Easter Dessert Made Simple, Chocolatey Banana Cake with Walnuts

Happy Easter everyone! It seems as though over the years Easter has obtained quite the reputation for chocolate, Easter baskets filled with candy, decadent pastries and desserts, and Easter egg hunts with jelly bean and candy-filled eggs. Well… even though I did cave and buy a bad of Reese’s peanut butter eggs (primarily because my husband asked where the Easter candy was in our house), I still wanted to make an Easter brunch dessert that was chocolatey and satisfying but lighter and more tummy friendly!


Pastries and desserts often contain a lot of butter and a lot of sugar, which is perfectly fine in moderation, but typically we are not deciding between the candy, the chocolate, the danish, or the Easter bread… we are usually trying a little of all 4. For my dessert, fat it minimal, but flavor is still fully there! I use a base of over-ripe bananas to add moisture and sweetness. Whole wheat flour provides a little more density and fiber to this cake, but if cooked right will not dry it out whatsoever. Don’t worry, I didn’t forget about the chocolate! A few chocolate chips were added for those who desire chocolate to consider a dessert a dessert. Walnuts were also added for a little crunch!

This cake looked so delicious last night, that I couldn’t even wait until today to try it out! I hope you enjoy my Chocolatey Banana Cake with Walnuts, and have a happy Easter!

Chocolatey Banana Cake with Walnuts:


  • 2 over-ripe bananas, mashed until fairly smooth
  • 1/2 cup brown sugar, not packed
  • 1 whole egg
  • 1/2 cup unsweetened almond milk
  • 1 tsp canola oil
  • 1 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1 1/2 cups whole wheat flour
  • pinch of salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts

Preheat your oven to 350 degrees.

In a large bowl, combine your mashed bananas with the brown sugar, egg, almond milk, and canola oil until the sugar is well incorporated and there aren’t any lumps. Add all of the dry ingredients (flour, baking powder, cinnamon, salt) and mix until well combined. Add your chocolate chips and walnuts by lightly folding them into the batter so they are well distributed.


Lightly spray your bunt pan (or another type of cake pan; baking time may differ though), and add in your batter evenly. Bake for ~35 minutes or until the top of your cake is fairly firm and lightly brown. Let cool for 5-10 minutes before flipping over onto a serving platter. Serve warm and enjoy!


80 Calorie Chocolate Chip Yogurt Cookies

Yogurt can be a great replacement for oil or butter when baking. It also adds a lot of moisture to cookies and helps give them a great soft consistency. These cookies are a perfect little low-calorie treat that pack plenty of flavor and are moist and dense in texture. You won’t even realize that there are only 2 grams of fat per cookie!

Chocolate Chip Yogurt Cookies: 15 cookies/batch



  • 1/2 cup whole wheat flour
  • 1/2 all purpose enriched flour
  • 1/3 cup rolled dry oats
  • 1/4 cup sugar
  • 1 whole egg
  • 3 Tbsp Carbmaster Vanilla Yogurt (found at Kroger) or any other low-fat or Greek vanilla yogurt
  • 1/2 tsp baking powder
  • pinch of cinnamon
  • 1 tsp vanilla extract
  • 1 over-ripe banana
  • 2 Tbsp warm water
  • 1/4 cup dark chocolate morsels or chips
  • pinch of salt

Preheat your oven to 350 degrees. Mix together your dry ingredients: 2 types of flour, oats, baking powder, salt, cinnamon, and sugar. In a separate bowl smash up your banana and mix in your yogurt. Add your vanilla and egg and incorporate into your dry ingredients. Once your dough is pretty well moistened, add your water to give it a bit of a smoother, put-together consistency. Lastly, add in your dark chocolate morsels. I actually chopped up dark chocolate hershey kisses for my cookies and they tasted great! Lightly grease your baking sheet with a little cooking spray and spoon out about 1 average spoonful (about 1-1.5Tbsp) 1 inch apart. Bake for 12 minutes then let cool for about 5-10. Enjoy these yummy little treats!

Double Chocolate Cookie Moopsies

Confused by the name? I was in a baking mood this past week and decided to make chocolate cookies. I didn’t use a recipe, and just sort of winged it, creating the recipe as I went. They turned out really tasty, but weren’t exactly cookie-like. The texture and consistency more resembled that of a muffin top, which was just fine with me! I love muffin tops, so this was a pleasant mess-up, hence the name “moopsies” (muffin oopsies). Cheesy a little, but I thought it was catchy 🙂

I saved a little bit of added fat in the cookies but using PB2 instead of regular peanut butter (this is a powder form of peanut butter). I also used egg whites instead of whole eggs and half water, half soy milk, instead of all milk. Hope you try out these yummy little mess-ups!


Double Chocolate Cookie Moopsies


  • 1/2 cup whole wheat flour
  • 1/2 cup enriched all purpose flour
  • 1/3 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 Tbsp cocoa powder
  • 1 Tbsp PB2 With Premium Chocolate
  • 2 Tbsp canola oil
  • 1/3 cup Silk light vanilla soy milk
  • 1/3 cup water
  • 2 egg whites
  • 1/4 cup chocolate chips

Preheat your oven to 350 degrees. In a large bowl, mix together your dry ingredients. Add the oil, egg whites, water, and soy milk and mix until smooth. Lastly, add in your chocolate chips. Grease your baking dish and place about 6 tablespoon size spoonfuls down. The batter will seem slightly runny; this is fine. Bake for about 12-15 minutes. Let cool and enjoy! This recipe makes about 12 larger cookies, but if you keep your spoonfuls relatively the same size you may be able to squeeze out a few more!

Oil-Free, Low-Fat Oatmeal Raisin Cookies

On a rainy day, what better is there to do then bake yourself a big batch of cookies! I love oatmeal raisin cookies, so my thought has always been, if I am going to make them I might as well put my healthy spin on them. There are not any eggs, oil, butter, or cow’s milk in them as well. Enjoy!


Low-Fat Oatmeal Raisin Cookies:


  • 1 cup whole-wheat flour
  • 3/4 cup rolled oats
  • 1/2 cup granulated sugar
  • cinnamon (however much you like)
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp vanilla
  • 1/3 cup light vanilla soy milk
  • 1/2 cup light vanilla yogurt (I used Carbmaster from Kroger)
  • 1/4 cup golden raisins
  • 1/2 cup chocolate chips (optional)

Preheat your oven to 350 degrees.

In a large bowl, mix your dry ingredients (flour, oats, sugar, cinnamon, baking powder, salt) until evenly incorporated. Add your yogurt, soy milk, and vanilla. Mix until all of your dry ingredients are coated. Add your raisins and chocolate chips; mix until evenly spread into the batter. Grease your baking dish, and make about ping-pong ball sized spoonfuls of dough. They do not really expand, so you don’t have to work about them being too far away from each other. Each tray of cookies will take about 11 minutes to bake. Don’t over bake them! The recipe makes about 18 total cookies, each being about 85 calories! Enjoy!