Banana Bread Pound Cake

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It's starting to get chilly outside, and I'm not a big fan.  I like when you can run out the door without thinking, oh crap, I left my jacket inside!  Especially since I find myself running out the door a lot.  Cold weather inadvertently reminds me of comfort food.  Food that you can snuggle up with on the couch in a comfy robe.  My comfort food?  Banana Bread.

Banana Bread and I go way back, I talked about it on the first post of this blog!  This is one of the few desserts that my entire family likes (even my father, the savory-food-lover, and my sister, who seems to be on the anti-dessert brigade).  Thankfully, this Banana Bread Pound Cake was enjoyed by all, savory- and sweet-lovers!

This Banana Bread Pound Cake is comfort on a plate with a side of healthy  ;)  It is incredibly moist and tender, buttery and sweet, and tastes like it's from a bakery.
After one bite, no one will believe the nutrition stats! (nutrition label below)


Banana Bread Pound Cake:  [low fat, high fiber/protein]
(makes one large loaf)

   Dry:
       240g (2 cups) Whole Wheat Pastry Flour
       48g (1/4 cup) Sucanat (or dry sweetener of choice)
       32g (1/4 cup) Arrowroot Starch (other starches may work)
       30g (6 tbs) Whey Protein Concentrate
       1+1/2 tsp Baking Powder
       1 tsp Baking Soda
       1 tsp Cinnamon
       1/2 tsp Salt
       1/3 cup Chopped Walnuts (optional)

   Wet:
       1+3/4 cups Mashed Banana (4 large bananas with almost black peels)
       227g (1 cup) Plain, Nonfat Greek Yogurt
       1/2 cup Egg Whites (I used cartoned egg whites)
       42g (2 tbs) Pure Maple Syrup
       28g (2 tbs) Hazelnut Oil (or any other neutral oil)
       4 tsp Stevia Extract
       2 tsp Vanilla Extract
       1 tsp Butter Extract

Directions:
1.  Preheat the oven to 350 degrees Fahrenheit and spray a 9x6" loaf pan** with cooking spray.
2.  In a large mixing bowl, whisk together the dry ingredients except for the walnuts.
3.  In a medium-sized mixing bowl, whisk together the wet ingredients.
4.  Add the dry to wet and fold gently.  When all the dry seems incorporated, beat the batter with your spatula for 10-20 seconds so there are no more clumps.
5.  Pour into the prepared pan and bake for ~60 minutes, or until edges brown and surface springs back when touched.  Let cool in the pan for 30 minutes then transfer to a wire cooling rack.  Slice when cool.

Cake keeps at room temp for 1-2 days, longer than that you should store it in the fridge covered.

**Notes:
1.  I used a 9x5" loaf pan and the batter filled right to the top of the pan...  it started to overflow as it baked so I had to place a cookie sheet on the rack below it to catch the batter "droppings" (oops).  If you use a 9x6" loaf pan you won't have this problem, or if you use a 9x5" pan, just fill it 3/4 and put the rest of the batter in muffin tins.
2.  Want an icing?  Use this one!

(does not include walnuts)

One large slice of this banana bread cake has only 260 calories, 6g of fiber and 11g of protein!  Plus, it's whole grain, refined sugar free and packed with banana flavor.  A guilt free treat?  Totally.