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Banana Snacking Cake

Photo: John Autry; Styling: Mindi Shapiro Levine
Yield 8 servings (serving size: 1 cake piece and 1 tablespoon topping)

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup plain low-fat yogurt
  • 3/4 cup mashed ripe banana (about 1 medium)
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/2 cup frozen fat-free whipped topping, thawed

Nutrition Information

  • calories 235
  • fat 8.3 g
  • satfat 1 g
  • monofat 4.4 g
  • polyfat 2.3 g
  • protein 4.8 g
  • carbohydrate 35 g
  • fiber 1.3 g
  • cholesterol 26 mg
  • iron 1.6 mg
  • sodium 304 mg
  • calcium 104 mg

How to Make It

  1. Preheat oven to 375°.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture.

  3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist.

  4. Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve with whipped topping.