Moist Banana Spice Cake: An Easy, Low-Fat & Sugar, One-Egg Recipe – Beauty Cooks Kisses

This one-egg cake recipe I created yesterday is one that I am excited to share with you. This moist banana spice cake is a true baking marvel! Not only is it packed with flavor and incredibly easy to prepare, but it also boasts lower fat and sugar content for a healthier treat. What makes this recipe truly special is that it requires only one egg, a significant advantage given the current high cost of eggs. Finding a delicious cake recipe that uses just one egg is quite uncommon, making this a budget-friendly and unique baking experience. This banana cake with raisins itself is incredibly moist and has a delightful sponge-like texture. It’s perfect for any occasion and a surefire crowd-pleaser!

Why This Low Fat Banana Cake is a Must-Try:

Easy Preparation: Simple steps and readily available ingredients make this cake a breeze to bake.
Lower Fat and Sugar: A healthier twist on a classic, perfect for those watching their intake.
Incredibly Moist: The boiled raisins and mashed bananas create a unique, sponge-like texture that melts in your mouth.
Generous Yield: Two 9×13 inch cakes, ideal for large gatherings or a stunning layered dessert.
Effortless Release: The cakes slip out of the greased pans perfectly, making the layering of this cake recipe effortless.
One Egg Recipe: The fact there is only one egg needed is a budget-friendly option, perfect for saving on this ingredient.

Banana Spice Cake Recipe

Ingredients:

1 cup raisins
4 cups water
¾ cup canola oil
2 cups sugar
1 teaspoon baking soda, leveled
7 cups flour
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon ginger
¼ teaspoon salt
1 teaspoon vanilla extract
1 large egg (this is a one-egg cake recipe!)
½ cups unsweetened applesauce
2 teaspoons baking powder, leveled
3 overripe bananas, mashed
your favorite buttercream or cream cheese frosting

Instructions:

1. Place raisins in a saucepan with four cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the raisins are plump. Remove from heat and allow to cool until lukewarm. It’s essential that the raisin water is lukewarm so that when you add the oil and the single egg, the egg doesn’t cook.
2. Preheat your oven to 350-degrees. Generously grease two 9×13 inch baking pans.
3. In a large bowl, combine the lukewarm raisin water (with the raisins), canola oil, sugar, vanilla extract, and egg. Mix well.
4. In a separate bowl, sift together the flour, baking soda, baking powder, cloves, cinnamon, allspice, ginger, and salt. Sifting ensures that the dry ingredients are evenly distributed and eliminates any lumps, preventing sour spots and creating a lighter, more tender cake.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the mashed bananas and applesauce. Mix until everything is evenly incorporated.
7. Pour the batter evenly into the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted into the center to see if anything sticks, indicating doneness.
8. Let the cakes cool completely in the pans. Once cooled, carefully invert the cakes onto a large ceramic cutting board or serving platter. This will make the assembly and frosting the cakes easier.
9. Use your favorite vanilla buttercream or cream cheese frosting.
10. ENJOY!

This banana spice cake pairs beautifully with your favorite buttercream or cream cheese frosting. For a simple and delicious option, I used a classic vanilla buttercream and sprinkled grated coconut flakes on top. Feel free to get creative and choose a frosting that suits your taste!

FAQ:

Can I use a different type of oil? Yes, you can substitute canola oil with another neutral oil like vegetable or grapeseed oil. However, I always find canola oil is the best healthy vegetable oil choice for baking.
Can I make this cake into cupcakes? Yes, you can. Fill cupcake liners about two-thirds full and bake for a shorter time, checking for doneness with a toothpick. Keep in mind, but you will be baking a lot of cupcakes.
How long do I let the cake cool before frosting it? Let the cake cool completely before frosting, about one to two hours.

Storage and Freezing Tips:

This recipe yields two 9×13 inch cakes, perfect for large gatherings or for freezing individual slices.
To freeze frosted cake slices, place them on a plate in the freezer until hardened. Wrap each frozen slice in wax paper and store them in a zip-lock freezer bag. Frozen slices can be thawed at room temperature for a quick and convenient dessert.

This moist banana spice cake is a delightful treat that’s perfect for any occasion. Its ease of preparation, healthier ingredients, and incredible moist texture make it a winning recipe. The fact that it only requires one egg also makes it a budget-friendly and unique baking experience. This is a must-have homemade cake recipe, a true winner on all front, packed with flavor, incredibly easy to prepare with a lower fat and sugar content to produce a stunning and generous layered cake. This cake is also a great way to use up overripe bananas, making it an economical choice!

More Sensational Recipes to Use Overripe Bananas:

The recipes below are just a sampling of some of our favorite family recipes using overripe bananas. More are available through my search box so check them out.

Moist Banana Grated Apple Cake with Walnuts

Easy and Healthy Banana Carrot Cake with Oats

Grandma’s Soft and Delectable Banana Sandwich Cookies with Cream Filling

Banana Coconut Bundt Cake with Coconut Glaze

This banana spice cake is packed with flavor, incredibly easy to prepare, and boasts lower fat and sugar content for a healthier treat. Plus, this one-egg cake recipe makes two generous 9×13 inch cakes that release effortlessly from the pan, perfect for creating a stunning layered cake. The moist, sponge-like texture is simply irresistible as well!

Course:

Dessert, Snack

Cuisine:

American

Keyword:

banana spice cake, easy cake recipe, freezer friendly dessert, low fat cake, moist cake, one egg cake

Author: Mary Balandiat

• 1
  cup
  raisins
• 4
  cups
  water
• ¾
  cup
  canola oil
• 2
  cups
  sugar
• 1
  teaspoon
  baking soda
  leveled
• 7
  cups
  flour
• 1
  teaspoon
  ground cloves
• 1
  teaspoon
  cinnamon
• 1
  teaspoon
  allspice
• ½
  teaspoon
  ginger
• ¼
  teaspoon
  salt
• 1
  teaspoon
  vanilla extract
• 1
  large egg
  this is a one-egg cake recipe!
• ½
  cup
  unsweetened applesauce
• 2
  teaspoons
  baking powder
  leveled
• 3
  overripe bananas
  mashed
• your favorite buttercream or cream cheese frosting

1. Place raisins in a saucepan with four cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the raisins are plump. Remove from heat and allow to cool until lukewarm. It’s essential that the raisin water is lukewarm so that when you add the oil and the single egg, the egg doesn’t cook.

2. Preheat your oven to 350-degrees. Generously grease two 9×13 inch baking pans.

3. In a large bowl, combine the lukewarm raisin water (with the raisins), canola oil, sugar, vanilla extract, and egg. Mix well.

4. In a separate bowl, sift together the flour, baking soda, baking powder, cloves, cinnamon, allspice, ginger, and salt. Sifting ensures that the dry ingredients are evenly distributed and eliminates any lumps, preventing sour spots and creating a lighter, more tender cake.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Stir in the mashed bananas and applesauce. Mix until everything is evenly incorporated.

7. Pour the batter evenly into the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted into the center to see if anything sticks, indicating doneness.

8. Let the cakes cool completely in the pans. Once cooled, carefully invert the cakes onto a large ceramic cutting board or serving platter. This will make the assembly and frosting the cakes easier.

9. Use your favorite vanilla buttercream or cream cheese frosting.

10. ENJOY!