75 Reviews

fantastic recipe Kittencal! I doubled it and put it in a bundt pan. I also used splenda and used vanilla yogurt...It turned out great! Thanks...

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CIndytc August 03, 2009

Excellent cake!! I have made it two days in a row and changed it up just a bit each day. I subbed 1/2 cup whole wheat flour for ap flour, sour cream for yogurt and i added 2 tbsp wheat germ the first day. The second day again with the wheat flour, sour cream and wheat germ ... but I also subbed brown sugar for white and added 1 cup chopped walnuts. Great breakfast both days!! Both days it did take 30 minutes+ to bake.

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Ceezie February 02, 2009

Another 5 star recipe from you! Thank you. I used sour cream instead of yogurt. My girls and hubby put a little almond butter frosting on top...pretty much pb frosting with almondbutter instead of pb. I'm trying to lose weight so I enjoyed the cake plain. Super yummy.

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Belabean June 18, 2010

This recipe was so delicious! I used Low-Fat vanilla yogurt and omitted the sugar, using closer to a cup of mashed banana rather than 3/4 of a cup. It made the cake extra moist and fluffy, and who doesn't like more bananas?!. I also sprinkled the top with light brown sugar which looked and tasted beautiful. I cut it into 9 big pieces at only 123.5 calories a piece!!

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ashleyUF April 06, 2014

I made this into twelve regular size muffins instead of a cake. I used regular plain yogurt since that is what I had on had. That made them higher in fat content, but they were so good warm with a glass of milk. My muffins were done in about 16 - 17 minutes. Next time I will add a bit more cinnamon-personal preference- and perhaps a few pecans, walnuts or raisins. This recipe is a keeper!

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agolden December 07, 2012

This was a great recipe, so moist, so perfect. I wasnt looking for a lowfat recipe this just worked for what I had in my house, and I figured if Kittencal posted it and 60 others love it, it must be good. You would never know it was low fat, in fact it is better than some full-fat banana breads Ive had. I used almond extract instead of the vanilla, but not as much. It was soo goood. Thank you for posting :)

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BethanyRenae April 27, 2011

I made muffins and they were really excellent! I used low fat sour cream and 1/2 of flour amount was whole wheat. I also added about 1/2 each of mini chocolate chips and chopped walnuts. They were moist and flavorful.

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juliabpurdy June 05, 2010

I used 1 cup bread flour and 1/2 cup whole wheat flour (i didn't have regular all purpose) and fage greek yogurt full fat. i also used 2 bananas, which was closer to 1 cup. The texture was a bit chewy and very moist, probably because of the flour and extra bananas, but we love the flavor! i will make this again for sure.

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newmama July 22, 2008

made this with 2 bananas, fat free sour cream, a dash of nutmeg, a dash of cloves, and melted butter instead of oil (i was out!). it baked up very nicely, and smelled delicious! i'm giving it as a present, so i can't attest to the taste - but how could you go wrong??? thanks so much!

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chungry1 July 15, 2008

I was in the mood for something light for a snack and this was just the right choice. Quick to mix up and only requiring 2 tablespoons oil, the only change I made was using buttermilk for the yogurt.It bakes up quicker than a traditional banana bread which allowed it to make a quick dessert. The cake baked up very light but with a good denseness that cut neatly. I served it plain and it went great with a cup of tea. Thanks Kittencal! Roxygirl

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Roxygirl in Colorado August 06, 2005
Kittencal's Banana Cinnamon Snack Cake or Muffins (Low-Fat)