Lower Fat Easy Banana Cake

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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.

Ingredients Nutrition


  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.
Most Helpful

5 5

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!