Sometimes I get it right...Apple Banana Pineapple Cake with Mascarpone Cream Frosting

Last night my husband chewed me out. "You NEVER buy dessert anymore! What is the problem? I keep asking for some dessert. Buy some d**n dessert!"

He's right, I don't buy dessert anymore. I don't eat it (I am not that virtuous - I eat dark chocolate and almonds if I need a sweet fix) and he doesn't need it. He has been begging me for months to bring him a cake, a pie, anything really, but I have resisted.

After the confrontation last night I promised him I would make him a sweet treat tonight. I had intended to make a Gluten-Free Banana Walnut Cake, but in the spirit of cleaning out my fridge/pantry (in anticipation of moving), I realized mid way through the recipe that I didn't have everything needed. OK, time to improvise. I think I am getting good at this improvising thing, because this turned out pretty good. Even David, who is suspicious of anything that looks remotely healthy, gave this cake a huge thumbs up as he shoved this entire piece into his mouth in one bite.

Score one for Mommy.

Apple Banana Pineapple Cake (serves 20)

1/2 c dark agave nectar (or honey)
1/3 c canola oil
3/4 c mashed banana (about 2)
3/4 c unsweetened applesauce
2 eggs, lightly beaten
1 t vanilla
2 t fresh squeezed orange juice
1 t orange zest
1 1/2 c whole wheat flour (make sure it is whole grain)
3/4 c almond meal
1 t cinnamon
1/2 t nutmeg
1 t baking soda
1 1/2 t baking powder
1/2 c crushed pineapple
3/4 c walnuts, roughly chopped

Preheat oven to 350. Line 9 x 13 pan with parchment paper and spray with cooking spray. Set aside.

In a large bowl, combine agave and oil. Cream until light. Add banana, applesauce and beat until mixed well. Add eggs, vanilla, orange juice and zest. Mix until combined. Add all dry ingredients and stir until smooth. Add pineapple and nuts and mix gently to combine.

Pour batter into prepared pan. Bake 30-35 minutes or until golden brown. Allow to cool for a few minutes in the pan, then lift out using parchment paper and allow to cool completely.

To serve, cut into squares and frost liberally with Mascarpone Cream Frosting.

Mascarpone Cream Frosting (makes 4 cups)

6 oz mascarpone cheese, at room temperature
3 T agave nectar (or honey)
1 t vanilla (or vanilla powder)
1 c heavy cream, chilled

Mix first three ingredients in small bowl until well combined. Set aside. In a large bowl, whip heavy cream until firm peak form. Add cheese to cream and mix lightly to combine. Keep refrigerated until ready to use.


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