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
Calories:
Author: Martha
Ingredients
1/3cupcoconut oil or vegetable oil
1/2teaspoonsalt
3/4cupsugar
2large eggs
1-1/2teaspoonsvanilla
1teaspoonbaking soda
3/4cupslow fat buttermilk
1cupmashed bananas2 large very ripe bananas
2cupsall-purpose flour
Frosting
1tablespoonbutter
2tablespoonshot water
1cupconfectioner's sugar
2tablespoonspeanut butter
1/2teaspoonvanilla
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.