This past couple of weeks has been a bit trying for me. In addition to a bit of a grueling schedule at work, part of my personal life took a pretty bad turn, and I’ve been struggling to keep myself sane ever since.
I’ve been turning to baking more and more over the past week or so, just to keep my mind off of my situation. My husband has been happy to benefit, even though he’s not very happy with what has made me do this more often.
But when I bake, the world kind of melts away for that little bit of time. Because I work from home, I have more flexibility to take a bit of a break to work on something as simple as dinner, and it gives my eyes a bit of a chance to uncross from the information I’m working with day in and day out. I made a massive pan of lighter macaroni and cheese for my husband and I to pair with some chicken for dinner, which, until I discovered the linked recipe, I hadn’t figured out a way to eat since I’d started my weight loss journey. I’ve felt like I’m indulging, which really has kept me sane.
Today, while working toward solutions to my personal issues, I took a break and made this cocoa banana breakfast cake. We’d had some bananas sitting on top of our fridge this week, and from how they looked today, they would be perfect for some sort of baked good. I tweaked one of my favorite recipes for a banana breakfast cake to include cocoa and poured it into one of our baking dishes, hoping that it would turn out well and that I hadn’t just wasted two perfectly good bananas…
I didn’t. The bananas and sugar add just the right amount of sweetness to offset the deep chocolate flavor of this light, fluffy breakfast cake. At 160 calories a slice, this cake is perfect for nearly any time of day. I consider it a breakfast cake, but you can even serve yourself a slice as a snack, and I’m sure it’d make your day feel as sunny as mine just did.
And my husband had nothing but happy noises to make while snarfing it down.
160-calorie, low-fat breakfast cake that can satisfy any sweet tooth!
- 2 medium bananas, mashed
- 1/3 cup fat-free ricotta cheese
- 1/3 cup unsweetened applesauce
- 2 large egg whites
- 2 tablespoons Smart Balance spread, melted and cooled slightly
- 3/4 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/3 cup sucanat, whole cane sugar or evaporated cane sugar
- 1/2 teaspoon baking soda
- 1/2 cup whole wheat pastry flour
- Preheat oven to 330F and prepare a 9x9" baking dish with non-stick cooking spray, then set aside.
- Mix the wet ingredients in a large bowl: Banana, ricotta, applesauce, egg whites, and vanilla extract. Set aside.
- In a medium bowl, combine the dry ingredients: Cocoa powder, sucanat, baking powder, salt, and flour. Use a whisk to mix the dry ingredients together until it looks uniform and no clumps remain.
- Pour 1/3 of the dry ingredients into the bowl of wet ingredients. Stir mixture with a spatula until just combined. Pour another 1/3 of the dry ingredients into the bowl of wet ingredients. Stir mixture with a spatula until just combined. Pour the final 1/3 of the dry ingredients into the bowl of wet ingredients, then stir the mixture with a spatula until just combined.
- Pour the batter into your prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with only a few crumbs sticking to it. Let cool before serving.