Enjoy a satisfying slice of comfort without the guilt that comes with eating traditional junk food! Cut yourself a slice of satisfying bliss that’s also packed with fiber from whole wheat pastry flour, steel cut oats (that blend right into the cake with no effect on the texture), and pistachios. Sweet, scrumptious maple flavor, as well as a cool cream cheese icing and a sprinkling of milk chocolate covered raisins give this cake a luxurious, decadent taste without being too unhealthy. Make this cake for friends, family, or just yourself when you’re in need of some comfort!
I attempted to make a layer of caramelized bananas on the bottom of the cake, but I don’t think they exactly got caramelized in the oven, so it was more like sweetened bananas, still good but not quite the effect I was looking for. If you try caramelizing the bananas separately and serving them with or baking them into the cake, please tell me how it goes! I also recommend using two bananas instead of one, or at least use 1/5 large bananas because it was a bit of a sparse layer of banana slices. So if you just want a taste of banana, use the amount specified here; if you want the banana to be a more major element of the cake, use 1.5-2 times the amount for all the caramelized banana ingredients.
Maple Banana Cream Cheese Comfort Cake
makes one 9″ round cake (about 12 servings)
caramelized bananas (I recommend doubling all caramelized banana ingredients)
- 1 large banana, sliced
- 1 tbs Earth Balance Original or Whipped
- 1/2 tsp organic light amber maple syrup
- a squirt of lemon juice
- 1 tbs brown sugar
- dash of cinnamon
- 2 cups whole wheat pastry flour
- 1/2 cup steel-cut oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup Truvia brand baking blend
- dash cinnamon
- 2 eggs (or egg substitute equivalent of 2 eggs)
- 1 vanilla flavor Greek yogurt (I used Chobani brand Simply 100 vanilla Greek yogurt)
- 1/2 cup milk
- 3/4 cup organic light amber maple syrup
- 1/2 cup Sun Maid brand mixed jumbo raisins
- 1/2 cup semisweet chocolate chips (I used Ghiradelli brand)
cream cheese icing
- 3 Laughing Cow brand Smooth Sensations Cinnamon Cream Cheese wedges
- 2 tbs milk
- 3 tbs raw shelled pistachios
- 2 tbs milk chocolate covered raisins (I would have preferred dark chocolate, but this is what we had stashed away in the freezer at the time!)
Preheat oven to 350 Fahrenheit. Spray a 9″ round pan with nonstick spray.
For caramelized bananas: In a small bowl, combine sliced bananas, brown sugar, cinnamon, maple syrup and lemon juice. Cut in Earth Balance. Toss together. Distribute banana slices evenly across bottom of prepared round pan.
For cake batter: In a large bowl, combine the dry ingredients. Mix. Add wet ingredients and mix well. Gently stir in raisins and chocolate chips.
Pour cake batter over banana slices in prepared pan. Bake at 350 Fahrenheit for25-30 minutes or until a cake tester inserted into the center of the cake comes out clean.
For cream cheese icing: If you know a better-looking icing recipe, I invite you to use that instead. This icing looks repulsive on the cake and doesn’t cover it evenly, but it tastes just fine and is plenty rich and filling. Here’s what I did:
Combine Laughing Cow cheese and 2 tbs milk in a medium bowl. Mix using an electric mixer on a low setting until texture is smooth (or as smooth as it’ll get.)
Spread icing on cooled cake. Place cake in refrigerator for a few hours or overnight before serving. Serve chilled.
Carmelized banana recipe from Spoonful
Maple cake recipe adapted from Martha Stewart