Chocolate Banana Cake with Mascarpone Frosting

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I had some ripe bananas sitting on the counter which means time to bake or make a smoothie. Too many for a smoothie, so I chose cake. Couple of weeks ago I came across the “Healthy Chocolate Banana Bread” recipe from Lily at “Little Sweet Baker”. I love guilt free desserts, but this time I was feeling a little “naughty ” and decided to top the cake with a smooth and creamy mascarpone frosting. This cake combines the sweetness of ripe mashed bananas with cocoa powder and it tastes best the second day. Cocoa powder gives it deep chocolate flavor, and yogurt makes it tender and ultra-moist. You can top it with cacao nibs or chopped walnuts. Continue reading

Banana-Carrot Bread with Raisins

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This is a tasty quick bread recipe made with whole-wheat flour, carrot, banana and golden raisins. No sugar added and dairy free. Ripe bananas and raisins provide all the sweetness. Chia seeds contains a wealth of fiber and is incredibly healthy.

Makes one loaf

Preparation time: 15 minutes

Cooking time: 45-50 minutes

Ingredients:

  • 1 cup whole-wheat flour
  • 4 tablespoons almond flour/meal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  •  pinch sea salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons chia seeds
  • 1/3 cup raisins
  • ¼ cup vegetable oil or canola oil
  • ½ teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2 mashed very ripe banana
  • 1 1/2 cups shredded carrots
Directions:
  1. Preheat oven to 325 F. Lightly grease a 9x5x3- inch loaf pan with oil.
  2. In a medium-sized bowl, mix together the flour, almond meal, baking soda, baking powder, cinnamon, salt, chia seeds, and raisins. In a large bowl, blend the oil, eggs, bananas, and vanilla. Add the shredded carrots and mix just until combined.
  3. Mix the dry ingredients in with the wet ingredients until combined. Do not overmix.
  4. Pour mixture into the loaf pan. Bake for 45-50 minutes, or until the top is browned and a toothpick comes out clean. Let it cool before serving.

Enjoy!

Apple Banana Bread

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Adopted from Julie Morris “Superfood Kitchen” book with few changes to the original recipe.

Makes one loaf

This recipe fills the whole house with the scent of fresh baked apple-banana goodness! It’s great for breakfast or afternoon snack. It’s even more delicious the next day!


Ingredients:

  • 1 ½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ¼ cup vegetable oil or melted coconut oil
  • 2/3 cup brown sugar
  • 3 tablespoons flaxseed powder
  • 1/3 cup milk
  • 2 tablespoons agave nectar or honey
  • ½ teaspoon vanilla extract
  • ½ cup mashed very ripe banana (about 1 banana)
  • 1 cup peeled and grated apple (about 1-2 large apples)
  • ¼ cup sunflower seeds (or use your favorite nuts or seeds)
Directions:
  1. Preheat oven to 350 F. Lightly grease a 9x5x3- inch loaf pan with oil.
  2. Mix the flaxseed powder with milk in a small cup. Set aside for 5-10 minutes to let the ingredients “gel” ( or use 2 eggs, beaten instead).
  3. While this “gel” will not rise like a cooked egg, it does serve as an excellent binder in baked recipes. As long as the recipe contains other agents to help rise such as baking soda, this beneficial superseed formula can be used in place of raw eggs with great success.
  4. In a medium-sized bowl, mix together the flour, baking soda, baking powder and salt. In a large bowl, blend the oil, brown sugar, agave nectar, vanilla extract, prepared flax mixture, mashed bananas and grated apples until well combined. Mix the dry ingredients in with the wet ingredients until combined. Fold in the sunflower seeds.
  5. Pour mixture into the loaf pan. Bake for 45-50 minutes, or until the top is browned and a toothpick comes out clean. Let it cool before serving.
  6. Enjoy!