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healthy low fat banana cake with peanut butter frosting
4.09 from 12 votes

Healthy Low Fat Banana Cake with Peanut Butter Frosting

A lighter from scratch fresh banana cake with a thin layer of peanut butter frosting that's just as delicious as it's full fat cousin.
Servings: 16
Author: Martha

Ingredients

  • 1/3 cup coconut oil or vegetable oil
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 3/4 cups low fat buttermilk
  • 1 cup mashed bananas 2 large very ripe bananas
  • 2 cups all-purpose flour

Frosting

  • 1 tablespoon butter
  • 2 tablespoons hot water
  • 1 cup confectioner's sugar
  • 2 tablespoons peanut butter
  • 1/2 teaspoon vanilla

Instructions

  • Position an oven rack in the center and preheat oven to 350 degrees. Grease an 8 x 8-inch or 9 x 9-inch square baking pan.
  • In a large bowl, with an electric mixer, beat the coconut oil and sugar until well blended. Add the eggs and vanilla and beat well. Dissolve the baking soda in the buttermilk and add to the mixture.
  • Add the mashed bananas and beat until well blended.
  • Add the flour and stir just until combined.
  • Pour the batter into the prepared pan, spreading it out evenly.
  • Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
  • Remove from the oven and place the baking pan on a wire rack to cool completely.
  • To make the frosting, place the butter and water in a very small saucepan and heat to boiling. Pour over the sugar. Stir in the peanut butter until well blended and creamy.
  • Quickly spread the frosting over the cooled cake.

Recipe Notes

Nutritional Estimates Per Serving of low fat banana cake: 171 calories, 7.1 g fat, 23. 9 g carbs, 0.9 g fiber, 3.3 g protein, 5* WW PointsPlus Value.