Light Banana Cake (Diet-Friendly)

Ingredients

• 1 1/2 cups sifted all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• vanilla
• 2 teaspoons ground cinnamon
• a small pinch of nutmeg
• 1/4 cup cocoa (about 25 g)
• 3/4 cup brown sugar (about 170 g)
• 3 mashed bananas
• chocolate chips
• 1 cup hot water
• 1/2 cup walnuts (optional)
• 1/4 cup ground almonds (30 g)
• 5 tablespoons (about 80 g) coconut oil or butter at room temperature
• Recipe and preparation method for a healthy, light banana cake by a friend of the Shou Tabkhin Al-Youm site:
• Rana Sbeiti Bazy
• Rana adapted the light banana cake using a recipe by a member of the Shou Tabkhin Al-Youm group: Durra Aqeel
• For Rana’s method for preparing ma'amoul filled with cream, click this link: المعمول مد بالقشطة
• To see related recipes and notes:

Method

1. Mash the bananas, add the oil (or softened butter), brown sugar, vanilla and the hot water, and beat well.
2. Add the dry ingredients and mix until well combined. Sprinkle chocolate chips over the top of the batter.
3. Prepare a baking pan: grease it with butter and dust with a little flour.
4. Pour the batter into the pan and place it in an oven preheated to 180°C (356°F).
5. Bake the banana cake for about 35 minutes, or until a skewer inserted into the center comes out clean and the cake has risen.
   Timers: 35 min
6. Do not open the oven door while the cake is baking. After removing it from the oven, let it rest for about 15 minutes or until it cools enough to remove from the pan, then transfer to a serving plate.
   Timers: 15 min