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Cook it light: Low-fat banana cake delightful

Dear Jeanne: This cake is delightful. Any chance you can lighten it? — Julie S., American Fork, Utah

Dear Julie: There's a very good chance that you will be delighted by this revision. In fact, you may even like it better than the original!

Chocolate chip banana cake

1/2 cup butter

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla

3 large, very ripe bananas, mashed

2/3 cup sour cream

2 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups semisweet chocolate chips

Combine the butter, sugar and eggs, and mix well. Add the vanilla, bananas and sour cream. Sift together the flour, baking powder, baking soda and salt, and add to the banana mixture. Stir in the chocolate chips. Pour batter into a greased and floured Bundt pan. Bake at 350 F for 45 to 50 minutes or until done.

Makes 16 servings.

Low-fat chocolate chip banana cake

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup butter, softened

1 cup sugar

1 egg

1 egg white

2 teaspoons vanilla extract

2 cups mashed ripe bananas (about 3 large)

2/3 cup low-fat buttermilk

3/4 cup mini chocolate chips

1. Preheat the oven to 350 F. Spray a 10-inch Bundt pan with nonstick cooking spray, then sprinkle flour over and knock out the excess.

2. Combine the flour, baking powder, baking soda and salt; set aside.

3. In a large bowl, beat the butter with the sugar. Add the egg and egg white, and beat for two minutes with an electric mixer. Beat in the vanilla, then the bananas and buttermilk. Add the flour mixture and beat until thoroughly combined. Stir in the chocolate chips. Pour into the prepared pan, smoothing the top. Bake until a sharp knife inserted in the center of the cake comes out clean, about 50 minutes.

Makes 16 servings.

Each serving contains approximately: Original Recipe: 322 calories; 13 gm fat; 46 mg cholesterol; 263 mg sodium; 49 gm carbohydrates; 4 gm protein; 2 gm fiber. Revised Recipe: 228 calories; 7 gm fat; 24 mg cholesterol; 219 mg sodium; 40 gm carbohydrates; 4 gm protein; 2 gm fiber.

Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope. Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site,

© King Features Syndicate Inc.