Who wants a cake that could be a bread? This is a twist on Banana Nut bread. WARNING to all you diabetics and gluten and yeast sufferers! Stay away! Ooooh, but it is rich and yummy. I did this in my pre-Weight Watchers and Candida diet days.
Makes 1 loaf in a 9x13x2 inch glass cake pan.
Serving size: 1/12 of the cake
1 serving= approx. 15 POINTS (with frosting)
Preheat oven to 350F
3 1/2 c flour (1 c wheat, 2 1/2 c white)
3 tsp baking powder
1 tsp baking soda
Sift together in a small bowl
4 large bananas
2 Tbs non-alcoholic Margherita mix
Mix in medium bowl
1 1/2 stick salted butter
3/4 c cane sugar
3/4 c confectioner sugar
3 large eggs
In a large bowl, melt/soften butter and cream with sugar. Let rest about 5 minutes. Add the eggs and beat for 4 minutes until light and fluffy.
3/4 c Kahlua
1/2 c walnuts, crushed
3/4 c carob chips
In the large bowl, beat in sifted dry ingredients and Kahlua alternately in 3 stages. Half way, let rest 1 minute. Fold in bananas, nuts, and carob.
Grease a 9x13x2 inch glass cake pan.
Pour in batter, spreading evenly. Place in preheated oven and bake for 45 minutes.
Let cool in the pan for 10-15 minutes then cool on rack for 10-15 minutes.
Beat together 1 melted stick of butter, 2-3 cups confectioner sugar and 1/3 to 1/2 cup of Kahlua until slightly thick. Let rest for 3-5 minutes and spread evenly on the cooled cake.
The frosting adds 5 POINTS per slice (this has already been figured in the POINTS at the top)
Enjoy! and have a slice for me.
Copyright October 2010