Banana cake is a standby for many family bakers, but Jacqueline K. jazzes up her version with crushed pineapple and maraschino cherries.
“It’s a delicious cake,” promises the Dracut, Massachusetts reader. “Is there any way to make it lighter while keeping the moist texture and delicious taste?”
There sure is! The original cake was very moist due to 1-1/2 cups of oil. However, the fruit also contributed to the moisture, so our makeover experts decreased the oil significantly and replaced a portion of it with applesauce. In addition, they switched the oil from vegetable to canola.
Decreasing the sugar and the walnuts and swapping out a whole egg for two egg whites helped turn Makeover Old-Fashioned Banana Cake into a tasty sensation. With 171 fewer calories per slice, it’s a wonderful accompaniment to cups of coffee or glasses of milk. Best of all, 63% of the fat has been removed, yet the moist texture remains.