Oct 19, 2012
Healthy Banana Bread Pound Cake
It’s starting to get chilly outside, and I’m not a big fan. I like when you can run out the door without thinking, oh crap, I left my jacket inside! Especially since I find myself running out the door a lot. Cold weather inadvertently reminds me of comfort food. Food that you can snuggle up with on the couch in a comfy robe. My comfort food? Banana Bread.
Banana Bread and I go way back, I talked about it on the first post of this blog! This is one of the few desserts that my entire family likes (even my father, the savory-food-lover, and my sister, who seems to be on the anti-dessert brigade). Thankfully, this Healthy Banana Bread Pound Cake was enjoyed by all, savory- and sweet-lovers!
This Healthy Banana Bread Pound Cake is comfort on a plate with a side of healthy 😉 It is incredibly moist and tender, buttery and sweet, and tastes like it’s from a bakery. After one bite, no one will believe the nutrition stats! (nutrition label below)
Healthy Whole Wheat Banana Bread Pound Cake (refined sugar free, low fat, high protein, high fiber)
- 240g (2 cups) Whole Wheat Pastry Flour
- 48g (1/4 cup) Sucanat (or dry sweetener of choice)
- 32g (1/4 cup) Arrowroot Starch (other starches may work)
- 30g (6 tbs) Whey Protein Concentrate
- 1+1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/3 cup Chopped Walnuts (optional)
- 1+3/4 cups Mashed Banana (4 large bananas with almost black peels)
- 227g (1 cup) Plain, Nonfat Greek Yogurt
- 1/2 cup Egg Whites (I used cartoned egg whites)
- 42g (2 tbs) Pure Maple Syrup
- 28g (2 tbs) Hazelnut Oil (or any other neutral oil)
- 4 tsp Stevia Extract
- 2 tsp Vanilla Extract (I used homemade)
- 1 tsp Butter Flavor
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x6" loaf pan with cooking spray.
- In a large mixing bowl, whisk together the dry ingredients except for the walnuts.
- In a medium-sized mixing bowl, whisk together the wet ingredients.
- Add the dry to wet and fold gently. When all the dry seems incorporated, beat the batter with your spatula for 10-20 seconds so there are no more clumps.
- Pour into the prepared pan and bake for ~60 minutes, or until edges brown and surface springs back when touched. Let cool in the pan for 30 minutes then transfer to a wire cooling rack. Slice when cool.
Want an icing? Try this one!
Store the cake covered at room temp for one day. Any longer than that and I would recommend refrigerating it.
(does not include walnuts)
One large slice of this banana bread cake has only 260 calories, 6g of fiber and 11g of protein! Plus, it’s whole grain, refined sugar free and packed with banana flavor.
A guilt free treat? Totally.