Monday, March 31, 2014

Decadent Banana Prune Cake in Caramel Sauce, Eggless and Low Fat



This banana prune cake feels so decadent and naughty, but the cake itself has only 2 tablespoons of butter, which if you want can be omitted. The cake gets its moistness from the addition of bananas which together with the pureed prunes add a richness and exotic taste. It such a delectable desert, and goes really well with coconut ice-cream.

I have been experimenting with bananas as a substitute for butter and oil for a while. This cake was made for my father who is vegetarian and cannot eat too many rich deserts. You will not believe that there is hardly any butter, and if you choose to not use caramel sauce it will be surprisingly low in fat. There are also no eggs in this recipe, so it is suitable for vegetarians. If you can eat eggs you may add an egg and omit a quarter cup of milk from the recipe. Add the egg to the wet ingredients if using.

So try this recipe and let me know what you think.
 

Cuisine:        International,
Good for:      Desert      
Time:            1 hour
Serves:         10
Skill:             Medium
Suitable:       Vegetarian (eggless), low fat
Allergy          Contains wheat, milk


Ingredients

 
Dry ingredients
2 c               flour
1 c               sugar
3 tb              baking powder
1 tsp            baking soda
1 tsp            cinnamon
1 tsp            salt

Wet ingredients 
1¼ c            milk
½ c              bananas mashed
6                  prunes
2 tb              lemon juice
½ tsp           lemon zest
2 tb              oil or melted butter, optional
 
Topping
1 c              caramel sauce optional


Procedure 
  1. Mix all dry ingredients in one bowl.
  2. Mix all wet ingredients in a bowl. Puree till smooth in blender.
  3. Add the dry ingredients into the wet ingredients until well combined
  4. Preheat oven to 375.
  5. Pour half into a 6" circular cake pan. Repeat with other half.
  6. Let bake for 30-40 mins untill an icepick inserted in center of cake comes out clean.
  7. Let cakes cool till warm.
  8. Gently cakes take out of tin.
  9. Use an ice pick or toothpick and pokes holes in top of both cakes.
  10. Pour half of caramel sauce on one cake. Put other cake on top and repeat poring on other cake.

 Variation:
  1. Add an egg and omit ¼ cups milk.
  2. Omit 2 tb butter and substitute 2tb milk.


2 comments:

ShareThis

Related Posts with Thumbnails