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Banana Honey Cake


2 cups water
1/4 cup mashed bananas
1/8 teaspoon vanilla
1 cup diced banana
1 egg
2 tablespoons honey
3 cups whole wheat flour
1/2 tablespoon baking powder

CAROB FROSTING
12 ounces fat-free cream cheese
3 teaspoons carob powder
1 teaspoon vanilla

BEET FROSTING
12 ounces fat-free cream cheese
1 teaspoon beet powder
1 teaspoon vanilla

In a small mixing bowl stir all of the ingredients until smooth. Preheat oven to 350 degrees. Mix wet ingredients thoroughly. Combine dry ingredients in separate bowl, mix thoroughly. Add wet ingredients to dry and mix well. Pour into 8-inch non-stick cake pan sprayed with non-stick cooking spray. Bake for 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out dry.

CAROB FROSTING
In a small mixing bowl stir all of the ingredients until smooth.

BEET FROSTING
In a small mixing bowl stir all of the ingredients until smooth.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.