|Chocolate Banana Ponderosa Cake|
One of the best parts about writing a cookbook is hearing what recipes you would want to see healthified, and then making it a reality! Sometimes the road from childhood favorite to well-balanced dish is rocky, requiring multiple rounds of testing and mediocre leftovers (thanks to my hunny for dutifully eating them with me). Other times, universal culinary forces are on my side, and I emerge from my kitchen, bedraggled but victorious, after the first experiment. That was certainly the case with this gimme-all-the-cozy-feels chocolate banana cake!
I first heard about the famed "Ponderosa" University of British Columbia cake from a dear Canadian girlfriend. I was chatting with Katherine about my cookbook, and she jumped right in with a suggestion, nay, insistence on this cake. As she described its miraculous layers, I could see myself spreading the luscious batter in the pan, licking any remains of the spoon. I was sold.
My Ponderosa fantasy came to life a few weeks ago, and it was more delectable than I'd even envisioned! Why every single banana bread in the world isn't stuffed with chocolate-cinnamon filling, I can't possibly fathom. Alls I know is, I'll be hard-pressed to go back ever again.
The LL Balanced version of this cake still isn't a health food, nor is it intended to be. It is intended to be a moist, indulgent snack or dessert that uses high-quality ingredients like antioxidant-rich dark chocolate and grass-fed butter. and is free from refined sugar, flour or vegetable oils. Because of the fibrous oats, a square of this cake will fill you up instead of leaving you clamoring for more.
Enormous thanks to my sweet friend, Katherine, for this fabulous suggestion. Please let me know if you give this a try, and if you have any favorites you want to see receive an LL Balanced makeover!