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| Chocolate chip banana cake with fudgy chocolate frosting. |
I've said it before (
here, here, and
here) and, apparently, I'll say it again - I love
Ricki's sweet potato frosting. I'm sure Ricki is probably sick of my blabbering on and on about the frosting but I just can't help myself. It tastes just like chocolate fudge frosting but is a lot healthier because most of the fat is replaced by sweet potato and cashew butter. The texture is smooth and creamy, and you can whip it into a buttercream-like confection or use it as a denser fudge frosting. Even the sugar is greatly reduced. While I don't recommend serving it as a vegetable alongside the main dish, it makes a much healthier topping for cake than a mixture of powdered sugar and fat. I never liked cake frosting before I tasted this one.
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| Chocolate chip banana bread recipe from The Allergy-Free Cook Bakes Bread |
Now I know some people bristle at the idea of trying to make desserts "healthy," and I understand that sentiment. But, I still prefer to provide myself and my guests with the healthiest choices that I can without sacrificing taste. The recipe is very adaptable to your preferences. I've increased the sweet potato when I needed more volume, changed the sugar content, used cacao powder instead of carob, as well as made other small changes to suit my needs, but the frosting always comes out great. I recommend it.
How do you like the cool cake stand I found at an estate sale? I've always wanted a cake stand - it makes even an undecorated cake look more elegant. Maybe I've given up on badly decorating the tops of my cakes, and from now on I will decorate underneath them instead.
