Healthy Oven Banana Currant Layer Cake

  • Serves: Makes 2, 8 - or 9- x 2-inch round cake layers
  • Baking Temp (degrees F): 350
  • Views: 7190
  • Comments: 3

Variation: Low-fat Banana Currant Layer Cake

Photo and cake by msbreez, Premium Member © Sarah Phillips

Most banana cakes are baked in a loaf pan, but this is such a favorite at my house that it often makes an appearance at family celebrations dressed up as a layer cake. If you have the time, the cake tastes even better if the layers are wrapped and refrigerated overnight so the flavors get a chance to mix and mellow! I love to fill and frost this cake with Seven Minute Mocha Frosting - banana and mocha are such great flavors together!

MSBREEZ, Premium Member, Says: "Hey all. Here's what we made this weekend for Big Boy's 4th BD. He requested several versions of a birthday cake and I settled on this. The original request was a banana cake with monkeys jumping on top. Well, lots of procrastination happened and he got a cake that sort of resembled a bunch of bananas. lol It was Sarah's Banana Currant Layer Cake, without currants, instead with bittersweet choc chips and Tami's or Perfect Buttercream....Anyway, the cake is fabulous Sarah!"

2 1/2 cups whole-grain wheat pastry flour (spoon into measuring cup and level to top)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt

1 cup mashed bananas (about 2 large); mash and then measure
1 cup dark brown sugar, packed
3/4 cup buttermilk
1/4 cup unsweetened applesauce
2 large eggs
2 tablespoons canola oil
2 teaspoons vanilla extract

1/2 cup currants

1. Position a rack in the middle of the oven and heat to 350 degrees F. Lightly spray 2, 8- or 9- x 2-inch nonstick round cake pans.

2. In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt until well combined. Set aside.

3. In another medium bowl, using a handheld electric mixer set at high speed, beat the bananas, dark brown sugar, buttermilk, applesauce, eggs, oil and vanilla until lightened and frothy, about 1 minute. Make a well in the center of the dry ingredients and pour in the applesauce mixture. Using a spoon, stir until almost combined. The batter will be thick, and there should be a few traces of flour remaining. Add the currants, if using, and fold just until the flour is incorporated. Do not overmix.

4. Divide the batter equally between the two pans. Using a gentle touch, smooth the tops. Bake for about 25 to 30 minutes (about 20 minutes in the 9-inch cake pans; about 25 minutes in a 9 x 13-inch cake pan) or until the cakes spring back when pressed gently in the center and the sides are starting to pull away from the pans. Do not overbake.

5. Cool in pan on wire cake rack for 10 minutes before unmolding. Turn right side up, and cool completely.

Frost with Seven Minute Mocha Frosting. Place one cake, flat side up on a serving platter. Spread with about 1/2 cup frosting. Place the other side, round side up, on the bottom layer. Frost the top of the cake with the remaining frosting and serve.

The frosted cake can be stored at room temperature for a day or two, preferably under an inverted bowl or in a cake keeper. Refrigerate after that for up to 5 days total.
Applesauce-based cakes attract moisture from the air and become sticky on top.
The cake can be frozen for about a month. Thaw in its wrappers at room temperature.

Substitute one large egg with two large egg whites

By Sarah Phillips, The Healthy Oven Baking Book, Doubleday, 1999;

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