Long ago, a co-worker managed to finagle this recipe from a popular university eatery. It’s great As Is. But this version is “gluten-freed”, “healthified” and just as addictive!
Print this UBC Ponderosa Cake recipe and try both versions. The original recipe calls for 2 Cups of White Sugar which is uber-sweet considering the excessive Chocolate Chips it calls for. Half the amount in Dark Chocolate works. With 3 Cups really ripe Bananas, Green Stevia and Coconut or Brown Sugar, I can keep my family’s Sweet Tooth satisfied. I use 1 Tsp Green Stevia plus 1/4 Cup Brown Sugar instead…for this recipe it’s still enough.
You can order Organic Traditions Green Stevia from Amazon.ca or Suede Hills. It’s expensive but a little goes a long way. I bought 100 grams from the local health food store for $8.50. For convenience sake, I still use the SweetLeaf Stevia packets in my tea, but you wonder what they do to make the Stevia WHITE…save that thought for another RANT !
June 18, 2019 at 4:41 am
Further de-sugaring: Tried 1/4 Cup Erythritol instead of Brown/Coconut Sugar in the batter…it works. Can get away with using a single 100 gram Dark Chocolate Bar too…as long as you use really ripe Bananas, it’s sweet enough.