I had some brown bananas sitting on my counter so I decided to make a healthy banana cake for my daughter (and myself and my husband ahem). Anyways, here is my version of Norene Gilletz’s Banana Cake recipe from Meal, Lean and Yummy cookbook. The best time to eat this cake ( a SMALL piece) is to have it right after a workout. Cut half the cake in half and freeze the rest so it doesn’t tempt you. Enjoy!!

Ingredients:

Serves 15

3 large, very ripe bananas

1/4 cup canola oil

3/4 cup sucanut

1 egg plus 2 whites

1 tsp vanilla

3/4 cup kefir

1 tsp baking soda

1 tsp baking powder

1 cup whole wheat flour

1 white light spelt flour

1/4 cup ground flaxseed

1/2 cup Reese Peanut Butter chips (I had to use them up plus who doesn’t love peanut butter and banana)

Instructions:

Preheat oven to 325F. Spray a 7 x 11 ” Pyrex with non stick spray. Puree the bananas in the processor until smooth. Measure 1 1/3 cups of puree and set aside. In the food processor beat oil, eggs, egg whites, vanilla and sucanut until all mixed and light. Blend in bananas. Add kefir and process for about 5 seconds. Add baking soda, baking powder and flour. Process with quick on/off pulses until flour disappears. Add in ground flaxseed and Reese’s peanut butter chips. Pulse until combine about 3-4 times. Pour batter evenly in Pyrex. Bake for 30-35 minutes until a fork comes out clean.