As soon as I saw a Low-Fat Banana Bread on Jeno’s blog (Weeknite Meals) I thought it looked and sounded very similar to the Applesauce Cake I make. I promised Jeno I would post my recipe and I hope she will forgive me for being so terribly late!
I have found this recipe in Boston Cooking-School Cook Book by Fannie Marritt Farmer, an excellent book I have bought at second hand book sales, unconscious of the treasures I would find there. It might not be the most appealing source of recipes (especially my old edition), but everything I have tested proved fully successful. (If you don’t cook often from books, believe me, foolproof cookery books are rare jewels…). Another recipe from this book I posted some time ago are the fabulous and easy Deep-Fried Scallops.
Apart from being sticky, moist and flavoursome, this cake has several big advantages. It is very simple and quick to prepare. It doesn’t requite any eggs or fresh fruit, so it can be made with your pantry’s permanent stock all year round. You will also be surprised to see it keeps fresh for ages, especially if refrigerated. Since it’s best very soft and moist, I prefer it served straight away from the fridge, anyway.
Preparation: 1 hour
120 g butter (about 1/2 cup); I often reduce this amount to 50 g butter
250 ml (1 cup) unsweetened applesauce + 200 g (1 cup) sugar, or sweetened applesauce + 100 g sugar (1/2 cup)
220 g (2 cups) flour
1 teaspoon baking soda
(cinnamon or vanilla or nothing if you applesauce is already seasoned)
a big handful chopped walnuts
Preheat the oven to 180°C (350°F).
Mix the sugar with butter, add the applesauce and the remaining ingredients. Stir well.
Bake in a buttered and floured pan (or lined with baking paper because the cake is very sticky) for 40 minutes – 1 hour.
It can be served after it has cooled down, but I like to wrap it tightly in cling film and put into the fridge for several hours.
Then it becomes really moist and irresistible.