26 October 2010

Deliciously Unhealthy Kahlua Carob Banana Nut

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.

Kahlua frosting:
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

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