Low Fat Whole Wheat Banana Spice Cake

This is the kind of banana cake you make when there are too-ripe bananas on the counter and you want to feel a little better about eating cake for breakfast. A whole-wheat-and-AP flour blend, mashed bananas standing in for some of the fat, and tangy buttermilk keep the crumb tender without a stick of butter or a cup of oil in sight.

Use genuinely overripe bananas, the speckled and almost-black kind that smell strongly sweet. They are sweeter, easier to mash, and deliver better banana flavor than firm yellow ones. If your bananas are not ripe enough, roast them in their skins at 300°F (150°C) for 20 minutes; they will turn black and pull the same trick.

The spice mix is what makes this a banana SPICE cake rather than just banana bread baked flat. A teaspoon and a half of cinnamon, three-quarters of a teaspoon of nutmeg, and a half teaspoon of cloves give it that holiday-baking warmth without overpowering the banana.

Whole wheat flour brings a nutty, slightly earthy note and extra fiber, while the all-purpose flour keeps the texture from going dense and brick-like. Sifting both is non-negotiable, sorry, is essential. Whole wheat flour clumps as it sits and uneven flour means uneven crumb.

Kitchen Tips

• Use real eggs (2 large) in place of the liquid egg substitute for richer flavor. Egg substitute works but flattens the taste slightly.
• Substitute melted butter for the margarine. The recipe predates modern thinking about saturated fats, and butter is the upgrade if you are not strict about it.
• Mash the bananas thoroughly with a fork or potato masher before measuring. A few small lumps are fine; larger chunks turn into mushy banana pockets in the cake.
• Toast the walnuts at 350°F (175°C) for 8 minutes before chopping if using. The flavor jump is significant in a low-fat cake where every flavor counts.

Variations

• Drizzle a simple cream cheese glaze over the cooled cake for a more dessert-forward finish.
• Stir in ½ cup of chocolate chips along with the walnuts for a sweeter, more crowd-pleasing version.
• Add the finely grated zest of an orange to the wet ingredients for a brighter, citrus-spiked banana cake.