Happy Monday, friends. I hope that everyone had a healthy, relaxing weekend. Today’s post is short and sweet…literally! Over the past couple of weeks I’ve had an outpouring of requests for recipes to help satisfy that sweet tooth that we all have without consuming a ton of fat and calories. Well ask and you shall receive! One of my very favorite recipes is one that I wrote for my book, “Get a Real Food Life” in 2001. It’s so good that even all these years later it is still one of my and my family’s favorites.
My Banana Date Cake is delicious, it feels like eating dessert without being over indulgent, it can be served as a snack, dessert of even meal (more on that later), it freezes wonderfully for a sweet treat down the road, and it’s HEALTHY!
Because of the combination of dates, bananas and whole wheat flour, each slice of this decadent treat has 4 grams of fiber and 4 grams of protein, too! That my friends is almost unheard of.
Sometimes for breakfast I like to top the cake with low-fat Greek yogurt, fresh berries and cinnamon. This is an excellent way to add even more protein, it makes it more filling and the cinnamon even takes the sweetness up a notch. For a quick, easy and delicious lunch, I swap out the low-fat Greek yogurt for no salt cottage cheese!
Before I leave you with this delicious recipe, I wanted to let you know how much I love hearing from you! If there’s something you want to see here on the blog, let me know. You know where to find me! Xx Janine
2 cups whole wheat flour
2 ¼ cups teaspoons baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ cup honey
¼ cup maple syrup
2 teaspoons vanilla extract
2 egg whites
2 very ripe bananas, pureed
1 large ripe banana, chopped
½ cup boiled water
¾ cup chopped dried dates
2 egg whites, lightly beaten
Preheat the oven to 325® F. Coat a 9” Bundt pan with cooking spray. Set aside.
In a large bowl, combine the flour, ¾ teaspoon of the baking soda, cream of tartar, cinnamon, and nutmeg.
In a medium bowl, combine the honey, maple syrup, vanilla extract, 2 egg whites, and the pureed and chopped bananas. Stir in the flour mixture until just blended.
In a blender or food processor, combine the water, dates, and the remaining, 1 ½ teaspoons of baking soda. Blend or process on high speed until the dates are pureed. Stir into the flour-banana mixture. Gently stir the lightly beaten egg whites into the batter. Do not over-mix. Spoon the batter into the Bundt pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let cool. (Makes 12 servings. Per serving: 219 calories, 4 g of protein, 52 g carbohydrates, 1 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 4 g dietary fiber, 91 mg sodium.