Banana Walnut Cake

As I've mentioned before, trying to recreate healthier versions of traditional desserts can be a bit of a challenge. When you replace the ingredients that most people associate with the familiar texture and consistency of a delicate cake, or a melt in your mouth frosting, you end up with something, while still delicious in its own right, is quite different than the original version. The "Banana-Walnut Cake" (page 448) is a case in point. After switching out the white flour for whole wheat pastry flour, and using apple sauce to replace the oil, what I ended up with was something more like banana bread, rather than cake. Mind you, I am not complaining, not in the least! This healthier version of an already vegan dessert is not only delicious, it is a guilt-free indulgence for those times I am craving a dessert. With three bananas in the batter, the "cake" is already very moist, and using applesauce instead of oil provides a complementary flavor.  The recipe suggests a couple of different toppings, but I chose to frost it with the "Chocolate Peanut Butter Frosting" found on page 504, which turned out perfect!

  

Keeping it "McDougall Friendly" checklist:

• Use whole wheat pastry flour instead of all-purpose (white) flour.
• Substitute 1/3 to 1/2 cup apple sauce for the 1/4 cup oil.
• Use a non-stick cake pan that doesn't need to be oiled before baking.