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