Gooey banana cake

Thursday, March 13, 2014

I'm a sucker for a nice banana cake, and we happened to have a few incredibly ripe bananas hanging around. As I'm a part of now, I decided to treat you guys a little bit!

I've modified a basic banana cake recipe to a healthier one. I've substituted caster sugar with honey, and used wholemeal flour instead of white. I also threw in two scoops of Vi Shape nutritional shake mix for the extra protein, but the flavour isn't strong at all.

Gooey banana cake

125g margarine
100g honey
1 small egg
2 ripe bananas
190g wholemeal self-raising flour
50ml milk
2 scoops Vi Shape nutritional shake mix - optional
30g dark chocolate - optional

Preheat your oven to 170C (150C fan). Grease a tin - a loaf tin is ideal, but any cake tin will do - and set it aside.

In a small saucepan, combine the margarine and honey. Melt the mixture over medium heat and remove from heat. While the margarine mix cools down, mash the bananas in a separate bowl. You can use a blender or a bit of elbow grease with this one.

Once the margarine mix has cooled down enough, pour it over the mashed bananas. Add the rest of the ingredients and mix well. Remember to be careful with the egg - you don't want the margarine mix to be too hot, or the egg will start cooking and scramble!

Pour the mix in a tin and add the chocolate (if using). The buttons I used melted just enough for them to still stay in their original form, but make them spread when touching them with a spoon. Cook for 30-35 minutes, depending on desired gooeyness.

This recipe makes eight servings. The nutritional values for one serving are as follows (using soya milk):

227 kcal
34g carbs (15g sugar)
8g fat
6g protein


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