Rating: 4.5 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Judith McIntire, Sarasota, Florida
Recipe by Cooking Light November 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

235 calories; fat 8.3g; saturated fat 1g; mono fat 4.4g; poly fat 2.3g; protein 4.8g; carbohydrates 35g; fiber 1.3g; cholesterol 26mg; iron 1.6mg; sodium 304mg; calcium 104mg.
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