Chocolate Chip Banana Cake

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So sorry I have been away for a while. I’ve been catching up on projects and making the same old stuff over and over again. I thought it was high time to try out a recipe that’s in the cookbook I’ve been typing up (from all sorts of sources).

This recipe was adapted from an almond flour gluten free recipe. Just replace the flours I used with 3 cups of almond flour. I used really ripe (pretty much blackened) bananas, so the flavor was off, and smells a bit rancid. So use a little bit fresher bananas. Apparently the baking process won’t help make old bananas taste better.

Chocolate Chip Banana Cake

2 c flour
¼ c almond flour
½ tsp sea salt
1 tsp baking soda
½ c unsweetened applesauce
3 large eggs
1 Tbsp vanilla extract
½ c dark chocolate chips
1 c (2-3) mashed very ripe bananas

Preheat oven to 350°. Grease 9-inch cake pan with coconut oil and dust with flour.

In a large bowl, combine the flours, salt and baking soda. In a medium bowl, whisk together the applesauce, eggs and vanilla extract. Stir the wet ingredients into the flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.

Bake for 35 to 45 minutes, until toothpick inserted in center comes out clean. Let the cake cool for 1 hour, then serve.

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Meringue Coconut Brownies

merignue brownies_0313_06-EditThis is a fun recipe. I managed to read the name and ingredients and still believe I was making regular old brownies with some coconut. I’ve heard of meringue, but had no idea what it entailed to make it. And let it be said that before this recipe I had only successfully gotten my egg whites to create stiff peaks once. Now that I have accomplished this feat for the third time (I’ve had to use my new found skill since) I think I might remember what to do.

In case you don’t know how to get your egg whites into stiff peaks as some recipes ask merignue brownies_0313_03this is how: Get your electric handheld mixer out and put on the whisk attachment. Put your egg whites in a bowl that you can use your mixer with. Then whisk away. One recipe said it takes about a minute, I would say more than that. So it’s super simple, but for some reason until recently this was a very challenging part of baking for me. Now onto the recipe you clicked on to begin with! Please note that I cut down the sugar from the totals listed below.

Makeover Meringue Coconut Brownies

(Found in Taste of Home Healthy Cooking)

 ⅓ c butter, softened
⅓ c plus ¾ c packed brown sugar
⅓ c sugar
1 tsp vanilla extract
2 c all-purpose flour
½ tsp baking soda
¼ tsp salt
⅓ c fat-free milk
1 c (6 oz) semisweet chocolate chips
1 c flaked coconut
½ c chopped walnuts
3 egg whites
¼ tsp cream of tartar

In a small bowl, cream the butter, ⅓ merignue brownies_0313_01cup brown sugar and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Press into a 9×13-in greased baking pan. Sprinkle with chocolate chips, coconut and walnuts.

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In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining brown sugar, 1 Tbsp. at a time. Beat until stiff peaks form. Spread over the top. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake).

Cool on a wire rack. Cut into bars. Store in the refrigerator (this is super important!) They will be super sticky if you don’t.

merignue brownies_0313_04So there you have it, these delicious bars that claim to be brownies in disguise.

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