In the quest of losing weight the healthy way, I have started to cut back on my diet, revamp my eating habits and regular exercise. The weight loss has been very slow – about 500 gms to 1 kg in three weeks – because I was still eating rather well. So I decided to get a little serious by doing some calorie counting. After just two days of counting calories, I must say that people really do overeat in terms of portions and the food itself. I found myself watching my portions when I cook and trying to stick within the 1200-calories-a-day limit with some success. It really isn’t all that difficult. The key is in finding substitutes and yes, portion control.
Since I have been developing a sweet tooth of lately – no thanks to my diet which has had me being restricted to no desserts and just fruits – I decided to find a low fat banana cake. I modified my own banana-based recipes with the general guidelines of substitution – applesauce for oil and whole wheat instead of bleached white flour. I wasn’t too sure how a 100% whole wheat cake would go down so I opted for the 50-50 approach.
The result is a approximately 130 calorie slice of banana cake – each slice is about 1 cm thick and oh so moist & delish! Noah loved it and kept crawling around the dining table as I was slicing the loaf up, begging for more – he got the crumbs because it was past his breakfast time and I don’t like the kids to eat continously all day long. I’ll give him half a slice for his snack later. I reckon this would go down quite well for breakfast – one or two slices would still leave me a good window for the remainder of the day plus the whole wheat element will keep me fuller.
NOTE: If you’re after a richer indulgence, you can replace the applesauce with melted butter (or vegetable oil if you don’t want to live that dangerously). But that means a higher calorie count! Tehehehe.
Low fat banana cake
1 cup whole wheat flour
1 cup cake flour
3 large bananas – mashed
3/4 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
2 tsp skimmed milk (optional)
- Preheat your oven to 180°C.
- In a bowl, mash the bananas before adding in the sugar, applesauce, eggs and vanilla extract. If you’re using milk, add this in as well. Stir until well incorporated.
- Add in the flour, baking powder and baking soda. Stir the ingredients with a wooden spoon gently – take care to not overbeat. If the mixture is lumpy, that’s okay.
- Pour into a loaf tin or any pan of your choice. Bake for about 20-30 minutes or until the top is golden brown.
- Enjoy them fresh or store in an airtight container to keep.