I got the idea for this cake from an old recipe that my mom had given me when my husband and I got married plus I had two very ripe bananas that needed to be used right away.  I have been obsessed with lemons this summer, from juicing them, to marinating chicken and shrimp, plus I just bought a new zester so I figured I would throw one in.  Blueberries just seemed to round it out and bring everything together so they were on the list to use as well.  I personally love the very tiny frozen blueberries for baking and for in smoothies, I think that they still add great flavor but they are tiny enough that they don’t take over the entire dessert.

The original recipe while very tasty calls for shortening, sugar, and white flour, none of which I have in the house (sorry mom!) or wanted to use anyway.  So I took most of the proportions and substituted them with healthier more nutrition dense ingredients.  Here is a breakdown of my choices.

For the flour I chose to break it into three ingredients, Whole Wheat Unbleached all purpose four, Coconut Flour, and Oats.  I substituted the shortening for all natural no sugar added applesauce and a little coconut oil.  For the 2/3 c of sugar I chose to use the Splenda Brown Sugar mix, which I really like and you only have to use about 2 tablespoons compared to almost a cup of regular sugar.  This can vary as well depending on how much of a sweet tooth you have but by using the applesauce, bananas, and blueberries it is already naturally sweet!  I also used two egg whites instead of the two whole eggs it originally called for.

Making all of these substitutions made me a little nervous that it wouldn’t actually turn into a cake or even taste good at all, but I was very pleasantly surprised it was delicious! The cake turned out very moist and extremely flavorful! Both my husband and brother-in-law loved it and couldn’t tell it was full of healthy substitutes!

Recipe

2 Ripe bananas

1 Lemon Juice & Zest

8 oz All Natural Applesauce

1/2 c Whole Wheat Unbleached All Purpose Flour

1/2 c Coconut Flour

3/4 c Oats (ground in food processor)

2 T Baking Powder

1/4 t Baking Soda

1/2 t Sea Salt

2 T & 1 t Splenda Brown Sugar (or any sugar substitute you prefer)

2 Egg Whites

2 T Coconut Oil

*Bake at 350 degrees for about 40 minutes or until a knife comes out clean.  I used a 9×9 brownie pan with coconut oil so that it didnt stick.

Calorie Breakdown- Cut into 12 pieces only 108 Calories per slice! If cut into 9 pieces 144 Calories per slice!

I am so excited about this recipe and I can’t wait to make it again! Don’t be afraid to take old classic recipes and put your own healthy spin on them! I cant wait to make this for the rest of my family I know that they will love it!

xo Meg