So, what I did is I put all my dry ingredients together. So, obviously I have flour. I have to show you how the flour looks like and if you want the recipe, I will be glad to share with you after the show. Because I will give you measurements. So, we have flours, we have flour, baking soda. Oh! my Gosh, I went blank, baking soda, baking powder, okay.
You are always ingredients of baking. If you'd would want it from scratch, there are just things we have to put in the thing, no matter what. So, I am using the Splenda, okay. So, that gives an idea, where the sugar is coming from. So, we have the Splenda and then we have all that dry stuff. No salt at all.
Instead of milk, but you can use low-fat milk if you like. I am using orange juice and she is like, Oh! Here we go with the orange juice. What is she doing again with this orange juice? The moist and the consistency I am going to acquire is because of this and of course the banana. Right?
I am sure you are not strange to this. So, instead of milk, I remember I want to keep it little sweet. I am already giving you sweet, natural sweet from the sugar. I am taking it away from the sugar, so I want to give it a little kick, a little flavor, I don't want to keep it that at all. But, if you are diabetic, maybe perhaps you want to use milk. Low-fat milk or soy milk. If not, this is good. Alright.
And then those two eggs, I brought three, but it's really two. Now, the reason I got the butter here is because I want to tell you something about this butter. We are not eating it or anything, we are not putting it in the cake. It's not even butter, but this is what I believe is the finest, if you have your own brand, please do. But, I love, I cannot leave this butter, I mean it's so simple and it tastes like it and then they have this new flavor, now they have olive oil in it.
So, if you are thinking, if I am going do sauté and I am going to sauté some onions or whatever and I want to have that little creamy, but not too high in cholesterol, but yes a little bit of it. Put a little bit of olive oil and then kick one teaspoon of this to give it a little taste. You don't have to like sauté like you are making, who knows what.
I am thinking about 600 calories. Then we have, at least four ounces. How simple can you get, four ounces. I already bought sugar-free apple sauce. If you can find it in a jar, even cheaper, go for it, we just need four ounces. That's it.
Alright. Now, I brought another one because sometimes I like to play with this stuff, I mean I don't like the consistency and I start playing with the measurements. So, that's why I never give like always measurements, because I make it on my own measurements. What am I missing? We can use this bowl.
Let me get this other bowl to match these ones, but I am just going to crack them and then I am getting this other bowl for that. I think, I used my bowl. Then just smush them. Smush them, smush them, just remember, this will work better if they are darker, but to tell the truth, I didn't want bring the ugly black bananas, because you are going to go, Oh! my God. Although I love bananas. Great food, great food. So, smush, smush, smush. Okay, then we are going to put it in here right? I did all three bananas, because I wanted to get it more moist. The recipe calls for two bananas, but I like to put three, because I know what happens with two bananas.
Okay. Now, I don't use these guys, but anybody that is comfortable with it, I brought them, because some folks measure, I don't. But I wanted to at least show you that, you are supposed to have two of this and then it's my way, then you add more. To be politically correct, okay that's basically what I am doing.
So, now another thing I do for this is, I might add some vanilla, but I've got to be careful because, if you use imitation vanilla, it's alcohol. If you use true vanilla, no alcohol. So, put a little vanilla if you like. You put a little bit of orange flavor, things mean flavor things, brandy flavor things. Flavor, not the real stuff.
Unless you are making a whole different recipe then you go ahead put whatever you like. But, if all you want to keep it low-fat, low-sugar, very almost sugar-free, quite sugar-free. See that's when I decide to put more apple sauce, because what happens is I don't want to keep it dry.
See, this is how I do my corn bread. I do the corn bread and I put real cream of corn, in my corn bread, jalapeños, and then I put honey. And you think you are having cake, you know that the corn bread, did you taste it and it's like. No, my corn bread is moist. Apple sauce, the best secret in the world. I wish you could smell this? Do you smell it? Did anybody smell this or this is just my imagination. I am doing this first for you to look at it. Half way full. Half way, 350 degrees. Let it warm up. Where is that tray? You name it, I am fighting with it. We are going to taste it.
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