I like weight watcher's recipes. For one, they are low fat and low sugar. Secondly, they either use egg whites or no eggs at all. I had seen a chocolate cake recipe in one of the weight watcher's magazine. It had more sugar than what I used here in this recipe, but no bananas. I used bananas and since they add to the sweetness, reduced the sugar. Recipe has melted butter, but I prefer to use oil when I can instead of butter and here comes a modified recipe. This is not a high rising cake - letting you know not to expect one.
One year back - Cake decorating Basics - Part 10
Two years back - Rava Laddoo
Adapted from - Weight Watcher's magazine
Ingredients:
All purpose flour - 2 cups (or use whole wheat pastry flour)
Sugar - 1 cup
Baking Soda - 1 1/2 tsp
Salt - 1/2 tsp
Natural cocoa - 2/3 cup
Canola or vegetable oil - 1/2 cup
Warm water - 1 1/2 cups (Or use coffee for a more chocolate flavor)
Vanilla - 2 tsp
Banana puree - 1 cup (I used 2 large ones)
Method:
Preheat the oven to 350 F. Spray a 10 - 12 cup bundt pan with vegetable oil spray. Or you could use 2 loaf pans of size 8 X 4. In a bowl, whisk together flour, baking soda, salt, cocoa. Set aside. In another bowl, whisk together oil, water or coffee, banana puree, vanilla and sugar till well mixed. Dump the dry ingredients to wet and whisk to combine without over mixing. Be gentle and stir or fold if needed. Pour into the prepared pan and bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn on to the wire rack to cool completely. You could dust with powdered sugar or pour a simple glaze, but I left it as is. This makes a light dessert or snack. My kids loved them.
I am posting this as the post for bake-a-thon's day 28. My fellow bloggers doing it with me are - Preethi, Veena, Priya.
Linking it up to Kid's delight - Vegan and egg less bakes hosted by Priya, started by Srivalli.
Enjoy.
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Two years back - Rava Laddoo
Adapted from - Weight Watcher's magazine
Ingredients:
All purpose flour - 2 cups (or use whole wheat pastry flour)
Sugar - 1 cup
Baking Soda - 1 1/2 tsp
Salt - 1/2 tsp
Natural cocoa - 2/3 cup
Canola or vegetable oil - 1/2 cup
Warm water - 1 1/2 cups (Or use coffee for a more chocolate flavor)
Vanilla - 2 tsp
Banana puree - 1 cup (I used 2 large ones)
Method:
Preheat the oven to 350 F. Spray a 10 - 12 cup bundt pan with vegetable oil spray. Or you could use 2 loaf pans of size 8 X 4. In a bowl, whisk together flour, baking soda, salt, cocoa. Set aside. In another bowl, whisk together oil, water or coffee, banana puree, vanilla and sugar till well mixed. Dump the dry ingredients to wet and whisk to combine without over mixing. Be gentle and stir or fold if needed. Pour into the prepared pan and bake for 45 - 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn on to the wire rack to cool completely. You could dust with powdered sugar or pour a simple glaze, but I left it as is. This makes a light dessert or snack. My kids loved them.
I am posting this as the post for bake-a-thon's day 28. My fellow bloggers doing it with me are - Preethi, Veena, Priya.
Linking it up to Kid's delight - Vegan and egg less bakes hosted by Priya, started by Srivalli.
Enjoy.
Incredible cake,feel like having a slice..
ReplyDeleteLovely cake!
ReplyDeleteChampa... what is the diff between a banana cake and a banana bread? I was comparing your Vegan Banana bread (http://versatilekitchen.blogspot.com/2011/05/vegan-banana-bread.html) with this one. Flour (+ cocoa) to oil/fat ratio, as i see is almost the same, so got this doubt... The other banana cake however, that i tried last week (http://versatilekitchen.blogspot.com/2011/11/banana-spice-cake.html) has a little higher fat and also egg/replacer, and was more like a cake than bread :)
Am i asking too many questions?
Sumana,
ReplyDeleteYou are not asking too many questions. Main difference between any bread and cake is the fat and sugar content and the texture. Since this is a weight watcher's recipe, banana puree has bee used to reduce the fat in the recipe. Also, this has less banana compared to the vegan banana bread and more flour. Crumb texture was fine in this whereas the bread one is a little coarse or with lot of holes. I hope I made sense.
Yes, yes, you did :) Thanks for so patiently answering :)
ReplyDeleteWOW, amazing
ReplyDeleteOk!! I made this one too in between a terribly busy schedule and it came out good. Thank you once again :)
ReplyDeleteSumana,
ReplyDeleteThanks for the feedback.
Perfect! This is the best cake i ever baked... Thank you... U have a very wonderful collection of recipes... :)
ReplyDeleteRohini