- 2½ cups unbleached white flour, preferably pastry flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp nutmeg
- ½ tsp ground cardamom (optional)
- ¾ cup brown sugar
- 2 egg yolks
- 1 cup lightly mashed ripe bananas
- ¾ cup unsweetened applesauce
- ⅓ cup canola or other vegetable oil
- 1 tsp pure vanilla extract
- 4 egg whites
Prepare a 10-inch Bundt pan with cooking spray or a light coating of oil.
Sift the flour with the baking powder, salt, nutmeg, and cardamom, if using, into a large mixing bowl. Add the brown sugar, mix well, and set aside.
Combine the egg yolks, bananas, applesauce, oil, and vailla and mix well. Add the banana mixture to the dry ingredients and stir just until evenly blended.
Beat the egg whites until stiff but not dry. Gently fold the egg whites into the batter and pour it into the pan.
Bake for about 60 minutes, until the cake begins to pull away from the sides of the pan and a knife inserted in the center comes out clean. Cool on a rack for 10 minutes, and then invert onto a plate.
Makes one 10-inch Bundt cake. Serves 16.
Moosewood Restaurant Low-fat Favorites (1996, Vegetable Kingdom, Inc.)
