Low-fat Banana Almond Chocolate Chunk Loaf Cake
Low-fat Banana Almond Chocolate Chunk Loaf Cake
Ingredients
- 3 Large ripe bananas
- 3 cups All-purpose flour
- 1½ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Salt
- ½ cup Unsweetened applesauce
- 1½ cup Granulated Splenda or granulated sugar
- 3 Egg whites
- 2 tsp Pure vanilla extract
- 1½ cup Fat-free milk
- 2 tbsp White vinegar
- 2 oz Dark chocolate chunks I used chunks from an unsweetened chocolate baking bar
- ½ cup Sliced almonds plus a handful for topping (optional)
Instructions
- Preheat the oven to 350°F (177°C) and generously grease a loaf pan. I used my 9x4x4 pullman pan.
- In a large mixing bowl, mash the bananas.
- Mix in all the other ingredients, except the chocolate chunks and the almonds, with the bananas until no flour lumps remain.
- Add in the chocolate chunks and the almond slices. Mix just until incorporated.
- Pour the batter into the prepared pan. Top with the sliced almonds.
- Bake for 60-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. If the cake is browning quickly in the oven, tent it with aluminum foil to help it bake more evenly.
- Once done, remove from the oven and allow to cool completely before slicing, and serving.
