Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Cottage Cheese Banana Snacking Cake
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- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 25 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 192
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 22 milligrams
- Sodium
- 151 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 1 grams
- Sugar
- 16 grams
- Protein
- 5 grams
This moist, fluffy cake is the perfect healthy treat when you’re craving something sweet and delicious but not too heavy. The secret ingredient is protein-rich cottage cheese, which helps make the cake lower-fat and lower-calorie and provides a generous 5 grams of protein per serving (see Cook’s Note). Bananas, brown sugar and avocado oil keep it flavorful and tender, and a topping of walnuts and turbinado sugar adds just the right amount of crunch.
- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 25 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 192
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 22 milligrams
- Sodium
- 151 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 1 grams
- Sugar
- 16 grams
- Protein
- 5 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with a piece of parchment, leaving a 2-inch overhang on two sides. Spray the parchment lightly with cooking spray.
- Whisk together the flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Combine the cottage cheese and bananas in a food processor and pulse until smooth (some small bits are okay). Scrape into a large bowl and add the egg, brown sugar, avocado oil and vanilla. Whisk until combined. Add the dry ingredients and gently whisk together until just combined.
- Scrape the batter into the prepared pan and sprinkle the top evenly with the walnuts and turbinado sugar. Bake until a toothpick inserted in the middle comes out clean, about 25 minutes.
- Let the cake cool in the pan for 20 minutes, then use the parchment overhang to lift the cake out of the pan and onto a rack to cool completely. Cut into 9 squares. The cake can be stored covered at room temperature for up to 3 days.
Cook’s Note
Cook’s Note: For snacks and desserts, Food Network defines lower-fat as 10 grams of total fat or less per serving and lower-calorie as 250 calories or less per serving. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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