Bananacot Snack Cake

Lower fat snack cake with bananas, applesauce & apricot preserves. Prep time includes making the frosting. This creation was inspired by the RSC #15 Contest & it's ingredient. Qualifying ingredients were bananas, apricot preserves, eggs, cinnamon and cream cheese.

• Ready In: 55 mins
• Yields: 1 cake

Ingredients

• Cake

• 3⁄4 cup banana, mashed
• 3⁄4 cup applesauce
• 1⁄4 cup  apricot preserves
• 4  eggs
• 2  tablespoons canola oil
• 1  teaspoon vanilla
• 2  cups sugar
• 2  cups flour
• 1⁄2 teaspoon nutmeg
• 1  teaspoon cinnamon
• 1  teaspoon salt
• 1  teaspoon baking soda
• 2  teaspoons baking powder

• Frosting

• 6  ounces cream cheese
• 2  tablespoons  apricot preserves
• 1⁄2 cup butter, cut into small pieces
• 2  teaspoons vanilla
• 2  cups powdered sugar

Directions

1. Preheat oven to 350°F and spray a 13x9 baking dish with non-stick cooking spray.
2. In large bowl with a hand mixer or bowl of stand mixer, beat together the bananas, applesauce, apricot preserves, eggs, oil and vanilla.
3. Add sugar and beat til combined.
4. In a medium bowl, whisk together the flour, nutmeg, cinnamon, salt, baking soda and baking powder. Fold into wet ingredients.
5. Bake at 350°F for 25 minutes or until toothpick in the center comes out clean. Cool on wire rack and then frost.
6. For Frosting:
7. Beat together cream cheese, apricot preserves and butter. Add vanilla.
8. Beat in powdered sugar, adding more by tablespoons if needed, to reach desired frosting consistency.