chef mimi
    Nov 20, 2013 @ 07:48:35

    When my kids were growing up I never ever used white flour. The healthy substitutions work so well. But I never baked with coconut oil! I must try using it! Thanks!

    Reply

    • Vinny Grette
      Nov 20, 2013 @ 11:33:02

      Coconut oil makes an excellent substitute for butter! I have also subbed out half the butter in a recipe for prune puree or date puree, or even apple sauce, especially in a chocolate dessert. But I *really* like the coconut oil…

      Reply

  4. Shanna Koenigsdorf Ward
    Nov 19, 2013 @ 17:30:44

    Sharon – Beautiful recipe. I love the Greek yogurt, whole flour, coconut butter and low sugar content. Healthy and scrumptious. I loved your anecdote, too (“I love sugar” – haha). Be well – Shanna

    Reply

    • Vinny Grette
      Nov 19, 2013 @ 17:35:06

      Thanks, Shanna. I was really pleased by how good this recipe tastes, in spite of (or should that be “because of”?) all the healthy substitutions.

      Reply

      • Shanna Koenigsdorf Ward
        Nov 19, 2013 @ 18:19:51

        Ha. Sharon. Yes – in spite of AND because of? I will try it this week. The Littlest Guy goes bananas for bananas. I like that you use very ripe bananas – lots of naturally occurring, residual fruit sugar and true banana flavor. You have a lucky family. Best wishes, Shanna

        Reply

  5. dalesdelectables
    Nov 19, 2013 @ 15:28:57

    Love this! Wish I had seen the post BEFORE I made my banana muffins this morn! Mind you, I had no eggs, so I added Greek yogurt and I never put more than 1/2 cup sugar and I ALWAYS use whole wheat flower…. I coulda changed my 1/3 cup of butter for the coconut oil….

    Reply

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