Healthier Banana Cake with Cream Cheese Frosting

Healthier Banana Cake with Cream Cheese Frosting

Healthier Banana Cake with Cream Cheese Frosting

This is a healthier version of the old-time banana cake from my 1981 Better Homes and Gardens "New Cook Book."

Pre-heat the oven to 350F and spray with olive oil cooking spray a 13"x9"x2" pan.

In a mixing bowl, place:

1 cup whole wheat pastry flour
1 1/2 cups unbleached flour
1/2 cup coconut sugar
1 cup measurable stevia extract ("Stevia in the Raw," measures cup-for-cup like sugar)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt

Add and mix until combined on low speed:

1/2 cup coconut oil
2 small ripe bananas, about 1 cup 

Add and mix on medium speed for 2 minutes:

2/3 cup buttermilk or milk + 1 teaspoon apple cider vinegar
2 eggs
1 teaspoon vanilla (my homemade vanilla extract recipe is linked.)

Pour the batter into the prepared pan and bake it at 350F for about 30 minutes or until a knife inserted off center comes out clean.

Cool the cake completely and frost with Cream Cheese Frosting, recipe below.



Cream Cheese Frosting, reduced Sugar or regular

(Note:  I would recommend preparing the frosting either a day ahead as written OR using all powdered sugar if serving the same day.  The stevia flavor is over-powering the day it is made, but mellows thereafter.)

In a mixing bowl combine and whip until fluffy:

3 ounces cream cheese
1/4 cup butter
2 teaspoons vanilla extract (as above)
1/8 teaspoon sea salt

Add and beat until light:

1 cup measurable stevia extract ("Stevia in the Raw," measures cup-for-cup like sugar)
1 cup powdered sugar (organic preferred)

Spread onto cooled cake.  Serve and enjoy!

Sour Cream Chocolate Chip Banana Bread

About being frugal...

What does it mean to be frugal?  Is being frugal being a cheapskate?  Is it being a dumpster diver or what??

Here's the dictionary.com definition of frugal: (3) not wasteful.

That's it!  Frugality is simply not being wasteful.  Sure, there are other definitions, if you want them; but I don't.  The way I mean being frugal is simply not being wasteful -- using what I have on hand to make what I want to make.

How does this apply to my recipes?  My recipes  nearly always start with what I have on hand.  I might need to pick something up from the store if I want to make something special like Egg Rolls, (which will be coming, I assure you!)  However, most of what I make just comes from what I have on hand and from my heart <3

Today, I found myself with a couple of very ripe bananas.  I, also, have a whole lot of sour cream on hand from a donation.  That got me thinking...  Sour cream + bananas = Sour Cream Banana Bread!  

Sour Cream Chocolate Chip Banana Bread
Makes 1 loaf

This is a delicious, all natural, reduced sugar treat.

Pre-heat the oven to 350F.

In a mixing bowl, combine:

~1 cup mashed very ripe banana (about 2 medium sized bananas)
1/4 cup coconut sugar
4 packets Truvia-type sweetener
1/2 cup sour cream
1/4 cup coconut oil (liquid -- if necessary warm it to above 72F for it to become liquid)
1 teaspoon vanilla extract (I make my own, Here is the recipe)

Add:
2 eggs, lightly beaten 

Mix the above ingredients until they are combined, then add all at once and stir until just combined:

2 cups whole wheat flour (pastry type preferred)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Finally, add:
1 cup chocolate chips (I had dark chocolate, but any would be fine, even carob.  Also, 1/2 cup chips would be sufficient.)

Spray a 9"x5" loaf pan with olive oil cooking spray.  Pour the batter into the pan and smooth the top.

Topping:

In a small bowl combine:

1/3 cup whole wheat flour (as above)
2 tablespoons liquid coconut oil (as above)
2 tablespoons coconut sugar
4 packets Truvia-type sweetener
Pinch sea salt

Distribute the topping evenly over the batter.  I had to use my hands and break it up into clumps.

Bake the bread at 350F for about 45 minutes, or until it is firm to the touch.  A knife test won't work because of the chocolate...

Remove the bread from the oven and let it rest for about 5 minutes, then tip it up on its side to cool completely.  Remove the bread from the pan and slice it as desired.

Enjoy!