November 23, 2011

Banana Bread Bundt Cake

If you need a quick and easy cake for a holiday party, this is the one to make! I've slightly "healthified" this version by replacing the butter with applesauce and lowering the amount of sugar, but you can substitute vegan butter for the applesauce and add an extra half a cup of sugar to the recipe to make it more decadent. You can also top it with lemon zest, sugared walnuts, or grated cinnamon for some extra zing.
Oh, and if you don't have a bundt cake pan, don't worry - you can just use two standard loaf pans.

1 1/2 cups organic white sugar
1 cup unsweetened applesauce
4 tablespoons flaxmeal
1/4 cup water
6 overripe bananas, mashed
2 teaspoons aluminum-free baking soda
3 cups organic all-purpose flour (you can sub whole wheat pastry flour)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon
  • Preheat oven to 350 degrees and lightly oil or spray a standard bundt cake pan, or two loaf pans, with baking spray.
  • Mix the flaxmeal and water together in a small bowl. Stir with a fork or small whisk until well mixed. Set aside.
  • Beat bananas, applesauce, sugar, and vanilla together in a large bowl until very well mixed. Add the flaxmeal mixture (this is your egg replacer) and mix until incorporated.
  • Sift the flour, soda, salt, cinnamon, and ginger together directly into your batter bowl. Just let it sit on top of the wet mixture until you're ready to mix.
  • Gently stir or beat all ingredients until just-mixed. Do not overmix. 
  • Pour into prepared pan(s) and bake for about an hour. Test with a toothpick at 50 minutes and watch closely from there. 
  • Allow the cake to cool for a half hour before turning out onto a plate. Then allow it to cool completely before applying the glaze.
1 1/2 cups organic powdered sugar, sifted
1 tablespoon vegan butter, melted and lightly cooled
2 tablespoons soy creamer
  • Whisk all ingredients together in a bowl until a smooth glaze is formed. For thinner glaze, use more milk (added one teaspoon at a time). For thicker glaze, use less.
  • Pour slowly around the top of cooled cake, or drizzle onto cake using a wooden spoon.
  • Makes 16 servings.
  • Enjoy!
NUTRITION INFO (per serving):
Calories: 252.1 / Total Fat: 1g (Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g) / Cholesterol: 0mg / Sodium: 238.5mg / Potassium: 220.3mg / Total Carbohydrates: 59.2g (Dietary Fiber: 2.1g, Sugar: 37.2g) / Protein: 2.7g

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