Banana Snacking Cake

Yield: 8 servings (serving size: 1 cake piece and 1 tablespoon topping) 6 points plus Calories: 235 Fat: 8.3g Saturated fat: 1g Monounsaturated fat: 4.4g Polyunsaturated fat: 2.3g Protein: 4.8g Carbohydrate: 35g Fiber: 1.3g Cholesterol: 26mg Iron: 1.6mg Sodium: 304mg Calcium: 104mg
Banana Snacking Cake
Banana Snacking Cake

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6.75

    ounces all-purpose flour (about 1 1/2 cups)

  • 1/3

    cup sugar

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground cinnamon

  • 1/4

    teaspoon salt

  • 1

    cup plain low-fat yogurt

  • 3/4

    cup mashed ripe banana (about 1 medium)

  • 1/4

    cup canola oil

  • 1

    teaspoon vanilla extract

  • 1

    large egg, lightly beaten

  • Cooking spray

  • 1/2

    cup frozen fat-free whipped topping, thawed

Directions

1. Preheat oven to 375°. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of flour mixture. 3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist. 4. Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack. Serve with whipped topping.

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