Craving a sweet tooth, but you don’t want to damage your diet? The banana coconut cake hits the spot without busting your diet plan. Made with real bananas I added a light whip topping to make it even healthier (for a sweet).
Here are some tips to keep in mind:
- For the cake, I substituted a thick Greek yogurt for sour cream which will provide the same consistency with less calories and more protein.
- Use skim milk instead of whole milk for a better balanced diet.
- Be sure to use a very ripe banana. Not only will it cook better, but you can use up those ones you haven’t had time to eat and it mashes easier.
- Instead of using thick, sugared frosting, I substituted for a light, whipped topping.
- Between each layer of whipped topping I added
- The toasted coconut will only take a few minutes (3 at max) to brown in the oven at 350 ˚F.
- Instead of icing the entire cake, ice the layers and leave the rest exposed. It will give it a more modern look and
- The cake itself will be denser since there is banana and thin because of less batter.
- Lay it on a cooling rack to cool before handling. This process will allow the cake to firm up and stack easier.
- Use can use pam to coat the cake pan instead of butter again for less calories and
Cut the cake into 2 or 4 pieces to share or save for later. Scoop a mouthful and satisfy that sweet tooth. The cake is a dense banana cake with a touch of sweetness. The toasted coconut helps bring that coconut flavor forward and adds a crunch. In place of coconut, you could use toasted walnuts or another topping of your choice. There are tons of possibilities to try and indulge your guests in. You won’t have to break your diet with this cake.
Leave a comment with your topping ideas. Follow my Pinterest for more delicious recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.