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Nutrition News: Waste Not

Charlyn Fargo on

1/3 cup packed light brown sugar

4 tablespoons (1/2 stick) unsalted butter, room temperature

1/4 cup canola or avocado oil

2 large eggs

1/4 cup chopped chocolate or chocolate chips

 

Preheat oven to 350 F. Coat an 8-inch square baking pan with cooking spray and line the bottom with parchment paper. Whisk whole-wheat flour, all purpose flour, baking powder, cinnamon, baking soda, cardamom and salt in a medium bowl. In another smaller bowl, whisk, banana, buttermilk (or yogurt) and vanilla. Beat brown sugar, butter and oil with an electric mixer in a large bowl until light and fluffy, about 2 minutes. Scrape down the sides and add eggs, one at a time, beating well after each. Fold in the flour and banana mixtures in 2 alternating additions, starting and ending with the flour. Gently stir in chocolate. Scrape batter into prepared pan. Bake the cake 25 to 30 minutes. Let cool in the pan on a rack for about 30 minutes. Invert the cake and serve. Serves 12: 1 piece each.

Per serving: 228 calories; 29 grams carbohydrate; 4 grams protein; 12 grams fat (4 grams saturated); 42 milligrams cholesterol; 13 grams total sugars (9 grams added); 2 grams fiber; 195 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.

 

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