Banana Snacking Cake

Photo: John Autry; Styling: Mindi Shapiro Levine

Yield: 8 servings (serving size: 1 cake piece and 1 tablespoon topping)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 8.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2.3g
  • Protein: 4.8g
  • Carbohydrate: 35g
  • Fiber: 1.3g
  • Cholesterol: 26mg
  • Iron: 1.6mg
  • Sodium: 304mg
  • Calcium: 104mg

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. 1. Preheat oven to 375°.
  2. 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. 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. 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.
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