The B-day cake

For a no-chocolate version of the cake, go to my next cake recipe.

In the past, cakes were enjoyed only on birthdays. Now pastries, cookies, cakes and sweets are a common treat every day. Not in my family, however! Sweets are kept for special occasions.

Recently, for one of our birthdays, I decided to "splurge" on the sugar and make a cake. The added sugar in the recipe comes only from the chocolate chips and the low-sugar jam (this one is optional). The rest of the sweet taste is due to the natural sugar in the bananas. The recipe calls for total of seven bananas, applesauce, walnuts and whole wheat flour!  This is lots of fiber! Even the almond butter and the cocoa powder have fiber.  I recommend that you use extremely ripe bananas that you have frozen in advance (in anticipation of someone's B-day).  

Since the cake is high in fiber, the sugar spike in the blood is moderated. Soluble fiber slows down the absorption of sugar. According to some calculations, ripe bananas contain 3 g fiber/120 g, mostly in the form of soluble fiber.
 

The B-day cake (up to 16 portions)

Ingredients:
4 ripe bananas (mashed)
4 oz (113 g) of unsweetened applesauce
2 tsp vanilla
3 eggs (lightly beaten)
1 cup whole-wheat flour
½ cup baking cocoa powder (no sugar added)
2 tsp baking soda
3/4 cup semi-sweet chocolate chips
1.5 cups walnuts (chopped)
 
Frosting ingredients:
5 Tbsp almond butter (7-8 oz)
4 Tbsp low sugar strawberry jam (optional)
4 Tbsp baking cocoa powder (no sugar added)
3 ripe bananas (mashed)
2 Tbsp chia seeds (optional)
 
Instructions:
Preheat the oven to 350°F and spray with oil a 9-inch springform cake pan (or spread some coconut oil). You can use any other type of cake pan.  I have also used a square cake pan (8" x 8"). 

Mix together the dry ingredients (flour, cocoa powder, and baking soda). Combine the mashed bananas, apple sauce, vanilla and lightly beaten eggs. Gradually incorporate the dry ingredients into the banana-egg mixture. Stir in the chocolate chips and walnuts. Transfer the batter into the pan, and bake for 40 minutes.  Cool before frosting. 

The frosting is prepared by mixing the four Tbsp of cocoa powder with the three mashed bananas and the almond butter. If you have some chia seeds, add 2 Tbsp. Either way, the frosting is delicious and healthy.

To finish the cake, first, spread the low sugar jam on the top of the cake. Then spread the frosting on top and the side of the cake. For the frosting, you may try peanut butter (with no added sugar), instead of the more expensive almond butter.

The decorations on the picture above were made by my child. Usually, I do not decorate the cake, but one could sprinkle some nuts and/or coconut shavings.
 
Notes:
1. I use only frozen bananas for this recipe. The frozen bananas are easier to mash/incorporate in the dough and frosting.

2. All springform cake pans leak. This is why I put the pan on a baking sheet in the oven. This however, increases the baking time to approximately 45 minutes or more.

In a process of frosting...

Happy B-day, everyone!