Banana Loaf Cake

We have run out of bread. And this is the rare occasion when OCT will ask me to bake something for him to eat as breakfast. Perfect timing for me to try out Nick Malgieri's latest book: Perfect Light Recipes. A book full of dessert ideas, all under 300 calories per GENEROUS serving.

I chose a Banana Cake recipe, because I had some bananas in the freezer, urging to be used. And banana sounds healthy enough for breakfast. It was a simple recipes, using 5 bananas, 3 egg whites, some sugar and plenty of flour. Compared to my favorite banana cake recipe, I found this cake to be a bit too compact, eventhough the cake is bursting with banana. On hindsight, it may make the cake better had I remembered to include some lemon zest. I guess I will never find out, because I don't think I will revisit this recipe. Sorry Mr Malgieri. Maybe I will try other recipes in your book to make up for this. I heard lots of good reviews with other recipes from people who had tried them. I think I would try them soon, particularly the biscottis! And maybe the chocolate chips cookies and oatmeal raisin cookies.

Banana Loaf Cake
Adapted from Nick Malgieri's Perfect Light Desserts

2.5 cups bleached all-purpose flour (spoon flour into dry measure cup an level off)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 large egg whites
1/2 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2.5 cups mashed banana (about 5 large, very ripe bananas)

One 9x5x3-inch loaf pan, sprayed with vegetable cooking spray and the sprayed surface coated with fine, dry breadcrumbs

Set a rack in the middle of the oven and preheat to 350F.

Stir together flour, baking powder, baking soda and cinnamon. In a medium mixing bowl, whisk the egg whites to break them up, then whisk in the granulated sugar and the brown sugar.

Whisk in the butter and vanilla, followed by the mashed bananas.. Sift the flour mixture over the banana mixture and thoroughly fold it in.

Scrape the batter into the prepared pan and smooth the top. Bake the cake for about 55 to 65 minutes, or until a toothpick inserted in the center emerges clean.

Cool cake in the pan on a rack for 10 minutes, then unmold it and cool completely on a rack.

Serving: This cake is excellent unadorned, or it can be spread with a little low fat cream cheese.

Storage: Keep the cake wrapped in plastic at room temperature after it has cooled. For longer storage, double wrap and freeze for up to a month. Defrost and bring to room temperature before serving.