Save the pumpkin for the soup, the cranberries for the sauce and the pecans for the stuffing. Add a nontraditional flavor to your Thanksgiving table with banana cake, and indulge in another Fall flavor that deserves a place in the holiday spotlight. Try this delicious, healthy dessert that’s a crowd-pleaser and is super easy to make. Your guests will think you saved the best for last when you serve this incredible sweet treat. Make sure they leave enough room for yummy, moist banana cake. This cake serves nine people.
- Vegetable oil cooking spray
- 4 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar
- 1/2 cup low-fat (1.5%) buttermilk
- 2 large eggs
- 2 large egg whites
- 2 large overripe bananas plus 1 large ripe banana
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups cake flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon granulated sugar
How to Make It
- Preheat the oven to 350°. Lightly spray an 8-by-12-inch baking dish with cooking spray. In a large bowl, beat the butter until creamy. Beat in the brown sugar and buttermilk until combined. Beat in the eggs and egg whites.
- In a large measuring cup, mash the overripe bananas with a fork; you should have 1 cup of puree. Halve the ripe banana lengthwise; then cut it crosswise into 1/2-inch chunks and add it to the puree. Stir in the lemon zest and juice. Fold the banana mixture into the batter, then fold in the flour and baking soda just until no white streaks remain. Spoon the batter into the prepared baking dish and sprinkle the top with the granulated sugar.
- Bake the banana cake for about 30 minutes until golden and the top springs back when lightly pressed in the center. Let cool completely in the pan before cutting into pieces.
- One Serving Calories 276 kcal, Protein 5 gm, Carbohydrate 49 gm, Cholesterol 62 mg, Total Fat 6.9 gm, Saturated Fat 3.8 gm.
Read More: Healthy Thanksgiving Desserts