Banana Cranberry Cake (Low Fat)

Low Fat baked goodies always entail some oil and definitely sugar. Although the calorie count in a low-fat cake is less than a butter cake, if you are planning to stay away from oil completely, then it still does not help. I got a wonderful book from my dad last week - Rosemary Conleys - "Complete Hip and Thigh Diet". The best thing about this book is the variety of recipes that suit any lifestyle but still low on fat and sugar.

I picked this recipe up from the book, but adapted it since I did not have sultanas in hand. The cake is called "Banana Sultana Cake" in the book.

For the benefit of diet freaks out there, I am not going to babble any more. So here is the recipe.

Ingredients:

Bananas - 5 large and ripe, mashed
All Purpose Flour - 1 1/2 cup
Whole Wheat Flour - 1/2 cup
Baking powder - 2 tsp
Brown Sugar - 3/4 cup
Cranberries - 1/2 cup

Yes that is right. There is no butter or milk in this recipe.

Method:
Pre-heat oven to 180 degress C. Grease and line a loaf tin or 8 inch cake tin.

Sift the APF and wheat flour with the baking powder. Keep one table spoon of the flour mix aside.

Add the brown sugar to the mashed bananas. Add the flour mix to the bananas mixture and whisk with the mixer until combined.

Toss the cranberries in the tablespoon of flour kept aside earlier. Mix the cranberries into the batter.

Bake for 60 minutes or until a toothpick inserted into the cake comes out clean. The crust should be light brown in colour. 

Verdict: This is listed in the book as a dessert recipe for dinner, or for breakfast. Baking this cake was an eye opener for me. The smoothness of the bananas replaced the butter perfectly. The top was perfectly cursty and the inside had the smooth yet curmbly texture.