April 6, 2013

Banana Chia Seed Cake with Vanilla Bean Frosting

I don't feel guilty one bit eating a piece of this cake.

Not only does it taste INCREDIBLE, but it is loaded with healthy ingredients too.

 The entire cake (not counting the frosting) only has 2 Tablespoons of butter, not too bad.
Non-Fat Greek yogurt is loaded with protein.
Bananas are loaded with potassium.

Then, there are the Chia seeds!  From what I have read about Chia seeds, they are the new "super food."  What do you think?  Some of the benefits I have read online include:  They are a good source of Omega-3 fatty acids, antioxidants, fiber and a few vitamins and minerals.  I picked mine up in the bulk section and Winco.  It's a hit and miss though, sometimes they are all out. 
Wow - that sounds like a "health food" cake, huh?  Well, it sure doesn't taste like a "health food" cake.

After every bite, I found myself saying "OMG, this is so good."  It was amazing at room temperature and it was amazing straight out of the fridge.

It tastes great for breakfast, lunch or dinner.  Make it, love it!
Banana Chia Seed Cake
(Printable Recipe) or (Printable with Picture)

2 Tbl. unsalted butter, softened
2/3 c. sugar
1 egg
1/2 c. non-fat plain Greek yogurt
1 tsp. vanilla extract
2 ripe bananas, mashed (about 3/4 cup)
1 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
3 Tbl. chia seeds

Vanilla Bean Frosting
From: Jenn@eatcakefordinner
4 Tbl. unsalted butter, softened
2 oz. cream cheese
pinch of salt
1 Tbl. vanilla bean paste
   or seeds from 1 vanilla bean
1 1/2 c. powdered sugar
milk, enough to reach desired consistency

Preheat oven to 375 degrees.  For the cake: Cream together butter and sugar until fluffy.  Add the egg, yogurt and vanilla and mix well.  Mix in the mashed banana.  Add the flour, salt, baking soda and chia seeds and stir together just until combined.  Pour into a greased 8x8 baking dish.  Bake for 25-30 minutes or until top springs back when lightly touched and a toothpick comes out clean.  Cool completely and frost.  Store leftover cake in the refrigerator. 

For the frosting: Beat butter and cream cheese until fluffy.  Add a pinch of salt and vanilla bean paste and mix until blended.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar and enough milk, as needed, to reach desired spreading consistency.  Beat until smooth and fluffy and spread over cooled cake.  

Jenn's Notes: This cake is divine.  If you don't want to top it with a thick frosting, a drizzle of my cream cheese icing would be amazing too.  


Banana Cake adapted from: Butteryum

28 comments:

  1. Looks Yummy! I am totally going to try this!

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    1. Thanks, let me know what you think! - Jenn

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    2. Ok...one year later and I FINALLY made it! ha ha.
      It is delicious!!! I subbed sour cream for the yogurt. I used low-fat sour cream and cream cheese and it was still great! Loved it.

      My texture was more like a brownie than a fluffy cake - but not a bad thing I think it's because I put the cake mine into the fridge when it was still warm.

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    3. Holy cow . . . it really is almost exactly one year ago. I am so glad you finally made it and that you liked it!! I agree, it is more of a dense cake than a light and fluffy cake. I just made it a few weeks ago for my Mom's birthday cake minus the Chia seeds.

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  2. It's gorgeous! I need to try and find chia seeds!

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    1. Thanks. I think you will find lots of uses for chia seeds! - Jenn

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  3. You can get high quality chia from www.drcoateschia.com

    unfortunately the chia shown in the photos on this page is not high quality, all the brown seeds are either immature chia seeds (low quality) or weed seeds. The latter can impart a strong taste

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    1. I'll have to remember that. Luckily for baking, these work great. - Jenn

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  4. Thanks for sharing! This looks amazing. I have two bananas in the bowl, just becoming over ripe - so I'll try making this in a day or two!

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  5. Now doesn't that look good!! Would love to have you share it this Wednesday at my Your Best Weekly party.

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  6. I'm loving those chia seeds. And this cake is the perfect vehicle to consume them!

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    1. Same - I still want to try your lemon cake! - Jenn

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  7. This looks amazing!! I'll definitely have to try it with the package of chia seeds I just picked up! Thanks so much for partying with us at Time to Sparkle Tuesday : )

    xoxo Liz

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    1. I really think you will like it! - Jenn

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  8. I am very devoted to my diet right now, but I would totally break it with a piece or 2 of this! YUM!

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    1. You could always do a cream cheese icing drizzle instead of a thick frosting on top to save a few calories! - Jenn

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  9. This looks really yummy! http://pinkgerberdaisies-kady.blogspot.com/

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    1. Thanks - I think it tastes really yummy too! - Jenn

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  10. I was just looking for a delicious recipe to use my bananas in... this may have to go into the running! YUM! Visiting from Six Sister's Linkup.

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    1. This is the perfect recipe to make using your bananas! Let me know if you try it. - Jenn

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  11. Nutritional info? (Calories, fat, etc.)?

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    1. Sorry, but I do not have the nutritional info. There a lot of calorie counter websites out there where you can plug in the recipe and will give you what you are looking for!

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  12. I tried this today as a test run for my son's first birthday cake, and it was perfect and delicious! He loved it and so did my husband! Can't wait to make it again for his birthday in two weeks, thanks for te great recipe!

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    1. I am so glad you all liked it! I think I will make this for my Mom's birthday too. - Jenn

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  13. So delicious! Great recipe :)

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    1. I'm glad you liked it - thanks!

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