Low fat banana cake

Low fat banana cake

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.

Low fat banana cake

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
2 eggs
3 large bananas – mashed
3/4 cup brown sugar
3/4 applesauce
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
2 tsp skimmed milk (optional)


  1. Preheat your oven to 180°C.
  2. 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.
  3. 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.
  4. Pour into a loaf tin or any pan of your choice. Bake for about 20-30 minutes or until the top is golden brown.
  5. Enjoy them fresh or store in an airtight container to keep.

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