Absolutely delish!! These were so moist and tasty, and very easy to make. I added 1/2 cup pecans, and baked up a dozen muffins, which took around 20 minutes to bake. Kitt, thanks for sharing another one of your excellent recipes!
This is great. Very light and fluffy. I was surprised that the texture wasn't dense. I used 1/2 nonfat vanilla yogurt and 1/2 light sour cream (it's what I had). Thanks! 2nd time around used container of Banana Cream Pie yogurt and some ff sour cream, 1/2 c. ww flour and 1 c. flour & splenda in place of sugar. I made it as a cake this time and made Peanut Butter Frosting using 1/2 c. Reduced Fat PB and 1/2 c. powdered sugar with some skim. Awesome!!
Well, after 40-something 4 and 5 star reviews, there isn't much to add. I just wanted to thank you, once again, for a great recipe, Kittencal. This cake was really easy to throw together, and baked up nice, light and fluffy in exactly 25 minutes at 350. Perfect! I wanted to bake up a low fat sweet snack, and had to make do with what I had on hand. This recipe certainly fit the bill.
I was very impressed by the texture of this cake. I enjoy doing low fat baking, but there is usually more of a texture change. I used only 1/2 of a cup of sugar since I used sweetened light vanilla yogurt. I also topped with pecans which toasted nicely in the oven. We enjoyed this for breakfast with tea. Thanks!
So yummy!! My kids helped me make this, as I doubled the recipe. This made an 8x8 cake, and 18 muffins. This had great flavor, and hit the spot. They were sweet, but not too sweet. The banana flavor was very subtle. I also added a little bit of cinnamon/sugar mix on top of both the cake and muffins.
I made muffins for work. I doubled the recipe, using sour cream in lieu of yogart. Made 24 regular size muffins which needed to bake 25 minutes in my oven. They were a lovely golden brown . I had sprayed the muffin tins with Pam (no liners) and they came out very easily without sticking. They were a big hit at my office.
Very moist and delicious cake. I didn't have any yogurt or light sour cream so I used regular sour cream. So much for being low-fat but it was excellent.:) It was worth it.
WOW! This was a wonderful surprise. I usually have difficuly with lower fat baked goods being dry or having a 'spongy' texture. This cake was light, fluffy and very moist. I actually baked them into muffins and my family devoured them in one day!
In memory 2008. Yummy! So moist with a hint of cinnamon. Quick, easy and I had almost everything on hand to make it. I did sub the yogurt for full fat sour cream. I left it right in the baking pan and did not top it with anything. It was delicious and most of it eaten before it cooled! Thanks for yet another winner in my home!