Amazing Low Fat Coconut Banana Cake
1/2 (12 ounce) container lite silken tofu
3-4 tablespoons maple syrup or brown rice syrup
4-5 whole pitted dates, softened
1 tablespoon canola oil
4 very ripe bananas
1 tablespoon vanilla
1 tablespoon cinnamon
sprinkle nutmeg
1 1/2 cups wheat pastry flour
1/4 cup whole wheat flour
1 tablespoon baking powder
1/2 tablespoon baking soda
1/4 cup organic sucanat or sugar
3-4 tablespoons Lite coconut milk
1. Preheat oven to 375 degrees F. Combine first 4 ingredients in food processor, and process until smooth. Mash banana very well and combine with vanilla, and spices.
2, Mix banana mixture with dry ingredients, and incorporate. Incorporate the tofu mixture. Mix together and slowly add coconut milk for good consistency.
3. Pour into any kind of pan you desire. Bake for 30 minutes.
So yummy. I promise this is the best banana cake you have ever tasted in your life and so healthy for you! My friends rave about it (should I tell them its vegan?? Nahhh!)
SO HOW'D IT GO?
Hi there
I made this cake kind of expecting a lot because it was the "Amazing" low fat coconut banana cake, but i don't really think it was that amazing. I did come out really fudgey and not cake-like at all. i think the recipe calls for too much nutmeg also. it was a little too spicy. I think kookoo4couscous 's suggestion for putting unsweetened coconut in the batter would be good. It didn't come out tasting that much of coconut. It would also be better with some sort of frosting too.
The cake was good though. We ate it all.
Okay so I substituted half the ingredients in the recipe. I used reg silken tofu, b/c I didn't have lite, agave nectar instead of maple, no dates, applesauce for canola oil, whole wheat flour for all flour, soy milk for coconut and sadly while making the recipe I realized I was out of nutmeg and cinnamon. But it turned out really well. Thanks.
I made this for my christmas dinner dessert. everybody loved it, the vegans and the non-vegans alike!!
This was a really great recipe! I personally thought that it came out having the consistency of a vegan custard; whether this was meant to happen or not, I loved it!
Some modifications I made: I put some unsweetened coconut in the cake batter. Also, to produce a drip frosting, I combined soygarden margarine (about 2-3 tablespoons) with some of the leftover coconut milk, some unsweetened grated coconut, and brown sugar. I let this heat in a saucepan untill it was thickened and poured it on the top. (Stir baby, stir.)
Also a note to some of you, it took longer than the time specified...for me, around 45 minutes. Just be wary that it is cooked in the middle.
I will definitely make this again in the future...it'll act as a vegan coconut custard cake at my thanksgiving table!
~HeathA