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Banana Cake
Calories285 Kcal
Protein4 g
Fat20 g
Carbs23 g

Banana Cake

OtherNon-vegetarian3000 min

This banana cake is light and fluffy, making it a perfect cake for parties. We like to add walnuts and chocolate chips to this banana cake recipe, but you can l...

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Ingredients
  1. For the Ganache Frosting:
  2. 1 cup heavy cream
  3. 8 ounces chopped semisweet (or bittersweet) chocolate
  4. For the Banana Cake:
  5. 3/4 cup butter (softened to room temperature)
  6. 1 1/4 cups sugar
  7. 1 teaspoon vanilla extract
  8. 3 large eggs
  9. 2 1/2 cups flour (all-purpose)
  10. 1/2 teaspoon baking soda
  11. 1/2 teaspoon kosher salt
  12. 1 teaspoon baking powder
  13. 1 cup bananas (pureed very ripe, approximately 3 small bananas)
  14. 3/4 cup buttermilk
  15. Optional: 1 cup chopped walnuts
  16. Optional: 1/2 cup chocolate chips
Directions
  1. Make the Ganache:
  2. Gather the ingredients.
  3. Heat the cream in a small saucepan over medium-high heat until it comes to a boil.
  4. Remove from the heat. Add the chopped chocolate, stirring until the chocolate is completely melted. Allow ganache to cool completely. Chill in the fridge until it is cold, preferably overnight.
  5. Make the Banana Cake:
  6. Gather the ingredients.
  7. Preheat the oven to 350 F. Grease and flour a 9 x 13 baking dish.
  8. In a large mixing bowl, beat butter and sugar until fluffy, about 5 minutes. Beat in the vanilla and eggs.
  9. Sift together the flour, baking soda, salt and baking powder. Do not skip this step! The sifting is what ensures your banana cake will be light and fluffy.
  10. Add the flour mixture to wet ingredients, mixing until just blended.
  11. Add the pureed bananas and buttermilk to the batter. Mix just until blended. Fold walnuts and chocolate chips, if using, into the banana cake batter.
  12. Pour into the prepared pan. Bake 25 to 35 minutes until a knife inserted 2 inches from the edge of the cake comes out clean. Let the cake cool completely.
  13. While the cake is cooling, beat the ganache with an electric mixer until fluffy enough to spread over banana cake.
  14. Frost cooled banana cake with chocolate ganache frosting or cream cheese frosting.
  15. Enjoy!
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Fresh Strawberry Cake With Cream Cheese Frosting
Calories199 Kcal
Protein2 g
Fat7 g
Carbs33 g

Fresh Strawberry Cake With Cream Cheese Frosting

Indian cuisineNon-vegetarian3000 min

This one-layer strawberry cake is topped with a delicious strawberry cream cheese frosting for a fabulous spring or summertime dessert. The strawberries will gi...

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Ingredients
  1. 1 cup mashed strawberries
  2. 2 1/2 cups all-purpose flour (stir before measuring)
  3. 1/2 teaspoon salt
  4. 2 1/2 teaspoons baking powder
  5. 1/2 cup butter (softened)
  6. 1 1/3 cups sugar
  7. 2 large eggs
  8. 1 teaspoon vanilla extract
  9. For the Strawberry Cream Cheese Frosting:
  10. 3 ounces cream cheese (softened)
  11. 1 tablespoon butter (softened)
  12. Pinch salt
  13. 3 to 4 cups powdered sugar
  14. 1/2 cup mashed strawberries (excess juice drained)
Directions
  1. Gather the ingredients.
  2. Preheat oven to 375 F. Grease and flour a 13-by-9-inch baking pan.
  3. Combine the flour, salt, and baking powder; set aside.
  4. In a mixing bowl with an electric mixer, cream butter and 1 1/3 cups of sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add the vanilla and blend well.
  5. Slowly beat about 1/3 of the flour mixture into the creamed mixture with half of the strawberries. Beat in another 1/3 of the flour mixture and the remaining strawberries. Blend in the remaining flour mixture and beat until smooth.
  6. Spread in the baking pan and bake for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Cool on a rack.
  7. Make the Frosting and Ice the Cake
  8. Gather the ingredients.
  9. Beat cream cheese and butter until smooth.
  10. Beat in the salt, 3 cups of confectioners' sugar, and strawberries. Add more confectioners' sugar, as needed, until thick enough to spread.
  11. Frost the cake with the icing.
  12. Store the cake in the refrigerator until serving time.
  13. Serve and enjoy.
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Coconut Caramel Snack Cake Recipe
Calories342 Kcal
Protein3 g
Fat19 g
Carbs42 g

Coconut Caramel Snack Cake Recipe

OtherVegan4500 min

This delicious coconut cake is actually an upside down cake with a buttery brown sugar and toasted coconut topping. From house party guests to your out of town ...

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Ingredients
  1. 6 tablespoons butter
  2. 2/3 cup sugar (brown)
  3. 2 tablespoons water
  4. 1 cup coconut (toasted*)
  5. 1 1/4 cups flour (cake, sifted)
  6. 1 1/4 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 3/4 cup sugar
  9. 1/4 cup butter
  10. 1 egg (well beaten)
  11. 1/2 cup milk
  12. 1 teaspoon vanilla extract.
Directions
  1. In an 8-inch square baking pan, melt butter with brown sugar and water.
  2. Cook, stirring until well blended. Add toasted coconut; set aside.
  3. Sift together cake flour, baking powder, salt, and sugar.
  4. In mixing bowl, cream butter; stir in dry ingredients. Stir in egg, milk, and vanilla; beat for 1 minute.
  5. Pour batter over coconut mixture. Bake at 350 F for 35 to 45 minutes, until the cake is done.
  6. Invert the cake onto a cake plate.
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Instant Pot Pancake
Calories257 Kcal
Protein7 g
Fat8 g
Carbs39 g

Instant Pot Pancake

MaharashtrianNon-vegetarian3000 min

Pancakes… in the Instant Pot? Yes, it’s for real! Making a giant pancake in the pressure cooker is so delicious and far easier than flipping individual roun...

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Ingredients
  1. 2 1/2 cups flour
  2. 1/4 cup sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1 3/4 cups whole milk
  6. 3 tablespoons butter (melted and slightly cooled)
  7. 2 large eggs
  8. 1 teaspoon vanilla extract.
Directions
  1. Gather the ingredients.
  2. Whisk together the flour, sugar, baking powder, and salt in a medium-sized bowl.
  3. Whisk together the milk, melted butter, eggs, and vanilla extract in a measuring cup and then add it to the dry ingredients. Make sure the butter has cooled slightly before adding the egg so it doesn’t start to curdle.
  4. Generously grease the bottom and sides of the Instant Pot insert with cooking spray, butter, or cooking oil. Set the Instant Pot to sauté and heat for 2 minutes.
  5. Pour the batter into the Instant Pot and allow to cook for 3 minutes to set the bottom. This will prevent the pancake from sticking. Cover and set on the low setting for 40 minutes.
  6. Allow any steam to release (there will be little to no build up because of the low setting), open the Instant Pot, then check to make sure the center of the pancake comes out clean when you stick it with a toothpick.
  7. Press the sauté button and cook for another two minutes. Do not cook for any longer or the bottom of the pancake will burn.
  8. Place a large plate over the top of the Instant Pot insert and carefully flip the pancake over onto the plate. Slice and serve with immediately hot maple syrup and butter.
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