Kittencal's Banana Cinnamon Snack Cake or Muffins (Low-Fat)
photo by Jonathan Melendez
- Ready In:
- 1 1⁄2 cups all-purpose flour
- 1⁄2 - 3⁄4 cup sugar (or to taste)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 cup plain fat-free yogurt (can use low-fat yogurt)
- 3⁄4 cup mashed ripe banana
- 2 tablespoons oil
- 1 egg
- 1 1⁄2 teaspoons vanilla
- Set oven to 350 degrees F.
- Grease a 8 or 9-inch square baking pan or line muffin tins with paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.
- Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not over mix).
- Spread the batter into prepared baking pan.
- Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan (bake slightly less time for muffins).
- Cool cake in pan on rack for 10 minutes.
- Loosen sides of cake with a dinner knife or a spatula.
- Invert cake right side up and cool completely.
- Sprinkle lightly with powdered sugar.
Questions & Replies
Has anyone tried freezing this? My kiddo needs a cake recipe with reduced fat, including a fruit puree for her 4-H fair entry. Normally this would be a no-brainer, but my MIL planned a family vacation during the same time frame. We will have to make the cake and freeze it, to be turned in by a sweet friend. Will this work? It will only need to be frozen for a few days. Thanks!
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 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!!
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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 :)
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!
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