Friday, April 2, 2010

朱古力香蕉布甸蛋糕 Chocolate Banana Pudding Cake

Healthified dessert 耍整得好食之餘又要減 rich flavor 的食材, 真係一大挑戰. 今次 e 個蛋糕, 我就用左 apple sauce 取替 butter, splenda + honey powder 黎取替 sugar, 同埋用左 cocoa powder 黎攞個古古力味~ 比較健康而又不失美味. e 個布甸蛋糕中間好 moist, 軟熟得黎又有少少彈牙嘅感覺, 幾好口感! 古古力粉又香又濃, 加埋香蕉, 係一個好好嘅配搭. 整 e 個蛋糕最緊要係要先分開粉類同非粉類黎搞匀, 然後再混合一起. 今次為左 flavor, 用左好多材料, 去平衡 splenda 個 after-taste, 係值得嘅!~ 早餐食佢都幾好~ ;P

1 cup flour
1/4 cup cocoa powder
2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup splenda
1/3 cup honey powder
2 large banana (mashed)
1 egg
1/4 cup sour cream
1/4 cup unsweetened apple sauce
2 teaspoon vanilla extract
raw rock sugar
sliced almond

* Combine flour, cocoa powder, baking powder, salt, splenda and honey powder in a medium bowl.
* In a separate bowl, mix together egg, sour cream, apple sauce, vanilla extract and banana.
* Stir banana mixture into flour mixture, mix well. Pour batter into prepared muffin cups. Sprinkle a little bit raw sugar and sliced almonds on top.
* Bake in 375˚F preheated oven for 25-28 minutes (depends on the size of muffin cups) or until a toothpick inserted into center of muffin and comes out clean.

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