Lower Fat Easy Banana Cake

SusieQusie's Note:

A tweaked version of Baby Kato's Kato's Easy Banana Cake My thanks to Baby Kato for the basic recipe that survived all my tweaks & still produced an excellent cake! The texture is light & the cake is very moist. I made 1/2 the recipe last night & ate some warm from the oven.It was marvelous but the true test of a low fat cake is will it "still love me tomorrow" ;-) I had some for breakfast & it was still just as good with none of that strange texture that often accompanies low fat baked goods. You would NEVER guess that it's low fat! Note: Baking time for 1/2 recipe (8X8 pan) was 32 minutes.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 177.44 ml nonfat milk
• 14.79 ml lemon juice
• 59.14 ml light butter, softened
• 118.29 ml sugar, white
• 59.14 ml low-fat sour cream (1/4 cup unsweetened applesauce would probably work also)
• 59.14 ml Splenda granular
• 118.29 ml Egg Beaters egg substitute (equivalent of 2 eggs)
• 473.18 ml bananas, overripe, mashed
• 4.92 ml vanilla
• 2.46 ml butter flavor extract
• 236.59 ml flour
• 236.59 ml whole wheat pastry flour
• 1.23 ml salt
• 4.92 ml baking powder
• 4.92 ml baking soda

Directions:

1. Preheat oven to 350 degrees. Coat a 9"-X-13" baking pan with cooking spray.
2. Stir the lemon juice into the milk. Set aside.
3. In a large bowl, using an electric mixer, cream the butter with the white sugar.
4. Stir in the sour cream (or applesauce), Splenda & egg substitute. Add the bananas and vanilla & butter flavoring.
5. Sift the flours, salt, baking powder & soda together. Add them to the banana mixture.
6. Add the milk to the banana mixture, stirring just until moistened.
7. Pour batter into the prepared pan & bake for 50-60 minutes or until lightly browned & firm in the center.

Reviews

[Mikekey]

This is very good. I reversed the amounts for sugar and Splenda, using only 1/4 cup sugar to 1/2 cup Splenda, and the results were fine. I did not have butter flavor extract, so used vanilla. I served this with a dollop of non-fat vanilla yogurt. Thanks for posting this!