By Kittencalskitchen on April 30, 2005
Photo by Redsie
Photo by Redsie
"A wonderful lower-fat cake/muffin recipe that's easy to make as everything is mixed by hand --- this recipe was tested and developed using low-fat yogurt although I would think that low-fat sour cream may be substituted with good results --- visit www.kittencalskitchen.com for more low-fat recipes!"
Serving Size: 1 (83 g)
Servings Per Recipe: 9
"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..."
"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."
"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 :)"
"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."
"This was a great way to get a little sweet without a ton of fat and calories. I loved how quick and easy it was to mix up. Thanks for sharing the recipe."
"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!!"
"Made this while here in Hawaii using apple bananas. This was nice and moist and we loved that it used so little oil. I used vanilla yogurt. Next time I will add walnuts and might even modify it changing the spices and replace the bananas for pumpkin or applesauce."
"YUMMY!! I just made these for breakfast and they were DELICIOUS!!! I did have to use some pumpkin to replace some of the banana since I only had one banana that I had in the freezer. (Bananas don't last long around our house....I think a bunch of monkeys live here) Anyway, about 1/2 of the banana was replaced with pumpkin. I also added 1/2 cup oatmeal for some texture and used all whole wheat flour instead of all purpose. They are definitely something I will be making often! Thanks for the great recipe!"
"Divine! Airy, soft and moist. Just the perfect amount of sweetness for me with the 1/2 cup of sugar."
"My favorite way to use ripe bananas. I frost with chocolate frosting. Will make this often!!"
"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!"
"These are great tasting and very easy to make. I used fat free banana cream yogurt as that's what I had and I also put walnuts in the batter. This made 9 generous sized muffins which took about 20 minutes to bake. They're nice and moist and have great banana flavor. Thanks Kittencal"
"I am always looking for healthier snack and dessert recipes for the diabetic in my house. This recipe was wonderful! I used Splenda instead of sugar, and it came out so moist and fluffy and nicely-risen. I've not had much luck in the past adapting recipes by substituting Splenda, as many recipes turn out flat or dry, but I was very pleasantly surprised this time! The whole family enjoyed this. I know I will be making this again and again. Thanks so much for a great recipe!"
"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."
"These were so delicious! I made them into mini muffins and used 1cup of strawberry yogurt and less than 1/2 cup of sugar. They were moist and not too sweet. Everyone loved them and didn't even know they were low fat. They were fantastic, thank you so much for this great recipe!"
"yum! super moist snack!! i used only 1/3 c. of loosely packed brown sugar and then added a thick sprinkle of cinnamon sugar and some quick oats on top. i didn't have fat-free yogurt, so i used 1 c. buttermilk. i didn't measure the banana, but i only had one and that's what i used. turned out great. next time i make it, i will use natural applesauce in place of the oil. thanks for a healthy and delish recipe!"
"Awesome! I didn't have quite enough banana, so I put in a little milk. I used half Greek yogurt with honey and half Greek vanilla flavored yogurt, and cut the sugar down to less than 1/2 cup. It was a huge hit with no extra adornment. Thanks for a simple, delicious solution to what to do with that one overly-brown banana!"
"Made this using light sour cream, and it turned out great! Made it as 12 muffins and baked for 20 minutes."
"Fantastic recipe! I made muffins earlier this week & am making a cake for my grandma now. This recipe was so simple, thank you for sharing. They taste so good, I can't believe that they are low fat."