My fiance was talking to someone about this blog and there was something he said that made me realise how much I’ve let myself go. He said … “She has a blog called yummy calories but it’s not really low calories … it’s just calories.” That’s when I realised that for the past year or so, all the recipes I’ve posted have been … non-diet. My last recipe … I couldn’t even post a calorie count because it was THAT BAD (but so goooood!).
So I’m going to go back to basics now. Serving sizes are going to be smaller and hopefully calorie counts as well. I’m not making any promises though … yummy does come before calories in yummycalories … but you can’t neglect the calorie component of what you eat. Anyway so after my long spiel … here’s a fluffy and light recipe for today: banana cake. It’s not as good as my mum’s banana cake but this is not too bad. Good for using up ripe bananas!
Prep time 20 mins
Cook time 30-35 mins
80g caster sugar
1 banana, mashed
90g self-raising flour
1 tsp nutmeg
15g pecans, chopped
Preheat the oven to 180C and grease a 6.5″ oval baking dish or similar. I usually grease it and place a bottom layer of baking paper (not on the sides). This makes it extra non-stick without having visible folds on the sides of your cake.
Cream the butter, sugar and honey until smooth.
Beat in the eggs and mashed banana.
Sift the flour and nutmeg into the mixture and mix until smooth.
Stir through the chopped pecans.
Bake in the oven at the lowest tray for 30-35 mins. I found that when I baked it at a higher tray, it burnt the outer layer. It might just be my oven – I’m due for a new one anyway! 🙂
Serve on its own for the lowest calorie count … but if you want to indulge, serve with some ice cream or cream. Perfect for a summer day.