Recipes

BANANA CAKE WITH COCONUT CREAM FROSTING

Cake

  • 1 cup whole-wheat pastry flour (see Ingredient note)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 large egg white
  • 1 large egg, separated
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups sugar, divided
  • 1 cup mashed very ripe bananas (2 large)
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Coconut-cream frosting

  • 1/3 cup unsweetened coconut chips or flaked coconut
  • 12 ounces reduced-fat cream cheese
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon coconut extract
  1. To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Dust lightly with flour, shaking out the excess (or use cooking spray with flour).
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
  3. Melt butter in a small saucepan over low heat. Cook, swirling, until it turns a nutty brown, 1 to 3 minutes. Transfer to a bowl to cool.
  4. Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes).
  5. Combine the melted butter, egg yolk, remaining 1 cup sugar, bananas, oil and vanilla in a large bowl. With mixer on low speed, alternately add the dry ingredients and buttermilk; beat until just blended. Beat in a heaping spoonful of the whites. Using a whisk, fold in the remaining whites. Pour the batter into the prepared pans.
  6. Bake the cake until a skewer inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pans on a wire rack for 10 minutes. Invert onto the racks and let cool completely.
  7. To prepare frosting & assemble cake: Toast coconut in a pie pan at 350 degrees F until lightly browned and fragrant, 2 to 4 minutes.
  8. Combine cream cheese, confectioners' sugar and coconut extract in a large bowl; beat with an electric mixer on medium speed until smooth and creamy.
  9. Frost the cake, using a little less than half the frosting between layers and the rest on the top. Garnish with the toasted coconut.

TIP: Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.

NUTRITION INFORMATION: Per serving: 346 calories; 12 g fat (6 g sat, 4 g mono); 39 mg cholesterol; 53 g carbohydrate; 7 g protein; 2 g fiber; 370 mg sodium.

PEAR AND GINGER CHEESECAKE

Softened dried pears give this low-fat cheesecake much of its body. For the best taste, let it rest for 24 hours in the refrigerator.

  • 6 dried pear halves, chopped
  • 1/3 cup crystallized ginger
  • 1/2 cup water
  • 1 cup low-fat granola (without dried fruit)
  • 16 ounces nonfat or low-fat cottage cheese (1 3/4 cups)
  • 16 ounces nonfat cream cheese
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs
  • 1/3 cup all-purpose flour
  • 2 teaspoons vanilla extract
  1. Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray.
  2. Place pears, ginger and water in a medium saucepan; bring to a simmer over medium heat. Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 10 to 14 minutes.
  3. Meanwhile, process granola in a food processor or blender until finely ground. Pour it into the prepared pan; turn and tilt the pan to coat the sides and press down into the bottom to make an even layer.
  4. Transfer the pear mixture to a food processor; process until a coarse paste forms, scraping the sides of the bowl as necessary. Let cool for 10 minutes. Add cottage cheese and cream cheese; process until combined. Add granulated and brown sugars; process until smooth, scraping the sides as necessary. With the processor running, add eggs one at a time. Add flour and vanilla; process until creamy. Pour the batter into the prepared pan. Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge.
  5. Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes. Turn the oven off. Let the cheesecake stand in the oven, with the door ajar, for 1 hour.
  6. Transfer the cheesecake to a wire rack to cool for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

NUTRITION INFORMATION: Per serving: 209 calories; 2 g fat (1 g sat, 1 g mono); 58 mg cholesterol; 35 g carbohydrate; 13 g protein; 1 g fiber; 384 mg sodium; 153 mg potassium.

TIP: Cake-Baking Tips

  • When using cake pans, they must be greased and floured to create a thin layer of protection against the oven's heat. For greater convenience, use a cooking spray that has flour in the mix.
  • Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.

 

For further information about the Trust please call 01322 524079 or contact us via our website  www.ccctrust.org.uk or via email enquiries@ccctrust.org.uk