Storified by Arya McLean· Sat, Mar 30 2013 17:51:16
A moist and aromatic cake adapted from 1,001 Delicious Desserts for People with Diabetes edited by Sue Spitler, Linda Eugene, and Linda R. Yoakam, banana cinnamon cake is lower in fat and carbohydrates compared to other recipes. This version is made with light brown sugar, baking powder, baking soda, ground cinnamon, salt, banana yogurt, ripe bananas, butter, egg whites, and pure vanilla extract. The delicious gourmet cooking recipe is covered in a luscious glaze made with powdered sugar, butter, and fat-free milk. Serve banana cake for breakfast with milk or coffee or for dessert with some liqueur or tea.
Banana cake is the perfect recipe for using up ripe bananas. You can even use overripe bananas to make a sweet and moist cake. Bananas that are almost black can make a wonderfully delicious cake. It freezes up wonderfully so you can keep it longer and enjoy it anytime of the week. You can also make banana bread using this recipe for banana cake, just use a loaf tin instead of a cake pan. You can also make banana muffins using muffin tins but the caking time will vary depending on the size of the tin and the pan. The yogurt in this recipe adds a creamy texture to the cake and the baking powder and baking soda act as a leavening agent for a fluffy and light cake.
For a crunchy banana cake, you can sprinkle chopped nuts like pistachios, almonds, pecans, or cashews on top of the glaze. While the nuts are quite nutritious and healthy, however, they contain fat and add calories to the dish. If you wish to decorate the cake with nuts, it is best to toast them fist to improve their flavor and texture. Do not go overboard with the bananas and use only what the recipe requires since too much bananas will leave the cake heavy and soggy.