Banana Snacking Cake

Banana Snacking Cake Recipe
Photo: John Autry; Styling: Mindi Shapiro Levine

Yield:

8 servings (serving size: 1 cake piece and 1 tablespoon topping)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Judith McIntire, Sarasota, Florida,

Cooking Light

November 2010
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